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
- 1/2 cup vanilla wafers, crushed
Special equipment needed:
- 9x13 inch baking dish
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine the cake mix, mashed bananas, and milk. Mix until well combined.
3. Pour the mixture into a greased 9x13 inch baking dish and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
4. While the cake is baking, prepare the pudding by whisking together the instant vanilla pudding mix and 2 cups of cold milk. Let it set for 5 minutes.
5. In a separate mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
6. Once the cake is done, let it cool for 10 minutes. Then, poke holes all over the cake using the end of a wooden spoon.
7. Pour the prepared pudding over the cake, making sure it fills the holes.
8. Spread the whipped cream over the pudding layer and sprinkle the crushed vanilla wafers on top.
9. Chill the cake in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Chilling time: 2 hours
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories per serving: 320
Total fat: 14g
Saturated fat: 7g
Cholesterol: 45mg
Sodium: 390mg
Total carbohydrates: 44g
Dietary fiber: 1g
Sugar: 28g
Protein: 4g
Substitutions for ingredients:
- Yellow cake mix can be substituted with white cake mix or banana cake mix.
- Heavy cream can be substituted with whipped topping or cool whip.
- Vanilla wafers can be substituted with graham crackers or shortbread cookies.
Variations:
- Add sliced bananas on top of the whipped cream layer for extra banana flavor.
- Use chocolate pudding instead of vanilla pudding for a chocolate-banana twist.
- Add chopped nuts or chocolate chips to the cake batter for added texture.
Tips and tricks:
- Make sure to let the cake cool before poking holes in it to prevent it from falling apart.
- Use a piping bag to pipe the whipped cream onto the cake for a more decorative look.
- Crush the vanilla wafers in a plastic bag using a rolling pin for easy cleanup.
Storage instructions:
Store the cake covered in the refrigerator for up to 3 days.
Reheating instructions:
Serve the cake chilled.
Presentation ideas:
Serve the cake on a cake stand and garnish with fresh banana slices and a sprinkle of crushed vanilla wafers.
Garnishes:
Fresh banana slices and crushed vanilla wafers.
Pairings:
Serve with a cup of coffee or a glass of milk.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dry, try adding an extra mashed banana to the cake batter.
- If the cake is too moist, reduce the amount of milk in the cake batter.
Food safety advice:
Make sure to store the cake in the refrigerator to prevent spoilage.
Food history:
Banana pudding cake is a classic Southern dessert that has been enjoyed for generations.
Flavor profiles:
Sweet, creamy, and banana-flavored.
Serving suggestions:
Serve the cake chilled and enjoy with friends and family.
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