Banana Pudding Cake Food

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.

BANANA PUDDING CAKE

Steps:

• Preheat oven to 350F; grease a bundt pan and set aside.
• In a large bowl, combine all ingredients and beat with your electric mixer for 3 minutes.
• Pour into prepared pan and bake for 50-55 minutes, or until a tester comes out clean.
• Cool for 15 minutes before removing from pan.
• If desired, combine 1 cup of sifted icing sugar with a little milk and drizzle this over the cake.

BANANA PUDDING CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick cooking spray and lightly dust with flour. Set aside.
• In a small bowl, mash the bananas and then stir in the lemon juice. Set aside. Using an electric mixer, cream the butter and granulated sugar until fluffy, about 5 minutes. Add the eggs, one at a time, beating after each addition. Add the vanilla wafers in 3 additions and the buttermilk in 2 additions, beginning and ending with the wafers. Beat until combined, then add the mashed bananas and vanilla and beat until fully incorporated.
• Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before turning out onto racks to cool completely.
• For the filling: Separate the yolk from the white of 1 of the eggs. Discard the white. In a saucepan, whisk together the granulated sugar, flour, cornstarch and salt until completely combined. Stir in the egg yolk and remaining whole egg, and then stir in the milk. Cook uncovered over medium heat, stirring often, until the pudding thickens, 5 to 7 minutes. Remove from the heat and stir in the vanilla. Cover the pudding with plastic wrap, laying the wrap directly on the surface so a skin doesn't form. Chill in the fridge until completely cooled, about 30 minutes.
• Spread the pudding between the cake layers. Chill the cake until the pudding filling is set, 30 minutes to 1 hour. Sprinkle the top of the cake with confectioners' sugar just before serving.

BANANA PUDDING CAKE

Steps:

• Cake Directions:.
• Mash bananas. Mix in order of ingredients listed.
• Bake according to instructions on cake mix.
• Topping Directions:.
• Mix whipped topping and pudding together, spread layer between the two cakes.
• Use remaining to cover cake, decorate with vanilla wafers.

HOMEMADE BANANA PUDDING

Steps:

• Make the pudding: Combine the milk, sugar, flour and salt in a large saucepan over medium-low heat. Cook, stirring constantly, until it becomes thick, about 8 minutes. Place the egg yolks in a small bowl and beat lightly. Whisk a little bit of the milk mixture into the egg yolks until tempered. Slowly add the egg mixture to the milk mixture, and whisk until combined. Cook 2 more minutes to cook the eggs, stirring constantly. Remove the pan from the heat and add the vanilla and butter, stirring to melt the butter. Let stand until cooled, about 30 minutes. (You can also chill the custard over an ice bath for 10 minutes.)
• Make the vanilla bean whipped cream: Chill a mixing bowl and beater in the freezer. Scrape the vanilla seeds from pod with a paring knife into the chilled bowl. Add the whipping cream and sugar to the bowl and beat with an electric mixer at medium-high speed until stiff peaks form.
• To finish: Arrange a single layer of vanilla wafers in the bottom of a 9-by-13-inch baking dish. Add a layer of sliced bananas on top. Cover with half of the pudding. Repeat the layers once. Top the last layer with the whipped cream. Garnish with the crushed vanilla wafers and sliced bananas, if desired. Cover and chill 1 hour, or until ready to serve.

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.

CHOCOLATE BANANA CREAM CAKE

Steps:

• HEAT oven to 350 degrees F. Spray bottom of a 9-inch round springform pan with no-stick cooking spray.
• BLEND cake mix, eggs, oil and 3/4 cup milk in a medium bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes. Spread batter evenly into prepared pan. Bake 38 to 42 minutes. Cool completely.
• BLEND pudding mix with 1 cup cold milk. In another bowl, beat cream cheese until fluffy. Mix in pudding and banana extract. Blend in whipped topping. Remove 1 cup and reserve. Stir 2/3 cup fudge topping in small bowl until of spreading consistency. Slice bananas 1/4-inch thick. Dip 3 slices in lemon juice. Cover and reserve for garnish.
• PLACE 2 tablespoons fudge topping into the corner of a 1-quart resealable bag. Knead. Cut small corner off bag. Drizzle fudge topping over top of cake. Refrigerate at least 1 hour. Garnish with reserved banana slices just before serving.
• REMOVE cake from pan. Cut in half horizontally. Cover bottom layer with fudge topping. Top with sliced bananas and 3 cups pudding mixture. Cover with top cake layer. Spread 1 cup reserved pudding onto center of cake.

