Old Fashioned Banana Pudding Cake Recipes

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.

OLD-FASHIONED BANANA PUDDING

Steps:

• In a saucepan, combine sugar and flour. Gradually stir in milk; bring to a boil over medium heat, stirring constantly. Cook and stir 2 minutes. Stir a small amount into eggs; return to pan and mix well. cook and stir over medium heat for 2-4 minutes. Remove from the heat; add butter, vanilla, bananas and peanuts. Pour into dishes. Chill.

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.

OLD-FASHIONED BANANA PUDDING

Steps:

• Preheat oven to 375°F. Whisk together first 3 ingredients in a small bowl. Whisk together sugar mixture, milk, and 4 egg yolks in a medium-size heavy saucepan until well blended. Cook over medium heat, stirring constantly, 6 to 8 minutes or until thickened. Remove from heat; stir in butter and vanilla.
• Layer half of vanilla wafers in an 8-inch square baking dish. Top with half of banana slices and half of pudding. Repeat procedure with remaining wafers, banana slices, and pudding.
• Beat egg whites at high speed with an electric mixer until foamy. Gradually add 3 Tbsp. sugar, beating until sugar dissolves and stiff peaks form, about 5 minutes. Spread meringue over pudding, sealing to edge of dish.
• Bake at 375°F for 7 to 9 minutes or until golden. Let cool 30 minutes, and serve warm; or chill an additional hour, and serve cold.

OLD-FASHIONED BANANA CAKE

Steps:

• Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.
• In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.
• Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using.
• Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth.

BANANA PUDDING CAKE

Steps:

• CAKE:.
• In a large mixing bowl, combine the cake mix, pudding mix, eggs, bananas and oil and beat on medium speed for 3 minutes until smooth.
• Pour batter into lightly coated 13 X 9 inch baking pan and bake at 350 degrees for 35-40 minutes.
• Immediately after removing cake from the oven, top it with the broiled frosting return it to the oven under after preheating your broiler. Broil the cake and icing six inches below the heating element for about 3 minutes or until golden brown (WATCH CAREFULLY TO PREVENT SCORCHING).
• Cool for at least 1 hour before serving.
• BROILED TOPPING:.
• In a medium non-stick saucepan over medium heat, melt the butter.
• Slowing stir in the brown sugar and evaporated milk and mix well.
• Once the mixture is blended well, add the coconut and pecans and mix well.
• Place this mixture on top of the cake which has baked for 35-40 minutes, then return it to the oven per the "cake" instructions.

"OLD-FASHIONED" BANANA PUDDING

Steps:

• Combine the salt, cinnamon, flour, and cornstarch in a bowl, and stir well to mix. Mash out any flour lumps with the back of your spoon. Set aside.
• Mix combine (to make custard) sugar, and eggs together well (just use a fork or whisk, but beat them well.) in a large heavy nonstick sauce pan pot.
• Add "flour mix", lemon juice, and milk to pan slowly, stirring constantly.
• Bring to a gentle boil, heating over a low to medium-high heat, stirring constantly, to avoid scorching,. And when the mixture begins to thicken, add the butter, continuing to stir. Reduce heat to low; bring to a simmer and cook for 1 minute, stirring constantly. Keep boiling, stirring, and cooking, about 5 to 10 minutes, until mixture thickens, reaching a nice pudding consistency. (believe me, you will know when this happens! It seems like it takes "forever"), [Note: If you're working with an electric cooktop, adjust the heat so that it's hot enough to boil, but not so hot that the pudding scorches.] then remove from heat.
• Remove from heat; and add vanilla, and mix stir in well. Let cool slightly.
• In serving bowl, 3 quart glass casserole dish, or a 9 inch by 9 inch baking dish, line the bottom with a layer of 1/3 of the vanilla wafers, and then line the sides with more vanilla wafers.
• Peel the bananas and slice into 3/8-inch rounds. Cover the banana slices with plastic wrap to keep them from darkening and quickly make your pudding.
• I usually have this step finished before I begin to make the custard.
• And place a top layer of banana slices, with 1/3 of the banana slices, in the baking dish on top of the vanilla wafers, enough banana slices to cover the bottom. Don't stint and put one slice of banana per wafer. Line those banana slices up edge-to-edge.
• Pour, spreading as necessary, 1/3 of the "custard" pudding mixture, over the banana layer.
• Repeat layering, staring with the vanilla wafers, then using bananas, then ending with custard on top.
• Place some vanilla wafers around the edge of the casserole, tucked into the pudding.
• Note: Pudding will be a bit soupy when you first remove it. Let it cool at least an hour before serving.
• Serve warm or chilled.
• Refrigerate for at least 4 hours.
• Chill deep bowl and beater.
• Then place in bowl and beat together until stiff:.
• 1 cup chilled whipping cream (35 or 40 percent).
• 1/4 cup sifted confectioner's sugar.
• Flavoring, if desired.
• Top with whipped topping.
• Refrigerate unused portions.