Total Time
1hr 25mins
Prep 30 mins
Cook 55 mins

This recipe tastes like strawberry shortcake blended with banana pudding. Recipe is from Family Circle. This dessert must chill for at least 3 hours or overnight, which is not included in the prep time.

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees; line a 13x9x2-inch baking pan with nonstick foil; set aside.
  2. For cake, in blender, combine 1 1/3 cups water, the bananas, egg whites and oil.
  3. Blend until smooth, about 1 minutes.
  4. Place cake mix in large bowl and add mixture from blender.
  5. With an electric mixer, beat on low speed for 30 seconds, then increase speed to high and beat 2 minutes.
  6. Pour into prepared pan and bake at 350 degrees for 33-35 minutes.
  7. Cook cake in pan on a wire rack for 15 minutes, then, using foil, lift cake from pan and cool completely.
  8. For filling and fruit, meanwhile, cook pudding mix with milk for 15-20 minutes over medium heat, until thickened and bubbly.
  9. Transfer to a bowl and refrigerate 30 minutes.
  10. Trim edges from cooled cake.
  11. Cut in half, then cut one half into cubes (about 20).
  12. Place in a trifle dish or bowl and press slightly to compress.
  13. Spoon 2 cups pudding over cake.
  14. Top with 1 sliced banana and 1 cup of the sliced strawberries.
  15. Cut second cake half into cubes and continue layering cake, pudding, bananas and strawberries.
  16. Top with heavy cream.
  17. Refrigerate at least 3 hours or overnight.

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