Banana Pudding Cake Recipe 435

BANANA PUDDING CAKE RECIPE

Steps:

• Preheat oven to 350 degrees. Spray 3 (9-inch) round cake pans with baking spray with flour.
• In a large mixing bowl, combine flour, sugar, baking soda, and salt.
• Add oil, buttermilk, eggs, and vanilla extract and beat on medium-low speed with an electric mixer until smooth.
• Beat in mashed banana.
• Pour batter into prepared pans doing your best to fill them with equal amounts.
• Place in oven and bake 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean.
• Let cakes cool in pans for 10 minutes and then remove to wire racks to cool completely.
• Place pudding mix and cream cheese in a medium bowl and beat with a mixer set to low speed until smooth. Gradually add in cream and beat until mixture is very thick.
• Arrange about 15-18 vanilla wafers on top of one of the cake layers. Use a spatula to spread half of the pudding mixture on top of the wafers. Top with 1/2 of the banana slices placed in a single layer.
• Place a second layer of cake on top of bananas, and repeat layers: vanilla wafers, pudding mixture, and bananas.
• Top with final layer of cake.
• Make frosting. Beat butter in a large bowl until creamy. Slowly add confectioners' sugar, beating until smooth. Add whipped topping and beat until evenly mixed in.
• Spread frosting over top and sides of cake. Decorate with vanilla wafers.
• Cover with plastic wrap and refrigerate up to 3 days.

BANANA PUDDING POKE CAKE

Steps:

• Prepare cake mix according to package directions for a 9x13 cake. Once cake comes out of the oven, allow it to cool for just a couple of minutes.
• Then, with a wooden spoon handle or some other similarly-sized object, begin poking holes in the cake. You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.
• In a bowl, prepare pudding. Whisk together instant pudding mix with 4 cups milk. Stir until all the lumps are gone.
• Let pudding sit for just about 2 minutes so it has just slightly begun to thicken but not fully set, it should still be easily pourable.
• Pour pudding over cake. Taking care to get it into the holes as much as possible. Spread it all out and using the back of the spoon, gently push pudding down into the holes.
• Put the cake into the fridge to set and cool (about 2 hours).
• Once your cake has completely cooled, spread on whipped topping.
• If you haven't done so already, crush your vanilla wafers. I just place mine in a ziploc bag and crush them with a rolling pin. Leave some of the pieces big. It's nice to have a bit of a crunch when you eat the cake.
• Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like. This will ensure the wafers are crunchy when you serve it.
• Serve with freshly sliced bananas on top of each piece of cake. Keep refrigerated.

BANANA PUDDING CAKE

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.

EASY SOUTHERN BANANA PUDDING CAKE

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.

BANANA PUDDING POKE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Whisk cake mix, water, vegetable oil, and eggs together in a bowl until smooth; pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes.
• Whisk cold milk and pudding mix together in a bowl until pudding is soft and thickened, about 2 minutes.
• Poke holes into the cake using the handle of a clean wooden spoon. Pour pudding over cake, spreading evenly. Spread whipped topping over pudding layer and sprinkle vanilla wafers over whipped topping.

BANANA PUDDING

Steps:

• Line the bottom of a 13x9 baking dish with one package of chessmen cookies. Top with sliced bananas.
• In a mixing bowl, beat cream cheese with sweetened condensed milk until smooth. Add in pudding mix and milk. Beat for several minutes, scraping down the sides of the bowl as needed.
• Fold in cool whip and spread over banana layer.
• Top with remaining package of chessmen cookies. Cover with plastic wrap and refrigerate for 4 hours.

BANANA PUDDING CAKE

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.

BANANA PUDDING CAKE

Steps:

• Preheat oven to 350F, with rack on lower-middle position. Grease and flour a bundt pan and set aside.
• In a large bowl, combine cake mix and instant pudding powder. Whisk to loosen any lumps. Add eggs, water, 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, or just until a toothpick inserted in center comes out with a few tender crumbs attached. Don't over bake.
• Cool completely in pan on rack. Once cool, use very thin knife to separate cake from pan edges, if needed. Invert and remove cake.

BANANA PUDDING CAKE

Steps:

• Preheat oven to 350 degrees. Combine all cake ingredients in a mixing bowl. Beat at medium speed for 2 minutes.
• Pour batter into a greased 9x13" cake pan.
• Bake cake in a preheated oven at 350° for 30-35 minutes or till a toothpick inserted in the middle comes out clean.
• Cool cake completely, then use a round spoon handle to poke holes all over the cake about an inch apart.
• Combine pudding mix and milk and whisk for 2 minutes. Quickly pour over the cake. Get as much pudding into the holes as you can. Cover cake and chill for at least 30 minutes.
• Place vanilla wafers in a bag and crush with a rolling pin. Set aside.
• Whip cream till soft peaks form. Add powdered sugar and vanilla and beat till well mixed.
• To serve, cut cake into slices. Top with sliced bananas, whipped cream, and crushed vanilla wafers. Refrigerate any leftovers.

BANANA PUDDING CAKE

Steps:

• Cake Directions:.
• Mash bananas. Mix in order of ingredients listed.
• Bake according to instructions on cake mix.
• Topping Directions:.
• Mix whipped topping and pudding together, spread layer between the two cakes.
• Use remaining to cover cake, decorate with vanilla wafers.

BANANA PUDDING CUPCAKES

Steps:

• Preheat the oven to 350 degrees and line two 12 cup muffin tins with liners. [Depending on how full you fill your cupcakes before baking, you'll have 18-24 cupcakes total] Prepare the cake mix per the instructions on the box except use buttermilk in place of the water. Use the same quantity of eggs and oil called for on the package. By replacing the water with buttermilk it will give the cupcakes a richer flavor. Bake according to the directions then set aside and allow the cupcakes to cool completely before filling. While the cupcakes are baking, prepare the filling. In a medium size mixing bowl, whip together the softened cream cheese and the sweetened condensed milk for about 2-3 minutes or until fluffy. Next, add 3/4 cup of whole milk, one teaspoon of vanilla extract and the entire box of vanilla pudding. Whip the ingredients together on medium-high speed for 3-4 minutes until the mixture thickens. Fold in one cup of thawed whipped topping by hand. Cut three bananas in half lengthwise, and then cut each in half again. Cut the banana quarters into 1/3-1/2 inch chunks. Using a spatula fold the chopped bananas into the custard filling. Using a sharp knife, cut the middle out of each cupcake leaving a 1/2 inch border around the edge. The centers are treats for the baker! When removing the centers of the cupcakes, be careful not to cut all the way to the bottom of the cupcake shell. Sprinkle half of the crushed vanilla wafer crumbs into the bottom of the cupcakes, reserving the other half for garnishing the tops. Fill the cupcakes evenly with the custard filling. To finish, pipe the cupcakes with a dollop of whipped topping and sprinkle the tops with the remaining crushed vanilla wafers. Chill thoroughly before serving. Yield: 18-24 filled cupcakes
• Cook's note: As you know, bananas begin to brown quickly, so, I recommend making these cupcakes and serving them on the same day. If you want your cupcakes to be super filled with custard...only make 18 total.