BANANA PUDDING CAKE
Banana Pudding Cake features moist banana cake layered with vanilla filling, bananas, and vanilla wafers. It's all topped with vanilla pudding frosting!
Provided by Kathleen
Categories Dessert
Time 50m
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees. Line 3-9 inch round cake pans with parchment paper and spray with nonstick Bakers Spray.
- In a medium mixing bowl, whisk together the flour, baking soda, and salt to combine. Set aside.
- In a separate medium mixing bowl, using a handheld electric mixer, mix the banana, sugar, and brown sugar until combined.
- Add oil, eggs, sour cream, and vanilla and mix until combined and the mixture is smooth.
- With the mixer on low, gradually add the flour mixture to the banana mixture and mix, just until flour disappears into the batter (do not overmix).
- Pour batter evenly into prepared pans. Bake 30- 38 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack and cool completely.
- In a medium mixing bowl, using a handheld electric mixer, mix together the pudding mix and cream cheese until smooth. With the mixer set on low, gradually add the cream and beat until the mixture is very thick.
- In a medium mixing bowl, beat the butter until it's light and fluffy, about 2 minutes. Add the pudding mix and beat until combined.
- With the mixer on low, gradually add half the powdered sugar. Beat until well combined and the mixture is smooth. Add more powdered sugar as needed to achieve desired spreadable consistency.
- Fold in thawed frozen whipped topping until evenly mixed.
- Pipe a border of frosting around the edges of 2 of the layer cakes.
- Top the cakes with a thin layer of sliced bananas within the border of frosting.
- Divide the pudding filling in half, and pipe or spread 1/2 the pudding mixture within the frosting border, on the 2 layers.
- Sprinkle with about 3/4 cup lightly crushed Vanilla Wafers. Gently press into filling.
- Stack the 2 cakes on top of each other, then top with the third cake.
- Spread a thin layer of the frosting over sides and top of the cake. Refrigerate until frosting has set a bit, about 20 minutes.
- Press a border of whole Vanilla Wafers around the base of the bottom cake then sprinkle the top layer with lightly crushed Vanilla Wafers. Refrigerate cake for a minimum of 1 hour to firm and set. Serve cake.
Nutrition Facts : Calories 930 kcal, Carbohydrate 137 g, Protein 10 g, Fat 39 g, SaturatedFat 23 g, Cholesterol 165 mg, Sodium 609 mg, Fiber 2 g, Sugar 89 g, ServingSize 1 slice, UnsaturatedFat 2 g
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
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 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
OMG. BANANA PUDDING CAKE.
Steps:
- Preheat oven to 350 F. Prep three 8″ round pans by lining the bottom only with parchment paper. Cream butter and sugar until light and fluffy. Slowly beat in eggs and egg whites, one at a time. Beat in vanilla until well combined. In a separate bowl, combine flour, baking powder, and pudding mix. Add into wet ingredients in three separate additions, mixing until just combined. Don't over mix! Stir in milk until combined. Divide batter and pour into pans. Bake 22-25 minutes or until cake is golden and begins to pull away from sides of pans. Allow cake to cool 15 minutes in pan. Loosen and remove from pan. Allow to cool another 1-2 hours on a wire rack. Step 2: Begin layering Level each cake. Place first layer on cake plate. Brush with a little milk mixture. Line banana slices on top of cake. Spread 1/3-1/2 of the filling mix on top of bananas. Place next cake layer on top of filling. Repeat with milk mix, filling, and final layer. Step 3: Frost This is the fun part. Frost with Cool Whip and decorate as you wish. I crushed some mini Nilla wafers and spread on top. Then used the wafers along the sides. Whew! Sounds super complicated, but it was simple to make. You may also want to put some Nilla wafers in between the layers. You know, if you're feeling extra fancy and decadent. Very important!!: Store this cake in the fridge
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