Avery's Banana Pudding Poke Cake

Avery has really stepped up her baking game this year (2020) and we are all enjoying the goodies she's making!  When we saw this recipe featured on the cover of "Taste of the South" magazine, we knew it was next on our list of desserts to try.  Avery made this cake from start to finish all by herself and it was delicious.  If you are looking for an alternative to the same old banana pudding, this is it!

Ingredients:
1 box moist white cake mix (make sure the box instructions have a whole egg preparation, not just egg white)
1/2 cup mashed ripe bananas
3 cups whole milk
1 (5.1 oz) box banana cream pudding mix
2 cups sliced bananas, plus extra for garnish
1 container of cool whip
1 box vanilla wafers

Preparation:
Preheat oven to 350 and spray a 9x13 cake pan with flour baking spray.
Prepare the cake mix according to the whole egg instructions and add in the mashed bananas.  Mix on low speed until thick and smooth.
Spread batter into the pan and bake 25-30 minutes, check with a toothpick.  Let cool for 5 minutes.
Use the handle of a wooden spoon to poke holes halfway through the cake at 1/2 inch intervals (we had to use a wooden skewer to make our wholes lol)
Whisk together the pudding mix and milk until smooth and slightly thickened then pour over the cake.
Put the cake in the fridge to cool for 4 hours or overnight.
Before serving, layer the sliced bananas on top of the cake.
Spread cool whip over the banana layer.
Garnish the cake with crushed vanilla wafers and extra banana slices!