Banana pudding cake
Follow directions on cake mix and prepare cake. Pour in a 9 x 13” pan. Bake per instructions. When golden, remove from oven & let cool for a few minutes. When slightly cooled, use the end of a wooden spoon ( the handle end) to poke holes in baked cake. Make holes big enough for the pudding to seep into and go deep enough with the spoon that you hit the bottom of the pan. Next, prepare pudding mix – combine 4 c milk and the instant pudding mix, whisk until fully combined and no lumps. Now, fill holes in cake with pudding mixture and over entire cake. Take care in getting pudding into holes. Use the spoon to help really get pudding into and over cake and spread evenly.
Refrigerate for approx. two hours or until set. Top with whip cream, crushed vanilla wafers and sliced bananas!! Serve & enjoy. Refrig any leftovers.
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Serving Size: 1 Serving (127g) | ||
Recipe Makes: 18 Servings | ||
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Calories: 264 | ||
Calories from Fat: 84 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.4g | 13 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 6.1mg | 2 % | |
Sodium 256.9mg | 9 % | |
Potassium 197.2mg | 5 % | |
Total Carbohydrate 41.6g | 12 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 40.5g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 264
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