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Banana Cream Cake
Banana Cream Cake

Banana Cream Cake

1 Hr(s) 45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
FOR CAKE:
3 large ripe bananas, mashed (1 1/3 cups)
1 cup of reduced-fat sour cream
1/2 cup packed light-brown sugar
1 box (18.25 oz.) yellow cake mix
3 large eggs
1/3 cup of oil
1 cup toasted pecans, finely chopped
FOR GLAZE:
1/3 cup plus 2 tsp. heavy whipping cream, divided
1 bar (3.5 oz.) bittersweet chocolate, broken in small pieces
FOR FILLING:
2 large ripe bananas
1 tub (22 oz.) refrigerated natural vanilla pudding (remove 1 Tbsp. to a cup and set aside)
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Let's Make It
1
CAKE: Position racks in oven to divide in thirds. Preheat to 350°F. Coat 3 (9-inch) round cake pans with a non-stick spray (SEE TIPS). Line bottoms of pans with wax paper. In a large bowl, with mixer on low speed, beat first 3 ingredients until sugar dissolves. Add the next 3 ingredients and beat on medium speed for 2 minutes. Stir in pecans, spread mix into prepared pans. Stagger pans over racks and bake for 20 minutes (28 min. in disposable pans) or until a wooden pick inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes before inverting on rack, removing paper and cooling completely.
2
GLAZE: Heat 1/3 cup of cream in a small saucepan or bowl in microwave, just until steaming hot. Remove from heat and add chocolate. Let stand for 4 minutes, stir until chocolate melts and blends with the cream. Mix reserved 1 Tbsp. of pudding and the 2 tsp. of cream. Spoon into small ziptop bag, seal bag.
3
TO ASSEMBLE: Thinly slice bananas. Put 1 cake layer on serving plate, and top with banana slices. Gently spread with half of the pudding (about 1 cup). Repeat once. Top with a third layer. Pour glaze over top center, carefully spread to the edges. Cut tip off corner of ziptop bag, Pipe parallel lines about 1/2-inch apart on glaze. Draw a toothpick through the lines, alternating directions and wiping pick between strokes!!!
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