Description
An easy, moist, and flavorful cake with the flavors of your favorite classic banana pudding! Prepped in just minutes, this cake bakes up perfectly every time!
Ingredients
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- 1?(15.25- ounce) box yellow cake mix
- 1?(3.25- ounce) box Banana Cream Pudding mix
- 4?large eggs
- 1/4 cup?vegetable oil
- 1 cup?water
- 2?medium ripe bananas, mashed (about?3/4 cup)
- 2 cups?powdered sugar
- 1/3 cup?heavy cream, *see note
- 1 teaspoon?vanilla extract (or vanilla bean paste)
- 1/2 cup?coarsely crushed Nilla Wafer cookies
Instructions
- Preheat the oven to 350¡ãF. Coat a 10- cup??liberally with baking spray, set aside.
- Add the cake mix and pudding mix into the bowl of your??fitted with the?. Stir to combine.
- Add in the eggs, vegetable oil, water, and mashed bananas. Turn the mixer to low and mix for 30 seconds. Scrape the sides of the bowl as necessary and turn the mixer up to medium speed and mix for 1 minute.?
- Pour the batter into the prepared pan and bake for 50 ¨C 55 minutes.?
- Allow the cake to cool in the pan for 15 ¨C 20 minutes. Loosen the sides of the cake from the pan with a butter knife and then invert the cake pan onto a wire rack to cool completely.?
- Icing: Whisk together the powdered sugar, heavy cream, and vanilla until smooth. You can add more cream if you prefer a thinner icing. Spread the icing onto the cooled cake and garnish with crushed cookies.
Notes
*if you don¡¯t have heavy cream, you can use milk, but start with only 2 -3 tablespoons and add more until desired consistency is reached.
Store airtight at room temperature for 3 -4 days.