There is a recipe called Banana Pudding Cake and I copied the recipe but not the directions (from the library, I don't own it) and was just wondering do I make the pudding as is then blend in the rest, does anyone know?

I am looking in my Book atm and not finding a recipe in the index that referenced Banana filling, do you remember if it was with a specific cake?

Thanks Leily. It is titled Banana Pudding Cake. I'm not sure which book it is from, I am reading on here that there are three? I think this is the original. I think the photo was a small square of cake with some kind of white icing. The pudding/filling was with instant vanilla pudding and sliced bananas.... ?

ok, nm I just re-read your post. Here are the directions

1. place a rack in the center of the oven and preheat the oven to 350. Lightly mist a 13x9 inch baking pan with vegetable oil spray. Set the pan aside.

2. Place the cake mix, butter, milk, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to the medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan smoothing it out with the rubber spatula. Place the pan in the oven.

3. Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 30-33 minutes. Remove the pan from the oven and place it on a wire rack to cool.

4. Meanwhile, prepare the pudding. Place the pudding mix and milk in a medium saucepan. Fold in the butter and vanilla. Cook over low heat, stirring, until the butter melts, 3-4 minutes. Remove the pan from the heat and let it cool for about 5 minutes. Fold in the banana slices.

5. Prepare the sweetened cream, if desired.

6. To assemble the cake, sppon the pudding and banana mixture on top of the cooled cake, spreading the mixture out to all edges of the cake with the rubber spatula. Cover the pudding with the sweetened cream or whipped topping, spreading it out to the edges of the cake with the rubber spatula. Scatter the crushed vanilla wafer cookies over the top. Serve room temperature.

Note: Store this cake, covered loosely in waxed paper, in the refrigerator for up to 3 days.


Hope this helps Enjoy.
This one sounds good I may have to try it this weekend.

Leily

Thank you Leily soooo much!!

Glad I could help

Leily