Ingredients:

  • 1 box (15.25 oz) yellow cake mix
  • 3 large eggs
  • 1 cup unsweetened almond milk
  • 1/2 cup melted unsalted butter
  • 1 tsp vanilla extract
  • 1 package (3.4 oz) instant banana pudding mix
  • 2 cups skim milk
  • 1/2 cup sweetened condensed milk
  • 2 large ripe bananas
  • 1 cup chilled heavy whipping cream
  • 1/2 cup plain Greek yogurt
  • 2 tbsp powdered sugar
  • 12 Nilla Wafers

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Combine cake mix, eggs, almond milk, melted butter, and vanilla extract. Mix until just combined.
  3. Pour batter into the pan and bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
  4. Remove cake from oven and, while still warm, poke holes approximately 1 inch apart across the surface using the end of a wooden spoon.
  5. Whisk together instant banana pudding mix, skim milk, and sweetened condensed milk until smooth.
  6. Slowly pour the pudding mixture over the warm cake, ensuring the liquid fills the holes.
  7. Slice bananas into thin rounds and distribute evenly across the top, pressing them gently into the cake.
  8. In a chilled bowl, beat heavy whipping cream, Greek yogurt, and powdered sugar until stiff peaks form, then spread evenly over the cake.
  9. Crush Nilla Wafers and sprinkle over the topping for garnish.
  10. Refrigerate the cake for at least 4 hours before slicing and serving.