Banana Chocolate Pudding Cake Recipes

CHOCOLATE BANANA CREAM CAKE

Steps:

• HEAT oven to 350 degrees F. Spray bottom of a 9-inch round springform pan with no-stick cooking spray.
• BLEND cake mix, eggs, oil and 3/4 cup milk in a medium bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes. Spread batter evenly into prepared pan. Bake 38 to 42 minutes. Cool completely.
• BLEND pudding mix with 1 cup cold milk. In another bowl, beat cream cheese until fluffy. Mix in pudding and banana extract. Blend in whipped topping. Remove 1 cup and reserve. Stir 2/3 cup fudge topping in small bowl until of spreading consistency. Slice bananas 1/4-inch thick. Dip 3 slices in lemon juice. Cover and reserve for garnish.
• PLACE 2 tablespoons fudge topping into the corner of a 1-quart resealable bag. Knead. Cut small corner off bag. Drizzle fudge topping over top of cake. Refrigerate at least 1 hour. Garnish with reserved banana slices just before serving.
• REMOVE cake from pan. Cut in half horizontally. Cover bottom layer with fudge topping. Top with sliced bananas and 3 cups pudding mixture. Cover with top cake layer. Spread 1 cup reserved pudding onto center of cake.

BANANA PUDDING CAKE WITH CHOCOLATE ICING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a fluted tube pan (such as Bundt®).
• Mix together eggs, mashed banana, water, evaporated milk, sour cream, and oil in a large bowl. Stir in cake mix, then sugar and brown sugar, then pudding mix. Mix to thoroughly incorporate all ingredients; pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• While cake is cooling, combine butter and cream for icing in the bowl of a stand mixer fitted with the whisk attachment; beat on medium speed until combined. Increase speed to high and mix, stopping to scrape down the sides once or twice, until light and fluffy, 3 to 5 minutes.
• Mix in cocoa powder and vanilla. Add confectioners' sugar gradually on low speed until combined. Increase speed to medium and whip for 1 to 2 minutes.
• Spread icing on the cooled cake, or store in the refrigerator until cake is fully cooled.

2-LAYER CHOCOLATE-BANANA PUDDING CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease two 9-inch round cake pans.
• Mix cake mix, water, eggs, and oil until smooth. Pour 1/2 of the mixture into each prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• While the cake layers are cooling, combine whipped topping, 1 cup milk, powdered sugar, 1/2 of the banana cream pudding mix, and 1/2 of the chocolate pudding mix in a bowl; mix until thoroughly combined. Mix remaining 1 1/2 cups milk and banana cream pudding mix in another bowl until smooth. Place both bowls in the refrigerator for at least 5 minutes. Save remaining chocolate pudding mix for another use.
• Slice the tops of the cooled cake layers to make them level. Place one layer on a serving platter. Top with a single layer of banana slices arranged in a circular pattern, completely covering the cake. Spread a 1/4-inch layer of banana cream pudding on top, then repeat with another circular layer of banana slices.
• Place the second cake layer on top. Frost the top and sides of the cake with the whipped topping mixture.
• Decorate cake as desired with vanilla wafer cookies and remaining banana slices. I like to stand cookies around the cake bottom, top the cake with bananas, and sprinkle crushed cookies over top. Slice and enjoy immediately or refrigerate until ready to eat.

BANANA-CHOCOLATE PUDDING CAKE

Steps:

• Preheat oven to 350 degrees.
• Lightly spray a 13 x 9 inch baking pan with vegetable cooking spray.
• In a blender or food processor, process bananas until almost smooth, about a minute.
• Add sour cream; blend until combined, About 15 seconds.
• In a small bowl, combine 1/2 cup sugar, walnuts and melted butter.
• In a medium bowl, combine flour, baking powder and baking soda.
• In a large bowl, using and electric mixer set on medium speed, beat 1/2 cup butter and remaining sugar until light and fluffy, about 2 minutes.
• Add eggs; beat 30 seconds.
• Add flour mixture, alternating with banana mixture; continue beating until mixture is smooth, about 1 minute longer.
• Gently fold sugar-walnut mixture into batter.
• Pour batter into prepared pan.
• Bake cake until golden brown and a toothpick inserted in center comes out clean, 40-45 minutes.
• Transfer the pan to a wire rack; cool slightly.
• Making the topping:.
• In a medium saucepan, heat half and half and pudding mix over medium heat, whicking constantly, until mixture boils, 12-15 minutes.
• Remove from heat; cover with plastic wrap.
• Assembling the cake:.
• Turn cake onto serving platter.
• Using a straw, poke holes into cake, about 1 inch apart and at least 1 inch deep.
• Pour half the warm pudding slowly over cake, allowing it to fill the holes.
• Smooth remaining pudding across top with a rubber spatula.
• Let cake stand until pudding is set, about 10 minutes.
• Arrange banana chips on top of the cake before serving.