Mini Pound Cake Banana Pudding Recipes

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 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.

BANANA POUND CAKE

Steps:

• Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside. , In a large bowl, cream butter and the remaining 3 cups sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in bananas and extracts. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating just until combined., Pour into prepared pan (pan will be full). Bake at 325° until a toothpick inserted near the center comes out clean, 75-85 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month.

BANANA PUDDING

Steps:

• In a large bowl whisk together the milk and sweetened condensed milk then sprinkle in the instant pudding and mix until completely incorporated with no lumps remaining. You can do this by hand or with an electric mixer. Refrigerate for 5 minutes or until set.
• Add 3 cups of whipped cream with two tablespoons of sugar and 2 teaspoons of vanilla to a bowl then mix on high until stiff peaks from.
• Remove pudding from the refrigerator then fold the whipped cream into it.
• Add a layer of cookies to the bottom of your trifle dish or a larger bowl. Place a quarter of the pudding mixture over then smooth using a spatula. Add another layer of cookies then place a row of cookies facing the horizontal edge of your dish. Add a layer of banana slices on top then add another quarter of the pudding mixture and smooth.
• Continue layering with cookies, bananas and pudding until complete. Alternate a row of banana slices with the cookies you're pressing against the wall of the trifle dish. Chill for three hours.
• For the topping whip cup of cup of cream with a tablespoon of sugar and a teaspoon of vanilla to stiff peaks. Pile on top and crumble the remaining cookies over then serve.

BANANA TRIFLE

Steps:

• Whisk pudding mix with milk until smooth. Stir in chopped bananas; set aside.
• In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, or cream will become lumpy and butter-like.
• Layer half the pound cake cubes, half the pudding, half the whipped cream, and half the crushed vanilla wafers in a trifle bowl. Repeat with the remaining cake, pudding, and whipped cream, and top with the remaining crushed wafers. Chill in the refrigerator until ready to serve.

POUND CAKE BANANA PUDDING

Steps:

• Whisk together 4 cups half-and-half, 4 egg yolks, 1 1/2 cup sugar, 1/4 cup cornstarch, and 1/4 tsp salt in a saucepan over medium-low heat; cook, whisking constantly, 13 to 15 minutes or until thickened. Remove from heat; stir in 3 tbsp butter and 2 tsp vanilla until butter melts.
• Layer half of pound cake cubes, half of bananas, and half of pudding mixture in 1 3-qt round baking dish. Repeat layers. Cover pudding, and chill for 6 hours.
• Remove pudding mixture from the refrigerator. Preheat oven to 375 degrees.
• Combine 1/4 cup sugar and 1/8 tsp salt.
• Beat 4 egg whites and 1/4 tsp vanilla at high speed with an electric mixer until foamy. Add sugar mixture, 1 tbsp at a time, and beat 2 to 3 minutes or until stiff peaks form and sugar dissolves.
• Spread meringue over pudding.
• Bake at 375 degrees for 15 minutes or until golden brown.

PEANUT BUTTER BANANA BUNDT CAKE

Steps:

• Preheat oven to 350°F. Grease or spray a 10-cup Bundt cake pan (I love the new olive oil cooking spray).
• In the bowl of a stand mixer fitted with the paddle attachment, combine the cake mix, puddings, oil, water, and eggs. Add in the peanut butter and mashed bananas and mix until smooth.
• Pour the batter into the prepared cake pan and bake 40-45 minutes, or until a toothpick inserted into the center comes out clean.
• Once the cake has cooled for at least 10 minutes, flip it over and place it on a platter or plate. Allow to cool completely before adding icing.
• While the cake cools, combine the powdered sugar, butter, and milk in the bowl of a stand mixer fitted with the whisk attachment. Add the peanut butter and mix until fluffy and smooth. If the icing seems too thick, add more milk, 1 tablespoon at a time, until the desired consistency is achieved.
• Once the cake is completely cooled, ice liberally with the icing. The more, the better :)
• Sprinkle with mini chocolate chips, if desired, then slice and serve.

MINI POUND CAKE BANANA PUDDING

Steps:

• Slice each pound cake into 4 slices and place in the bottom of a 9 X 13 inch pan.
• Slice the bananas and place them on top of the pound cake slices.
• In a medium sized bowl, combine the 2 pudding mixes and the 3 cups milk and mix well.
• Stir in the sweetened condensed milk and mix well.
• Pour this liquid mixture over the cake and banana slices.
• Refrigerate for one hour until set.
• Top with Cool Whip and serve.