Banana Cake With Pudding Icing Recipes

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BEST BANANA PUDDING BUNDT CAKE



Best Banana Pudding Bundt Cake image

I mean, yes we could have used a different title that isn't as long as, The Very Best Banana Pudding Bundt Cake I've Ever Had, but it's the moistest cake!

Provided by Sweet Basil

Categories     Easy Cake Recipes For Beginners

Time 43m

Number Of Ingredients 11

1 Cup Bananas (mashed over-ripe, (about 2 medium bananas))
1 Box Cake Mix (yellow *see note)
3.4 ounces Pudding Powder (Jello banana cream instant (it's the small box))
4 Eggs (large lightly beaten)
1 Cup Water
3 Tablespoons Sour Cream
1/4 Cup Canola Oil
4 ounces Cream Cheese (Softened )
1 1/2 Cups Powdered Sugar
Dash of Vanilla
Dash of Heavy Cream

Steps:

  • Preheat oven to 350F, with rack on the lower-middle position so the cake isn't too high in the oven.
  • Grease and flour a bundt pan and set aside.
  • In a large mixing bowl, combine cake mix and instant pudding powder. Whisk to combine.
  • Add eggs, water, sour cream and oil. Whisk just until incorporated.
  • Using rubber spatula, fold in bananas just until combined; don't over-mix.
  • Pour into prepared bundt pan, lightly shaking to even out the batter.
  • Bake 35-45 minutes, watching for the top to be lightly golden and a toothpick to only have a few crumbs and not batter attached.
  • Cool completely in pan on rack. Once cool, use a knife to separate cake from pan. Invert and remove cake to a platter.
  • Optional, drizzle with cream cheese frosting
  • Using a hand mixer and a big bowl, whip the cream cheese until soft. Add remaining ingredients and mix until smooth.

Nutrition Facts : ServingSize 1 g, Calories 170 kcal, Carbohydrate 18 g, Protein 3 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 67 mg, Sodium 55 mg, Fiber 1 g, Sugar 17 g

BANANA PUDDING CAKE



Banana Pudding Cake image

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

4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
6 (about 3 cups mashed) very ripe bananas (mashed)
1 1/2 cups granulated sugar
1 cup brown sugar (firmly packed)
1 cup vegetable oil
4 large eggs (at room temperature and lightly beaten)
1 cup sour cream
1 tablespoon vanilla extract
1 (3.4-ounce) box instant vanilla pudding
1 (8-ounce) package cream cheese
1 1/2 cups heavy cream
1 cup unsalted butter (at room temperature)
1 (3.4-ounce) box instant vanilla pudding
3-4 cups powdered sugar (sifted)
1 (8-ounce) container frozen whipped topping (Thawed)
2 bananas (sliced)
2 cups vanilla wafers (lightly crushed)
12-14 whole vanilla wafers

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



Banana Pudding Cake image

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

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

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.

BANANA PUDDING CAKE



Banana Pudding Cake image

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

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant banana pudding mix
4 eggs
1 cup water
¼ cup vegetable oil
¾ cup mashed bananas
2 cups confectioners' sugar
2 tablespoons milk
1 dash vanilla extract
½ cup chopped walnuts

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 CAKE WITH CREAM CHEESE FROSTING



Banana Cake with Cream Cheese Frosting image

As a mother of three sons, sweets are a staple in my kitchen! I buy ripe fruit on sale and freeze it to make this cake. My banana cake with cream cheese frosting is a favorite among loved ones at my family picnics and dinners. -Bonnie Krause, Irvona, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 18 servings.

Number Of Ingredients 16

2/3 cup shortening
1-1/2 cups sugar
2 large eggs, separated, room temperature
2 cups mashed bananas (about 4 medium)
1 cup whole milk
3 cups all-purpose flour
1-1/4 teaspoons baking powder
1-1/4 teaspoons baking soda
1/2 teaspoon salt
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
Dash salt
Sliced banana, optional

Steps:

  • Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add bananas and milk; mix just until combined. Combine flour, baking powder, baking soda and salt. Add to creamed mixture just until blended., In another bowl, beat egg whites until soft peaks form. Fold into batter. Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool completely on a wire rack., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and salt; beat until smooth. Spread over cake. Store in the refrigerator. If desired, serve with sliced bananas.

