Banana Cream Cake
2 layer 9" cake or 13" x 9" sheet cake, each layer 2" high
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
1 cup chopped walnuts
Preheat oven to 325°F. Grease pan(s) using Pan Release.
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. Add chopped walnuts to batter. Stir until thoroughly blended.
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). Within 5 - 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature. See chart for baking times.
Use with Banana Cream Filling.
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