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Banana Pudding Cake
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- #45442
This cake is perfect for any occasion or just because. The banana cake is light and moist, while the crunchy topping gives it an extra bit of texture and flavor.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
4 reviews
ingredients
1 package (18.25 ounce size) white cake mix
1 package (4-serving size) instant vanilla pudding mix
4 eggs
4 mashed ripe bananas
1/3 cup vegetable oil
Crunchy Broiled Topping
1/4 cup butter
3/4 cup brown sugar
1/4 cup light cream
1 cup flaked coconut
1 cup chopped pecans
directions
Heat oven to 350 degrees F. Grease a 9X13 pan.
In a large mixer bowl, combine cake mix, pudding mix, eggs, bananas and oil. Beat on medium speed for 2 minutes or until smooth. Spread batter evenly in prepared pan.
Bake for 35-40 minutes or until toothpick inserted in center comes out clean. Top with broiled topping (or icing of your choice). Let cool at least 30 minutes in pan on a wire rack before cutting.
Variation: Try with butterscotch, chocolate, or banana cream pudding.
CRUNCHY BROILED TOPPING: In a saucepan, melt the butter. Stir in brown sugar, light cream, flaked coconut and chopped pecans. Heat broiler. Spread topping evenly over hot cake. Broil 6" below element for about 3 minutes, or until golden brown.
added by
rangle1
nutrition data
502 calories, 26 grams fat, 64 grams carbohydrates, 6 grams protein per serving.
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reviews & comments
September 9, 2020
Absolutely delicious...followed directions exactly. I used a dark pan though so the bottom was slightly overcooked.
November 28, 2012
I was thrilled with this cake, it is moist and flavorful and the topping is wonderful. I didn't use flaked cocoanut in the topping and I substituted walnuts for the pecans. Delicious. I will definitely make this again.
November 4, 2009
This cake is so moist, we loved it. I used evaporated milk instead of cream and it worked out fine. Watch when broiling, I did it for 1 min
July 3, 2008
Very good flavor and texture- I used two 8-inch round pans with good results!