13 x 9 Summer Sweets

Banana Pudding Poke Cake

MAKES 1 (13X9-INCH) CAKE

Thanks to a few convenience products, this poke cake is easy to make for your next potluck.

1 (15.25-ounce) box white cake mix*
½ cup mashed ripe banana
3 cups whole milk
1 (5.1-ounce) box banana cream instant pudding mix
2 cups sliced banana, plus more for garnish
1 (16-ounce) container frozen whipped topping, thawed
1 (11-ounce) box vanilla wafers, plus more for garnish

1. Preheat oven to 350°. Spray a 13x9-inch baking dish with baking spray with flour.

2. Prepare cake mix according to package directions for whole egg recipe, and add mashed banana; beat with a mixer at medium speed until thick and smooth, stopping to scrape sides of bowl. Spread batter in prepared pan.

3. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool for 5 minutes on a wire rack. Using the handle of a wooden spoon, poke holes halfway through warm cake at ½-inch intervals.

4. In a large bowl, whisk together milk and pudding mix until smooth and slightly thickened; pour all over cake. Let cool for 1 hour. Loosely cover, and refrigerate for at least 4 hours before serving or up to overnight.

Just before serving, layer banana slices on top of cake. Spread whipped topping onto cake, and line