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Banana Pudding Cake

recipe at a glance
Rating: 5/5
3 reviews

ready in: 1-2 hrs
serves/makes:   12

recipe id: 45442
cook method: oven, stovetop

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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


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.

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502 calories, 26 grams fat, 64 grams carbohydrates, 6 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
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.

Registered Member at
Member since:
Nov 4, 2009

REVIEW: 5 star recipe rating
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

Guest at

REVIEW: 5 star recipe rating
Very good flavor and texture- I used two 8-inch round pans with good results!

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