Banana Lemon Pudding Cake Recipes

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BANANA LEMON PUDDING CAKE



Banana Lemon Pudding Cake image

Provided by My Food and Family

Categories     Recipes

Time 2h

Number Of Ingredients 8

3 eggs, separated
1 container (6 oz.) plain fat free yogurt
Grated peel and juice of 1 large lemon
3/4 cup sugar
1/4 cup flour
1/4 tsp salt
4 ripe bananas, sliced crosswise 1/2 inch thick
Whipped cream (optional)

Steps:

  • Grease the inside of a 3-4 quart slow cooker with butter. In a large bowl, using a handheld mixer, beat the egg whites on high speed until soft peaks form. In another large bowl, beat together the egg yolks, yogurt, lemon peel and lemon juice on medium speed for 1 minute. Add the sugar, flour and salt and beat on medium speed until smooth, about 2 minutes. Working in 3 or 4 batches, gently fold in the beaten egg whites.
  • Scatter three quarters of the banana slices on the bottom of the slow cooker, and then pour in the batter. Cover and cook on high until the cake is puffed, the top is set and the edges are browned, about an hour and 20 minutes. Remove the slow cooker insert, still covered, and cool for about 20 minutes.
  • Spoon the pudding into bowls and top with whipped cream and remaining banana slices.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BANANA-LEMON PUDDING CAKE



Banana-Lemon Pudding Cake image

Make and share this Banana-Lemon Pudding Cake recipe from Food.com.

Provided by Boomette

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

3 eggs, separated
6 ounces plain fat-free yogurt
1 grated large lemon, juice and rind of
3/4 cup sugar
1/4 cup flour
1/4 teaspoon salt
4 ripe bananas, sliced crosswise 1/2 inch thick
whipped cream (optional)

Steps:

  • Grease the inside of a 3- to 4-quart slow cooker with butter. In a large bowl, using a handheld mixer, beat the egg whites on high speed until soft peaks form. In another large bowl, beat together the egg yolks, yogurt, elmon peel and lemon juice on medium speed for 1 minute. Add the sugar, flour and salt and beat on medium speed until smooth, about 2 minutes. Working in 3 or 4 batches, gently fold in the beaten egg whites.
  • Scatter three-quarters of the banana slices on the bottom of the slow cooker, then pour in the batter. Cover and cook on high until the cake is puffed, the top is set and the dges are browned, about 1 hour 20 minutes. Remove the slow cooker insert, still covered, and cool for about 20 minutes.
  • Spoon the pudding into bowls and top with the whipped cream, if using, and the remaining banana slices.

Nutrition Facts : Calories 239.1, Fat 2.8, SaturatedFat 0.9, Cholesterol 93.6, Sodium 155.4, Carbohydrate 49.8, Fiber 2.2, Sugar 37, Protein 6.2

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/LEMON SENSATION



Banana/Lemon Sensation image

BET YOU CAN'T HAVE JUST ONE PIECE! This recipe is the most delicious I have ever made, or developed. Of course the basis for a good Banana Bread was originally developed during the days when our ancestors used the palms of their hands to measure flour, and plain soda as rising agents. I would not recommend this; how things have changed and improved, and I am glad they did. Banana Bread is a staple in our home; unfortunately I must monitor my personal consumption because of health implications. I am happy to share my recipe with you and know you will enjoy it as much as my own family. To increase the number of loaves, simply multiply the recipe accordingly. Because BANANA/LEMON SENSATION freezes so well, I habitually bake these in large quantities; (up to a dozen loaves), preparing and cooking two at a time. Your oven may accommodate more than two loaves at a time, but I have found that any more than two loaves in an oven will result in uneven baking of the product. The loaves at the rear of my oven will overbake while the front loaves are lighter in colour, and will take a little more time for centres to cook. Suggest also making more than one loaf; a family of four will polish off an entire loaf at one sitting, because you can't have just one piece! Better make several, and put a couple away for future consumption. Kids will love the snack after school. You cannot hide anything; the aroma of baking BANANA/LEMON SENSATION tells all.

Provided by TOOLBELT DIVA

Categories     Quick Breads

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 10

3 large very ripe bananas
1/4 cup soft butter or 1/4 cup margarine
1 cup sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, well beaten
1 lemon rind, of grated
1/2 fresh lemon, juice of
1/4 cup sugar or 1/4 cup other artificial sweetener

Steps:

