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Prepare your slow cooker by lining it with parchment paper, enough to lift the cake out but trimmed so that the corners will not overlap the lid. Crumple the parchment paper for easier fitting.
In a large mixing bowl, whisk together the boxed yellow cake mix and the instant banana cream pudding packet. Form a well in the center of the combined dry ingredients.
Add the milk, melted cooled butter, and eggs. Whisk them into the cake mixture until combined (small lumps are okay).
Transfer the combined cake batter into your parchment paper-lined slow cooker.
Cook on low for 3 hours, or until the cake begins to pull away from the sides. It should also spring back from being touched with your finger when done.
Turn off the slow cooker, and remove the inner bowl to cool the cake. Cool for 30 minutes to an hour to set, then gently lift the cake out of the pot and transfer it to a wire cooling rack. Allow to cool completely.
Mix the topping by setting out your Cool Whip (or homemade whipped cream) to thaw slightly. Add instant vanilla pudding mix and mix thoroughly.
Transfer the topping into a piping bag or plastic sandwich bag and snip the end, or simply frost the top of the cake with an offset spatula.
Pipe the topping into rounds and place a Nilla wafer and fresh banana slice onto each round.
Serve and enjoy.