Recipe by out of here
This is a refrigerated cake--all my favorite cakes are. I got this recipe out of an old recipe box at a yard sale, along with some old Watts apple bowls. If you like bananas, you will like this cake.
Top Review by Roxygirl in Colorado
This was our Easter dessert and it was perfect. It was fun to make, too. I made it the night before and my bananas turned out fine. I used the 1 3/4 cup whole milk (but the box said 2 cups) and it made a nice rich filling. My cream turned out to be a bit sour (don't put it in the door of fridge) so I used Cool Whip and it turned out great. The whole family enjoyed, even my daughter who doesn't like bananas. Thanks so much Rose for posting this homespun classic dessert. Roxygirl
- 510.29 g boxduncan hines deluxe angel food cake mix
- 2 medium bananas
- 414.03 ml milk
- 99.22 g vanilla pudding mix
- 236.59 ml whipping cream
- 29.58 ml sugar
- 4.92 ml vanilla
- banana, sliced if desired
Directions See How It's Made
- Mix, bake, and cool cake as directed on the label.
- Cook vanilla pudding with the 1 3/4 cups of milk. Cool to room temperature.
- Place cake wider side down on a serving plate.
- Slice a 1-inch layer from the top and set aside.
- Cut around cake 1 inch from the outer edge to 1 inch from bottom.
- Then cut around cake 1 inch from inner edge to 1 inch from bottom. Do not make cutout too large.
- Gently remove the cake between the cuts; tear it into small pieces and fold them into the pudding.
- Fold in diced bananas; pour into cake shell.
- Replace top of cake.
- Whip cream until stiff; fold in the sugar and vanilla. Spread over the sides and top of cake.
- Put banana slices on top of cake if you desire.
- Store the cake in the refrigerator.