BANANA PUDDING CAKE
This cake is a very moist banana cake that travels well to pot lucks or picnics. It can also be baked in a 9x13 pan or an angel food cake pan. It is a family favorite.
Provided by Barbara
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake in a preheated oven for 50 to 55 minutes, or until cake tests done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To make glaze: In a small bowl, combine confectioners' sugar, milk and vanilla. Whisk until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake with a zigzag motion. Sprinkle chopped nuts over wet icing if desired.
Nutrition Facts : Calories 404.2 calories, Carbohydrate 65.3 g, Cholesterol 63.1 mg, Fat 14.6 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 430.3 mg, Sugar 46.6 g
EASY SOUTHERN BANANA PUDDING CAKE
This is a delicious twist on a classic Southern dessert.
Provided by Bintu Hardy
Categories Dessert
Number Of Ingredients 24
Steps:
- Preheat oven to 325 F / 162 C. Prepare three 8-inch round cake pans by cutting out parchment paper to line the inside of each pan and greasing the sides. Set aside.
- Mix cake ingredients together until combined. Divide mix equally into the 3 pans and bake for 30-40 minutes or until golden brown.
- While cake is baking, whisk the filling ingredients together and then refrigerate until needed.
- Next, make the frosting by adding butter and sugar one cup at a time to a mixing bowl and cream together. Then add egg whites, whipping cream, vanilla beans (if using) or vanilla extract, salt, and lemon juice. Continue beating until fluffy and then set aside.
- When the cakes are done, place them on a cooling rack for 10 minutes then turn over and let them continue to cool face down. When cool remove the parchment paper.
- Place vanilla wafers in a zip lock bag and crush with a rolling pin, then set aside to use as garnish when frosting the cake.
- Place one cake on a cake plate and begin to create the filling layers as follows:step 1: use a pastry brush to coat the top of the cake with a thin layer of milk brush mixture.step 2: add a layer of vanilla wafer cookies.step 3: spoon on and smooth out a layer of pudding filling.step 4: add one layer of banana slices. Place the second cake on top and then repeat the four layering steps. Then top with the third cake round, leaving it dry and ready to frost.
- Frost the entire cake evenly and then pat with crushed vanilla wafers along the bottom 3" of cake and the top of the cake. Create dollops of frosting along the top edge using a piping bag.
Nutrition Facts : ServingSize 8 g, Calories 1625 kcal, Carbohydrate 219 g, Protein 13 g, Fat 81 g, SaturatedFat 53 g, Cholesterol 231 mg, Sodium 1513 mg, Fiber 2 g, Sugar 169 g
BANANA PUDDING CAKE
I love to make cakes, and my family loves banana pudding. One day while brainstorming in the kitchen, I came up with this banana pudding cake recipe to combine the two. My family and friends can't get enough of it! If you are pressed for time, you may substitute whipped topping for the homemade sweetened whipped cream. -Tiffany Barbee, Rocky Mount, North Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Combine the first 5 ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in mashed banana. Spread 1/2 cup batter into each prepared pan. Arrange 2 cups vanilla wafers on batter (1 cup per pan), flat side up. Gently spread remaining batter over wafers. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing from pans to wire racks to cool completely., Whisk milk and pudding mix 2 minutes. Let stand until soft-set, 2 minutes. Meanwhile, in a chilled large bowl and using chilled beaters, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. , Place one cake layer on a serving plate. Spread with pudding mixture. Top with second cake layer. Spread sweetened whipped cream over top and sides of cake. Crush 1 cup vanilla wafers and press onto sides of cake. Garnish with remaining whole vanilla wafers and, if desired, sliced bananas. Store in the refrigerator.
Nutrition Facts : Calories 417 calories, Fat 21g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 395mg sodium, Carbohydrate 52g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
EASY BANANA PUDDING CAKE
My family always thinks this cake takes way more time and energy to fix then it actually does. Who am I to correct them?! Top with sliced bananas and keep refrigerated.
Provided by pholsch
Categories Desserts Cakes Poke Cake Recipes
Time 2h55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Mix cake mix, water, eggs, and oil in a bowl until just moistened; pour cake batter into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 34 to 38 minutes. Cool in the baking dish for 2 to 3 minutes. Poke several holes into the cake using the handle of a wooden spoon. Be sure to poke all the way through to the bottom of the cake.
- Stir milk and pudding mix together in another bowl until smooth. Let pudding rest until it begins to thicken slightly, but is not fully set, about 2 minutes. Pour pudding over cake and spread evenly, making sure to fill each hole completely. Chill cake in the refrigerator until cake is cooled and pudding is set, about 2 hours.
- Spread whipped topping over cake and sprinkle with crushed vanilla wafers just before serving.
Nutrition Facts : Calories 434.4 calories, Carbohydrate 58.6 g, Cholesterol 53.7 mg, Fat 19.9 g, Fiber 0.6 g, Protein 6.5 g, SaturatedFat 7.6 g, Sodium 568.1 mg, Sugar 36.3 g
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