The “banana cream pie” I remember from my childhood was a no-bake kind of deal that relied on banana pudding, Nilla Wafers, sliced bananas, and a fair amount of whipped topping. It was all about kitchen shortcuts but it was utterly delicious – I loved it. I can say the same about this simple poke cake, which uses a lot of the same ingredients and results in a sweet and creamy cake that’s moist with banana flavor and incredibly easy to make.

If you haven’t yet had the pleasure, a poke cake is a 9×13 cake that’s literally been “poked” with holes to allow filling – usually instant pudding or jello – to soak down into it. This one uses a box of yellow cake mix, banana pudding, fresh sliced bananas, some whipped topping, and Nilla wafers for topping.

You start by poking holes all over the cake – the end of a wooden spoon works well…

… and pouring the banana pudding across the cake before it has a chance to set. Sliced bananas go on top…

… followed by a layer of whipped topping and banana pudding and a final layer of plain whipped topping.

That is dusted with a coating of crushed Nilla wafer crumbs, which provide just a bit of crunch against the soft and creamy layers below. It’s a tender cake, moist but not soggy, sweet but not cloying, and full of delicious banana flavor. (And it comes together lickety-split!)