Nutrition Facts : Calories 416 calories, Fat 15g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 269mg sodium, Carbohydrate 66g carbohydrate (47g sugars, Fiber 1g fiber), Protein 4g protein.

BANANA CAKE WITH HOMEMADE PUDDING ICING



Banana Cake With Homemade Pudding Icing image

This cake does not last long in our house. In truth I think it's the icing that makes the cake, but the moist cake is fabulous too. It freezes great as well.

Provided by Monica

Categories     Dessert

Time 1h10m

Yield 1 9 x 13 pan, 15 serving(s)

Number Of Ingredients 16

1/2 cup margarine
1 1/2 cups white sugar
2 eggs
1 cup mashed banana (3-4 bananas)
1/4 cup milk
2 cups flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
4 teaspoons flour (heaping)
1 cup milk
1 cup sugar
1/2 cup margarine
1/2 cup shortening
1 teaspoon vanilla

Steps:

  • To make cake: Mix margarine, sugar and eggs together.
  • In separate bowl mash the bananas and add the milk. Once mixed, add the banana mixture to the margarine, sugar and eggs.
  • In separate bowl mix the remaining dry cake ingredients.
  • Mix the dry and wet cake ingredients together.
  • Pour into 9 x 13 inch pan and bake at 350 degrees Fahrenheit for 35 - 40 minutes. Cool to room temperature.
  • To make icing: Mix the flour, milk and sugar in a small sauce pan.
  • Cook to boiling stirring continuously. Cool to room temperature.
  • In a separate bowl whip the margarine, shortening and vanilla.
  • Mix the cooled pudding mixture with the whipped marg/shortening mixture until fluffy.
  • Top cooled cake with icing and enjoy!

BANANA CAKE WITH PUDDING ICING



Banana Cake With Pudding Icing image

Easy, one-bowl cake with a divine icing. This is the ULTIMATE banana cake, great way to use ripe bananas, too. The icing makes a lot, but if you're like me, I'm lucky if half of it makes it onto the cake and not in my mouth/lol. Also, great to turn the cake onto a platter, so you can cover the sides with icing, too. If you like bananas, I GUARANTEEE you will LOVE this cake!!

Provided by Manda

Categories     Dessert

Time 50m

Yield 1 nine x thirteen cake

Number Of Ingredients 13

1 1/2 cups sugar
2 eggs
1 cup mashed, ripe banana
2 1/2 cups flour
1 teaspoon baking powder
1/2 cup shortening
1 cup sour milk or 1 cup buttermilk
2 teaspoons baking soda
1 (3 1/2 ounce) package instant vanilla pudding or 1 (3 1/2 ounce) package banana cream instant pudding
1 cup sugar
1 cup milk
1 cup shortening
1 teaspoon vanilla extract

Steps:

  • Grease and flour the bottom of a 9x13 cake pan.
  • Blend together all cake ingredients and pour into prepared pan.
  • Bake at 350 degrees for 30-35 min.
  • ,until toothpick inserted in center comes out clean.
  • Let cool.
  • Meanwhile, prepare icing.
  • Place all icing ingredients into medium-sized bowl.
  • Mix with electric mixer on high speed until icing becomes fluffy and thick enough to spread (this takes a while, about 3-4 min.) Spread on top of cooled cake.
  • Refrigerate entire cake for a few hours before serving for best taste, and serve cold.

BANANA PUDDING CAKE WITH CHOCOLATE ICING



Banana Pudding Cake with Chocolate Icing image

I came up with this during a late night craving for a banana and chocolate milk shake, and it was a huge hit with my family!

Provided by Ashley Ritchie

Time 1h40m

Yield 14

Number Of Ingredients 15

4 large eggs
½ cup mashed ripe banana
½ cup water
1 (5 ounce) can evaporated milk
¼ cup sour cream
⅓ cup vegetable oil
1 (15.25 ounce) package yellow cake mix
1 tablespoon light brown sugar
½ cup white sugar
1 (5 ounce) package instant banana cream pudding mix
½ cup salted sweet cream butter, softened
3 tablespoons heavy cream, or more to taste
⅓ cup unsweetened cocoa powder
2 teaspoons vanilla extract
2 ½ cups confectioners' sugar

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.

Nutrition Facts : Calories 459.7 calories, Carbohydrate 68.2 g, Cholesterol 80.3 mg, Fat 20 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 7.9 g, Sodium 434.6 mg, Sugar 53.3 g

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