MICROWAVE BANANA PUDDING

Steps:

• Put the butter in a 1-litre baking dish and microwave on High for 30 secs-1 min until melted. Add 1½ bananas, mash into the melted butter, then add the sugar, flour, cinnamon, eggs and milk. Mix together well.
• Slice the remaining banana over the top, then return to the microwave and cook on High for 8 mins until cooked through and risen. Serve warm, dusted with icing sugar, if you like, with a drizzle of toffee sauce and a scoop of ice cream.

BANANA SPLIT 'CAKE'

Steps:

• Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Freeze 10 min.
• Beat cream cheese and remaining sugar with mixer until blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.
• Beat pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours.
• Slice remaining bananas just before serving; arrange over dessert. Top with nuts.

DOUBLE-BANANA PUDDING CAKE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package; stir in 1/2 cup bananas and nuts. Pour into 13x9-inch baking dish sprayed with cooking spray.
• Beat pudding mixes, milk and water in medium bowl with whisk 2 min.; stir in remaining bananas. Pour over batter in dish; place on baking sheet.
• Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with sugar. Serve warm.

BANANA PUDDING CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Combine the first 5 ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in mashed banana. Spread 1/2 cup batter into each prepared pan. Arrange 2 cups vanilla wafers on batter (1 cup per pan), flat side up. Gently spread remaining batter over wafers. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing from pans to wire racks to cool completely., Whisk milk and pudding mix 2 minutes. Let stand until soft-set, 2 minutes. Meanwhile, in a chilled large bowl and using chilled beaters, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. , Place one cake layer on a serving plate. Spread with pudding mixture. Top with second cake layer. Spread sweetened whipped cream over top and sides of cake. Crush 1 cup vanilla wafers and press onto sides of cake. Garnish with remaining whole vanilla wafers and, if desired, sliced bananas. Store in the refrigerator.

BANANA PUDDING POKE CAKE

Steps:

• Prepare cake mix according to package directions for a 9x13 cake. Once cake comes out of the oven, allow it to cool for just a couple of minutes.
• Then, with a wooden spoon handle or some other similarly-sized object, begin poking holes in the cake. You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.
• In a bowl, prepare pudding. Whisk together instant pudding mix with 4 cups milk. Stir until all the lumps are gone.
• Let pudding sit for just about 2 minutes so it has just slightly begun to thicken but not fully set, it should still be easily pourable.
• Pour pudding over cake. Taking care to get it into the holes as much as possible. Spread it all out and using the back of the spoon, gently push pudding down into the holes.
• Put the cake into the fridge to set and cool (about 2 hours).
• Once your cake has completely cooled, spread on whipped topping.
• If you haven't done so already, crush your vanilla wafers. I just place mine in a ziploc bag and crush them with a rolling pin. Leave some of the pieces big. It's nice to have a bit of a crunch when you eat the cake.
• Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like. This will ensure the wafers are crunchy when you serve it.
• Serve with freshly sliced bananas on top of each piece of cake. Keep refrigerated.

BANANA PUDDING LUSH 'CAKE'

Steps:

• Reserve 1/4 cup wafer crumbs for later use.
• Combine remaining wafer crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
• Whisk cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1 cup COOL WHIP; spread over crust. Top with bananas.
• Beat pudding mixes and remaining milk with whisk 2 min.; pour over bananas. Let stand 5 min. or until pudding is thickened. Cover with remaining COOL WHIP.
• Refrigerate 4 hrs.
• Sprinkle dessert with reserved wafer crumbs, then top with cherries just before serving.

CARAMEL DRIZZLE BANANA PUDDING POKE CAKE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 13x9-inch pan. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
• Beat pudding mixes and 1 qt. milk in large bowl with whisk 2 min. Immediately pour half the pudding over warm cake; gently shake pan to let pudding seep into holes in cake. Pour remaining pudding over cake; spread to completely cover top of cake. Top with bananas. Spread COOL WHIP over cake, completely covering bananas.
• Microwave caramels and remaining milk in microwaveable bowl on HIGH 1 to 2 min. or until caramels are completely melted and sauce is smooth when stirred. Cool 5 min.
• Drizzle caramel sauce over cake. Refrigerate 2 hours. Sprinkle with crumbled wafers just before serving.