  • Preheat Oven to 350°F.
  • Ovens will lose heat immediately the door is opened.
  • A hint for retaining temperature without heat loss when oven door is first opened is to pre-set the oven to about 50° higher than required.
  • As soon as pan (s) are put into the oven, close the door and immediately reset to required temperature.
  • For BANANA/LEMON SENSATION, set the oven to 400°F and drop down to 350°, at the ready.
  • "Prepare" loaf pan in the usual way using a light cooking/baking spray and light dusting of flour.
  • Set aside for later use.
  • In a small bowl, grate the lemon and set aside (If you have an aversion to lemon, skip this step).
  • In a small saucepan, squeeze the fresh lemon half.
  • FOR THE LOAF: In a medium-sized bowl, mash bananas well, with a fork.
  • In a separate bowl, cream butter or margarine with 1 cup sugar.
  • In a separate bowl, beat eggs really well.
  • In a large bowl, combine mashed bananas, butter mixture, well-beaten eggs.
  • Beat again.
  • NOTE: If you are using a blender or food processor, please be aware of over-spills.
  • Sift together (if you prefer sifting) flour, baking soda and salt.
  • (HINT: Because of the lemon sauce, I do not add salt. If you do not use lemon juice, or lemon rind, salt may be added, in the quantity stipulated above) Add banana mixture to flour a quarter at a time, and mix well after each addition, by hand, with a large mixing-spoon.
  • Scrape batter down sides of the bowl into the flour and mix well.
  • At this point, add the grated lemon peel and mix well.
  • You can never mix too much.
  • Ingredients must be well-combined prior to baking.
  • Bake for 50 minutes to 1 hour. (my oven requires the full hour).
  • Remove from oven and with your cake tester, test for doneness.
  • Cake tester should come out clean, with no evidence of batter.
  • Using your cake tester, puncture the loaf, all over the top, but not right through.
  • While loaf is still hot, carefully spoon the lemon sauce over the surface.
  • This will seep into the loaf through the punctures and add flavour to the Banana Loaf.
  • Set on cooling rack until the pan can be handled easily, about 1/2 hour.
  • Turn the pan over and tap hard on the bottom to loosen the loaf.
  • Continue cooling baked loaf, until ready to seal and put away, or serve same day.
  • THE LEMON SAUCE: In a small sauce-pan, over medium heat, combine lemon juice and sugar (or other sweetener) Mix continuously and bring to a boil.
  • If you have an aversion to lemon, skip this step.

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 PUDDING LUSH 'CAKE'



Banana Pudding Lush 'Cake' image

Turn your favorite Southern dessert into a delectable 'cake' with this recipe for Banana Pudding Lush 'Cake.' Vanilla wafers, cream cheese, butter, sugar, pudding and more join forces for a lush-ious treat. Hint: use a 10-ounce jar of maraschino cherries for this Banana Pudding Lush 'Cake.'

Provided by My Food and Family

Categories     Recipes

Time 4h20m

Yield 24 servings

Number Of Ingredients 9

1 pkg. (11 oz.) vanilla wafers, finely crushed, divided
6 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
3 cups plus 2 Tbsp. milk, divided
1 tub (8 oz.) COOL WHIP Whipped Topping (about 3 cups), thawed, divided
3 bananas, sliced
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
24 maraschino cherries with stems, patted dry

Steps:

  • Reserve 1/4 cup wafer crumbs for later use.
  • Combine remaining wafer crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
  • Whisk cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1 cup COOL WHIP; spread over crust. Top with bananas.
  • Beat pudding mixes and remaining milk with whisk 2 min.; pour over bananas. Let stand 5 min. or until pudding is thickened. Cover with remaining COOL WHIP.
  • Refrigerate 4 hrs.
  • Sprinkle dessert with reserved wafer crumbs, then top with cherries just before serving.

Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.6236 g, Sugar 0 g, Protein 2 g

LEMON PUDDING CAKE



Lemon Pudding Cake image

Lemon cake and pudding bake magically together in this delicious old-fashioned dessert made in a most convenient way.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 15

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ lemon cake mix
1 cup water
1/3 cup vegetable oil
1 tablespoon grated lemon peel
3 eggs
2 boxes (4-serving size each) lemon instant pudding and pie filling mix
3 cups milk
Whipped cream, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray (do not use dark or nonstick pan). In large bowl, beat cake mix, water, oil, lemon peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan; set aside.
  • In medium bowl, beat pudding mix and milk with whisk or spoon 1 to 2 minutes or until smooth. Drizzle pudding over batter to within 1/2 inch of edges of pan.
  • Bake 55 to 60 minutes or until deep golden brown and edges pull away from sides of pan. Cool 20 minutes. Top of cake will have irregular surface.
  • Spoon warm pudding cake, top side down, into bowls; top with whipped cream. Store covered in refrigerator.

Nutrition Facts : Calories 240, Carbohydrate 39 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 25 g, TransFat 0 g

LEMON PUDDING CAKE



Lemon Pudding Cake image

My husband, Lloyd, loves this cake because it tastes like lemon meringue pie. The cake is no-fuss and makes just enough for the two of us.-Dawn Fagerstrom, Warren, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 servings.

Number Of Ingredients 8

1 large egg, separated, room temperature
1/2 cup sugar
1/3 cup whole milk
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1/8 teaspoon salt
Optional: Confectioners' sugar, lemon slices and whipped cream

Steps:

  • Preheat oven to 325°. In a bowl, beat egg yolk. Add sugar, milk, flour, lemon juice, zest and salt; beat until smooth. Beat egg white until stiff peaks form; gently fold into lemon mixture. Pour into 2 ungreased 6-oz. custard cups (cups will be very full). , Place the cups in an 8-in. square baking pan. Pour boiling water into pan to a depth of 1 in. Bake until a knife inserted in the center comes out clean and top is golden, 40-45 minutes. If desired, top with confectioners' sugar, lemon slices and whipped cream.

