Prep 30 mins
Cook 45 mins
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.
- 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
- 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.
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