BANANA PUDDING LUSH 'CAKE'
Turn your favorite Southern dessert into a delectable 'cake' with this recipe for Banana Pudding Lush 'Cake.' Vanilla wafers, cream cheese, butter, sugar, pudding and more join forces for a lush-ious treat. Hint: use a 10-ounce jar of maraschino cherries for this Banana Pudding Lush 'Cake.'
Provided by My Food and Family
Categories Recipes
Time 4h20m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Reserve 1/4 cup wafer crumbs for later use.
- Combine remaining wafer crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
- Whisk cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1 cup COOL WHIP; spread over crust. Top with bananas.
- Beat pudding mixes and remaining milk with whisk 2 min.; pour over bananas. Let stand 5 min. or until pudding is thickened. Cover with remaining COOL WHIP.
- Refrigerate 4 hrs.
- Sprinkle dessert with reserved wafer crumbs, then top with cherries just before serving.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.6236 g, Sugar 0 g, Protein 2 g
BANANA PUDDING CAKE
I love to make cakes, and my family loves banana pudding. One day while brainstorming in the kitchen, I came up with this banana pudding cake recipe to combine the two. My family and friends can't get enough of it! If you are pressed for time, you may substitute whipped topping for the homemade sweetened whipped cream. -Tiffany Barbee, Rocky Mount, North Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Combine the first 5 ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in mashed banana. Spread 1/2 cup batter into each prepared pan. Arrange 2 cups vanilla wafers on batter (1 cup per pan), flat side up. Gently spread remaining batter over wafers. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing from pans to wire racks to cool completely., Whisk milk and pudding mix 2 minutes. Let stand until soft-set, 2 minutes. Meanwhile, in a chilled large bowl and using chilled beaters, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. , Place one cake layer on a serving plate. Spread with pudding mixture. Top with second cake layer. Spread sweetened whipped cream over top and sides of cake. Crush 1 cup vanilla wafers and press onto sides of cake. Garnish with remaining whole vanilla wafers and, if desired, sliced bananas. Store in the refrigerator.
Nutrition Facts : Calories 417 calories, Fat 21g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 395mg sodium, Carbohydrate 52g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
BANANA CREAM PIE LUSH
This lush is bananas! Sugar cookie crust gets topped with a sweet vanilla creamy layer, sliced bananas, pudding and whipped topping for an irresistible take on banana cream pie.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h40m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, about 30 minutes. Set aside 4 cookies for garnish.
- In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter and 1/2 teaspoon of the vanilla until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
- In large bowl, beat cream cheese, powdered sugar and remaining 1 teaspoon vanilla with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust. Place 2 1/2 cups banana slices in single layer over cream cheese mixture.
- In another medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Drop by spoonfuls over banana layer; spread evenly over top. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
- When ready to serve, crush remaining 4 cookies. Sprinkle pie with crushed cookies, and top with 1 cup banana slices. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.
Nutrition Facts : Calories 280, Carbohydrate 35 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 22 g, TransFat 0 g
BANANA PUDDING CAKE
Provided by Trisha Yearwood
Categories dessert
Time 3h25m
Yield 12 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick cooking spray and lightly dust with flour. Set aside.
- In a small bowl, mash the bananas and then stir in the lemon juice. Set aside. Using an electric mixer, cream the butter and granulated sugar until fluffy, about 5 minutes. Add the eggs, one at a time, beating after each addition. Add the vanilla wafers in 3 additions and the buttermilk in 2 additions, beginning and ending with the wafers. Beat until combined, then add the mashed bananas and vanilla and beat until fully incorporated.
- Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before turning out onto racks to cool completely.
- For the filling: Separate the yolk from the white of 1 of the eggs. Discard the white. In a saucepan, whisk together the granulated sugar, flour, cornstarch and salt until completely combined. Stir in the egg yolk and remaining whole egg, and then stir in the milk. Cook uncovered over medium heat, stirring often, until the pudding thickens, 5 to 7 minutes. Remove from the heat and stir in the vanilla. Cover the pudding with plastic wrap, laying the wrap directly on the surface so a skin doesn't form. Chill in the fridge until completely cooled, about 30 minutes.
- Spread the pudding between the cake layers. Chill the cake until the pudding filling is set, 30 minutes to 1 hour. Sprinkle the top of the cake with confectioners' sugar just before serving.
BANANA PUDDING POKE CAKE
A moist, yummy cake that tastes just like banana pudding! Add some sliced bananas, dipped in lemon juice to prevent browning, layered on top of the whipped topping. Great for potlucks.
Provided by Madicakes
Categories Desserts Cakes Poke Cake Recipes
Time 45m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
- Whisk cake mix, water, vegetable oil, and eggs together in a bowl until smooth; pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes.
- Whisk cold milk and pudding mix together in a bowl until pudding is soft and thickened, about 2 minutes.
- Poke holes into the cake using the handle of a clean wooden spoon. Pour pudding over cake, spreading evenly. Spread whipped topping over pudding layer and sprinkle vanilla wafers over whipped topping.
Nutrition Facts : Calories 371.2 calories, Carbohydrate 49.3 g, Cholesterol 38 mg, Fat 17.9 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 5.9 g, Sodium 459.9 mg, Sugar 28.1 g
EASY BANANA PUDDING CAKE
My family always thinks this cake takes way more time and energy to fix then it actually does. Who am I to correct them?! Top with sliced bananas and keep refrigerated.
Provided by pholsch
Categories Desserts Cakes Poke Cake Recipes
Time 2h55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Mix cake mix, water, eggs, and oil in a bowl until just moistened; pour cake batter into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 34 to 38 minutes. Cool in the baking dish for 2 to 3 minutes. Poke several holes into the cake using the handle of a wooden spoon. Be sure to poke all the way through to the bottom of the cake.
- Stir milk and pudding mix together in another bowl until smooth. Let pudding rest until it begins to thicken slightly, but is not fully set, about 2 minutes. Pour pudding over cake and spread evenly, making sure to fill each hole completely. Chill cake in the refrigerator until cake is cooled and pudding is set, about 2 hours.
- Spread whipped topping over cake and sprinkle with crushed vanilla wafers just before serving.
Nutrition Facts : Calories 434.4 calories, Carbohydrate 58.6 g, Cholesterol 53.7 mg, Fat 19.9 g, Fiber 0.6 g, Protein 6.5 g, SaturatedFat 7.6 g, Sodium 568.1 mg, Sugar 36.3 g
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