Preheat Oven: Set your oven to 350°F (175°C) and generously grease a 13x9-inch baking pan, ensuring the cake won't stick for that perfect slice!

Mix Batter: In a large bowl, combine the gluten-free cake mix, buttermilk, and ripe bananas. Mix until smooth, creating a fluffy batter full of sweet banana goodness.

Prepare Pan: Pour your luscious batter into the greased pan. For that signature poke effect, gently insert 12 toothpicks spaced about 1 inch apart into the batter.

Bake: Bake the cake for approximately 25 minutes, or until golden brown. Use a toothpick to check for doneness—it should come out clean!

Cool and Poke: Once baked, allow the cake to cool for 5 minutes. Then, poke holes about 2/3 of the way down into the cake using a thick straw—spaced 1 inch apart for maximum filling!

Fill with Pudding: Spoon the creamy vanilla pudding into each hole, gently pressing to fill them completely with that deliciousness.

Decorate: Arrange the thawed banana slices beautifully atop your cake, and if you have any remaining pudding, drizzle it over the bananas for an irresistible finish.

Chill: Cover the cake with plastic wrap and pop it in the fridge for at least 30 minutes before diving in. This chilling time allows the flavors to meld together perfectly!