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 Post subject: Banana Pudding Cake
PostPosted: Thu May 10, 2007 1:18 pm 
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Joined: Thu Sep 08, 2005 1:06 pm
Posts: 553
Banana Pudding Cake

Vegetable oil spray for misting the pan
1 package (18.25 ounces) plain yellow cake mix
8 tablespoons (1stick) butter, melted
1 cup whole milk
3 large eggs
1 teaspoon pure vanilla extract

1 package (5.1 ounces) vanilla instant pudding mix
3 cups whole milk
4 tablespoons (1/2 stick butter), cut up
2 teaspoons pure vanilla extract
4 cups sliced bananas (3 large bananas)


Sweetened Cream (see recipe) or 1 container (12oz) frozen whipped topping, thawed
½ cup crushed vanilla wafer cookies (10 to 12 cookies)

1. Place a rack in the center of the oven and preheat the oven to 350F. Lightly mist a 13 by 9 inch pan with vegetable oil spray. Set the pan aside.

2. Place the cake mix, butter, milk, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

3. Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 30 to 33 minutes. Remove the pan from the oven and place it on a wire rack to cool.

4. Meanwhile, prepare the pudding. Place the pudding mix and milk in a medium saucepan. Fold in the butter and vanilla. Cook over low heat, stirring, until the butter melts, 3 to 4 minutes. Remove the pan from the heat and let it cool for about 5 minutes. Fold in the banana slices.

5. Prepare the Sweetened Cream if desired.

6. To assemble the cake, spoon the pudding and banana mixture on top of the cooled cake, spreading the mixture out to all edges of the cake with the rubber spatula. Cover the pudding with the Sweetened Cream or whipped topping, spreading it out to the edges of the cake with the rubber spatula. Scatter the crushed vanilla wafer cookies over the top. Serve at room temperature.

Sweetened Cream:
1 cup heavy whipping cream
¼ cup confectioners’ sugar

1. Place a clean, large mixing bowl and electric mixer beaters in the freezer for a few minutes while you assemble the ingredients. Pour the whipping cream into the chilled bowl and beat with the electric mixer on high speed until the cream has thickened. 1 ½ minutes. Stop the machine and add the sugar. Beat the cream and sugar on high speed until stiff peaks form, 1 to 2 minutes more.

 Post subject:
PostPosted: Fri May 11, 2007 9:40 pm 
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Joined: Fri Aug 18, 2006 2:36 pm
Posts: 4328
Location: Lawrence, KS
That sounds so good and I can just feel the calories attaching themselves to my butt! :lol:

"Some people have a way with words. Others...don't have way." - Steve Martin

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