Ingredients with Measurements:
- 1 box yellow cake mix
- 3 ripe bananas, mashed
- 1 cup milk
- 1 package instant vanilla pudding mix
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup graham cracker crumbs
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch springform pan and set aside.
2. In a mixing bowl, prepare the cake mix according to the package instructions.
3. Fold in the mashed bananas and mix until well combined.
4. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
5. Allow the cake to cool completely before removing it from the pan.
6. In a separate mixing bowl, whisk together the milk and instant vanilla pudding mix until smooth.
7. Pour the pudding mixture over the cooled cake and spread it evenly.
8. In another mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
9. Spread the whipped cream over the pudding layer.
10. Sprinkle the graham cracker crumbs over the top of the whipped cream.
11. Chill the cake in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Chilling time: 2 hours
Temperature:
Bake at 350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 345
Fat: 16g
Saturated Fat: 8g
Cholesterol: 45mg
Sodium: 430mg
Carbohydrates: 47g
Fiber: 1g
Sugar: 29g
Protein: 3g
Substitutions for ingredients:
- Instead of yellow cake mix, you can use white cake mix or vanilla cake mix.
- Instead of instant vanilla pudding mix, you can use instant banana pudding mix.
- Instead of heavy cream, you can use whipped topping.
Variations:
- You can add sliced bananas on top of the whipped cream layer for extra banana flavor.
- You can sprinkle chocolate shavings on top of the whipped cream layer for a chocolate-banana twist.
- You can add a layer of caramel sauce between the pudding and whipped cream layers for a caramel-banana flavor.
Tips and tricks:
- Make sure the cake is completely cooled before adding the pudding layer to prevent the pudding from melting.
- Use a piping bag to pipe the whipped cream onto the cake for a more decorative look.
- If you don't have a springform pan, you can use a regular cake pan and line it with parchment paper for easy removal.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This cake is best served chilled, but you can microwave individual slices for 10-15 seconds to soften the whipped cream layer.
Presentation ideas:
Serve the cake on a cake stand and garnish with sliced bananas and whipped cream.
Garnishes:
- Sliced bananas
- Whipped cream
- Chocolate shavings
- Caramel sauce
Pairings:
- Coffee
- Milk
- Tea
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Whipped cream-topped hot chocolate
Troubleshooting advice:
- If the cake is not cooked through, bake it for an additional 5-10 minutes.
- If the whipped cream is too runny, chill it in the refrigerator for 10-15 minutes before spreading it on the cake.
Food safety advice:
- Make sure to use ripe bananas for the best flavor.
- Store the cake in the refrigerator to prevent spoilage.
Food history:
Banana cream pie is a classic American dessert that dates back to the early 1900s. It typically consists of a pie crust filled with vanilla custard and sliced bananas, topped with whipped cream.
Flavor profiles:
This Banana Cream Pie Cake is sweet, creamy, and has a subtle banana flavor. The graham cracker crumbs add a crunchy texture to the cake.
Serving suggestions:
Serve this Banana Cream Pie Cake as a dessert after a family dinner or at a potluck. It's perfect for any occasion.
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