Banana Cream Cake

Category: Dessert, Cake

Banana Cream Cake

Ingredients
1 box yellow cake mix
4 large eggs
1/2 cup water
2 small ripe bananas, mashed
1/3 cup vegetable oil
1 small package banana cream instant pudding

Directions
Preheat oven to 325°F. Grease pan(s).
In a large mixing bowl, blend cake mix, eggs, water, oil, bananas and banana cream pudding at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes.
Pour the batter immediately into the greased pans. Tap pan on the countertop to release large air bubbles.
Bake until done (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean).(Try 25 minutes to start, then check often).
Within 5 - 10 minutes, remove the cake from the pan and place on a cooling rack until cake is room temperature.


Banana Cream Filling

Ingredients
1 cup milk
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1/8 teaspoon salt
1 tablespoon cinnamon
1 small package banana cream instant pudding
2 egg yolks, slightly beaten
1 large banana, mashed
2 tablespoons lemon juice


Directions
In a pan, heat milk until very hot but not boiling. In a bowl, mix the sugar, flour, salt , cinnamon, and pudding mix together. Stir in the hot milk, and beat until well blended. Pour back into the pan and continue stirring vigorously over low heat for 4-5 minutes, until very thick and smooth. Add egg yolks and cook for a few more minutes. Cool. Beat mashed bananas until smooth, add lemon juice and stir into the cooled filling.

Putting it together
I made 3 layers in 9" round pan. After cooling, I alternated cake with filling between the three layers. I used Betty Crocker Whipped Cream Whipped Frosting to frost the top and sides. The finishing touch was a dusting of cinnamon.

My family loved it. It was like eating a dense, moist banana bread crossed with a banana cream pie. Delish!