Double Banana Pudding Cake Recipe 445

DOUBLE-BANANA PUDDING CAKE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package; stir in 1/2 cup bananas and nuts. Pour into 13x9-inch baking dish sprayed with cooking spray.
• Beat pudding mixes, milk and water in medium bowl with whisk 2 min.; stir in remaining bananas. Pour over batter in dish; place on baking sheet.
• Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with sugar. Serve warm.

DOUBLE BANANA PUDDING CAKE RECIPE - (4.4/5)

Steps:

• HEAT oven to 350ºF. PREPARE cake batter as directed on package; stir in 1/2 cup bananas and nuts. Pour into 13x9-inch baking dish sprayed with cooking spray. BEAT pudding mixes, milk and water in medium bowl with whisk 2 min.; stir in remaining bananas. Pour over batter in dish; place on baking sheet. BAKE 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with sugar. Serve warm.

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 PUDDING CAKE

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.

DOUBLE-BANANA POUND CAKE

Steps:

• Preheat oven to 350°F.
• Coat a 10-inch tube pan with cooking spray; dust with breadcrumbs.
• Lightly spoon the flour into dry measuring cups, and level with a knife.
• Combine the flour, baking powder, salt, and mace in a bowl, and stir well with a whisk.(Very important step - flour needs to be whisked.)
• Combine the mashed banana, milk, and banana liqueur in a bowl.
• Beat the butter in a large bowl at medium speed of a mixer until light and fluffy.
• Gradually add the granulated sugar and vanilla extract, and beat the mixture until well-blended.
• Add the eggs, 1 at a time, beating well after each addition.
• Add the flour mixture to the sugar mixture alternately with the banana mixture, beating at low speed, beginning and ending with the flour mixture.
• Spoon the batter into prepared pan.
• Bake cake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes on a wire rack; remove from pan.
• Cool completely on wire rack.
• Sift powdered sugar over top of cake.
• Note: To freeze extra pound cake, let cake cool completely on a wire rack; then cut into individual slices. Place unglazed slices in a heavy-duty zip-top plastic bag. Remove excess air from the bag; then seal and place it in your freezer for up to four months. To thaw, let it stand at room temperature.
• Note: You can use a 12 cup Bundt pan instead of the 10-inch tube pan. Just reduce the oven temperature to 325º.

2-LAYER CHOCOLATE-BANANA PUDDING CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease two 9-inch round cake pans.
• Mix cake mix, water, eggs, and oil until smooth. Pour 1/2 of the mixture into each prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 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 the cake layers are cooling, combine whipped topping, 1 cup milk, powdered sugar, 1/2 of the banana cream pudding mix, and 1/2 of the chocolate pudding mix in a bowl; mix until thoroughly combined. Mix remaining 1 1/2 cups milk and banana cream pudding mix in another bowl until smooth. Place both bowls in the refrigerator for at least 5 minutes. Save remaining chocolate pudding mix for another use.
• Slice the tops of the cooled cake layers to make them level. Place one layer on a serving platter. Top with a single layer of banana slices arranged in a circular pattern, completely covering the cake. Spread a 1/4-inch layer of banana cream pudding on top, then repeat with another circular layer of banana slices.
• Place the second cake layer on top. Frost the top and sides of the cake with the whipped topping mixture.
• Decorate cake as desired with vanilla wafer cookies and remaining banana slices. I like to stand cookies around the cake bottom, top the cake with bananas, and sprinkle crushed cookies over top. Slice and enjoy immediately or refrigerate until ready to eat.