Nutrition Facts : Calories 288 calories, Fat 4g fat (2g saturated fat), Cholesterol 112mg cholesterol, Sodium 200mg sodium, Carbohydrate 60g carbohydrate (51g sugars, Fiber 0 fiber), Protein 5g protein.

BANANA PUDDING POKE CAKE



Banana Pudding Poke Cake image

A moist, yummy cake that tastes just like banana pudding! Add some sliced bananas, dipped in lemon juice to prevent browning, layered on top of the whipped topping. Great for potlucks.

Provided by Madicakes

Categories     Desserts     Cakes     Poke Cake Recipes

Time 45m

Yield 16

Number Of Ingredients 8

1 (18.25 ounce) box yellow cake mix (such as Duncan Hines®)
1 cup water
½ cup vegetable oil
3 eggs
2 cups cold milk
2 (3.5 ounce) packages instant banana pudding mix
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 cup vanilla wafer crumbs (such as Nilla®), or to taste

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.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 49.3 g, Cholesterol 38 mg, Fat 17.9 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 5.9 g, Sodium 459.9 mg, Sugar 28.1 g

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From thespruceeats.com


BEST BANANA PUDDING CAKE RECIPE - EASY, MOIST AND DELICIOUS!
2021-04-12 Add the cake and pudding mix and whisk vigorously until well combined and smooth, but do not overmix. Divide the batter evenly between the three cake pans and tap each cake pan on the counter to release any air bubbles. Bake for 20-23 minute or until a toothpick inserted in the center of the cake comes out clean.
From savoryexperiments.com


BANANA PUDDING CAKE - LIV FOR CAKE
2019-08-16 Preheat oven to 350F. Grease and flour three 8" cake rounds and line with parchment. In a medium bowl, whisk flour, baking powder,and salt until well combined. Set aside. Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins).
From livforcake.com


EASY LEMON CAKE WITH LEMON PUDDING FROSTING - TOGETHER AS FAMILY
2021-03-12 Prepare three 9-inch cake pans by spraying with cooking spray. Set aside. In a large mixing bowl, or you can use the bowl of a stand mixer, add the dry cake mix, instant pudding, sour cream, oil, milk, whole milk, and eggs. Beat on low speed, increasing speed as needed, until the batter is well combined.
From togetherasfamily.com


LEMON PUDDING CAKES (8 EASY INGREDIENTS) - SALLY'S BAKING ADDICTION
2020-05-05 Place into a large baking pan or casserole dish. The cakes will bake in a water bath inside the casserole dish. Whisk egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla extract together in a large bowl. Whisk in the flour, salt, and 3/4 cup (150g) of sugar until combined. Set aside.
From sallysbakingaddiction.com


BANANA PUDDING POKE CAKE - MY BAKING ADDICTION
2021-03-18 Preheat oven to 350°F. Grease a 13x9-inch cake pan. Set aside. In a large bowl, beat together the cake mix, water, oil, eggs and vanilla with an electric mixer for 2 minutes. Add in mashed bananas and mix until fully incorporated. Pour the cake batter into the prepared pan.
From mybakingaddiction.com


BANANA PUDDING CAKE - TRISHA YEARWOOD - RECIPE DIARIES
In a saucepan, whisk together the granulated sugar, flour, cornstarch and salt until completely combined. Stir in the egg yolk and remaining whole egg, and then stir in the milk. Cook uncovered over medium heat, stirring often, until the pudding thickens, 5 to 7 minutes. Remove from the heat and stir in the vanilla.
From recipe-diaries.com


LEMON PUDDING CAKE - I HEART EATING
2021-12-17 Instructions. Preheat the oven to 350 F. Grease six 6-ounce ramekins with vegetable oil spray. In a medium bowl, whisk sugar and flour together; set aside. In a separate large bowl, whisk together egg yolks and butter until well blended. Whisk in the milk, lemon juice, and lemon zest.
From ihearteating.com


BANANA PUDDING CAKE (5-INGREDIENTS) | CHEW OUT LOUD
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.
From chewoutloud.com


BANANA CAKE - GRANDBABY CAKES
2021-07-19 Grease 2 9 inch round cake pans with cooking spray. Line the pans with parchment paper, then grease the parchment paper with cooking spray. In a small bowl, stir together the mashed bananas and pineapple. Set aside. In a separate small bowl, whisk together the flour, baking soda and salt. Set aside.
From grandbaby-cakes.com


BANANA PUDDING CAKE - SWEET PEA'S KITCHEN
Place the flour, baking powder, banana pudding mix, and vanilla in the mixing bowl and beat until smooth. a. b. c. Step 5. Add in the milk and beat until the batter is well combined. Step 6. Spread the mixture evenly between two well-greased 9” cake pans and bake for 30 minutes or until cooked through. Step 7.
From sweetpeaskitchen.com


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