Preheat oven to 350 F and spray the bottom of a 9x9 baking pan with cooking spray and set aside.

In a large mixing bowl, prepare the cake mix as directed on box with the eggs, butter, water, and vanilla extract. Mix until there are no more lumps.

Pour the batter into the baking pan and bake as directed on package, until golden and a toothpick inserted in the center comes out clean.

Once it is done baking, remove from oven and let cool on a wire rack for 10 minutes.

Then use the end of a wooden spoon to poke holes in the cake. Make sure not to poke too deep as you don’t want the cake to fall apart when cutting.

Now prepare the banana cream pudding as per directions on box with cold milk. Mix until just before it begins to thicken then pour half the mixture over the cake and fill the holes. (You don’t want to wait until it is too thick and can’t fill in the holes properly.)

Mix the remaining pudding mixture until thickened. Then spread over the top of the cake.

Refrigerate for 30 minutes before adding the whipped topping.

Remove from fridge then add the whipped topping and spread a layer evenly across.

Then add a generous amount of crushed Butterfinger on top and place in fridge for another 2 hours.

Serve and enjoy.