Banana Pudding Poke Cake for 15 Servings: A Creamy Baked Dessert

Instructions:

1. Prep the heat. Preheat your oven to 350°F (175°C) and grease your 9x13-inch pan thoroughly. Note: This prevents the delicate edges from sticking when you serve.
2. Mix the base. In a large bowl, combine the yellow cake mix, water, 1/2 cup melted butter, 3 eggs, and vanilla. Beat on medium speed for 2 minutes until the batter is pale yellow and smooth.
3. Bake the sponge. Pour the batter into the prepared pan and bake for 25 minutes until a toothpick inserted in the center comes out clean and the top is springy.
4. Cool slightly. Remove the cake from the oven and let it sit for exactly 10 minutes. Note: If the cake is too hot, the holes will collapse; too cold, and the pudding won't soak in.
5. Create the channels. Use the back of a wooden spoon to poke holes across the cake surface, spaced about 1 inch apart, going 3/4 of the way down.
6. Whisk the infusion. In a separate bowl, whisk together 3 cups cold milk, both pudding mixes, and 1/2 can sweetened condensed milk for 2 minutes until the mixture starts to thicken but is still pourable.
7. Fill the wells. Pour the pudding mixture over the warm cake, using a spatula to gently nudge the custard into every hole.
8. Set the structure. Transfer the cake to the refrigerator and chill for at least 4 hours until the pudding is firm and the cake feels heavy and hydrated.
9. Whip the topping. Beat 2 cups heavy cream and 1/4 cup powdered sugar in a chilled bowl until stiff peaks form that don't slouch when the whisk is lifted.
10. Final Garnish. Spread the cream over the chilled cake. Top with the 3 sliced bananas and crushed vanilla wafers just before serving to keep the cookies from getting soft.