Do you have a recipe for a Banana Pudding Cake?

BANANA PUDDING CAKE





1 med. or 2 sm. bananas


1 yellow cake mix


1 sm. pkg instant banana pudding mix


4 eggs


1 cup water


1/4 cup oil


1/2 cup chopped nuts ( optional)


Slice bananas into mixing bowl. Beat till well mashed. Add remaining ingredients. Blend; then beat at med. speed for 2 min. Pour into a well greased and floured 10 in tube pan or bundt pan. Bake @ 350 for 60- 70 min. or till done. Sprinkle with powdered sugar when cool. May also be baked in


a 9x13 pan for 50-55 min. also.














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Do you have a recipe for a Banana Pudding Cake?






PREP TIME: 30 Min


COOK TIME: 1 Hr


READY INL: 2 Hrs





Original recipe yield 1 - 10 inch Bundt cake





INGREDIENTS (Nutrition):-





1 (18.25 ounce) package yellow cake mix


1 (3.5 ounce) package instant banana pudding mix


4 eggs


1 cup water


1/4 cup vegetable oil


3/4 cup mashed bananas


2 cups confectioners' sugar


2 tablespoons milk


1 dash vanilla extract


1/2 cup chopped walnuts (optional)





DIRECTIONS


1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.


2) 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.


3) 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.


4) 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.





Do you have a recipe for a Banana Pudding Cake?



BANANA PUDDING CAKE





1 yellow flavor cake mix


2 boxes instant banana pudding


4 to 5 lg. bananas


1 (16 oz.) Cool Whip


Milk


Chopped nuts





Make cake as directed on box, bake cake in greased and lightly floured oblong cake pan. Let cake cool completely. When cake is completely cooked, punch hole throughout the cake, with the end of a wooden spoon or any thing with a rounded end.


Mix pudding with 4 cups of milk, making sure pudding is of thin consistency. Pour pudding over cake making sure pudding falls into all of the holes. Refrigerate cake for 5 minutes so pudding can thicken. Layers sliced bananas over pudding and top with Cool Whip sprinkle nuts in Cool Whip if desired. Refrigerate until ready to eat.






























BANANA PUDDING CAKE





1 yellow flavor cake mix


2 boxes instant banana pudding


4-5 lg. bananas


1 (16 oz.) Cool Whip


Milk


Chopped nuts (optional)





Make cake as directed on box, bake cake in greased and lightly floured oblong cake pan. Let cake cool completely. When cake is completely cooled, punch holes throughout the cake, with the end of a wooden spoon or any thing with a rounded end.





Mix pudding with 4 cups of milk, making sure pudding is of thin consistency. Pour pudding over cake making sure pudding falls into all of the holes. Refrigerate cake for 5 minutes so pudding can thicken. Layer sliced bananas over pudding and top with Cool Whip, sprinkle nuts on Cool Whip, if desired. Refrigerate until ready to eat.
Arrange this delicious banana pudding in a glass serving bowl or individual dessert glasses.


Ingredients:


3/4 cup granulated sugar


1/4 teaspoon salt


1/2 cup all-purpose flour


3 cups milk, low fat or whole


3 large egg yolks


3 tablespoons butter, room temperature


2 teaspoons vanilla


vanilla wafer cookies


3 to 4 bananas, ripe but firm


sweetened whipped cream or whipped topping


banana slices for garnish


mint sprigs, optional


Preparation:


In a bowl, combine the sugar, salt, and flour; stir to blend. Slowly stir in milk until smooth. Pour into the top of a double boiler over simmering water. Cook, whisking frequently, until the mixture begins to thicken.


In a small bowl, whisk the egg yolks; gradually whisk in about 1 cup of the slightly thickened hot milk mixture. Return egg mixture to the double boiler, stir in the vanilla and butter, and continue whisking and cooking until well thickened. Remove from heat and set aside to cool slightly.





In tall dessert glasses or a 2-quart serving dish, make a layer of vanilla wafers then sliced banana. Spoon some of the pudding over the banana layer then layer more vanilla wafers and banana slices, topping with more pudding. Serve with whipped cream topping. If using short dessert dishes, use only one layer each of the wafers, banana slices, and pudding, and then top with a dollop of whipped cream. Garnish each serving with a few slices of banana and a mint sprig if desired.


Serves 6 to 8.






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