Banana Pudding Cake
Mar 3, 2022 22:45:31 GMT -5
Post by PurplePuppy on Mar 3, 2022 22:45:31 GMT -5
Banana Pudding Cake
Total Time
Prep: 30 min. Bake: 15 min. + cooling
Makes
16 servings
Ingredients
1 package yellow cake mix
3 large eggs, room temperature
1/2 cup vegetable oil
1/4 cup 2% milk
1 teaspoon vanilla extract
2 cups mashed ripe bananas
1 package (12 ounces) vanilla wafers
FILLING:
1 cup cold 2% milk
1 package (3.4 ounces) instant banana cream pudding mix
WHIPPED CREAM FROSTING:
1-1/2 cups heavy whipping cream
1/4 cup confectioners' sugar
Sliced ripe bananas, optional
Directions
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.
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Total Time
Prep: 30 min. Bake: 15 min. + cooling
Makes
16 servings
Ingredients
1 package yellow cake mix
3 large eggs, room temperature
1/2 cup vegetable oil
1/4 cup 2% milk
1 teaspoon vanilla extract
2 cups mashed ripe bananas
1 package (12 ounces) vanilla wafers
FILLING:
1 cup cold 2% milk
1 package (3.4 ounces) instant banana cream pudding mix
WHIPPED CREAM FROSTING:
1-1/2 cups heavy whipping cream
1/4 cup confectioners' sugar
Sliced ripe bananas, optional
Directions
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.
link
