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Banana Cream Cake


Banana Cream Cake

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Rate this recipe 4.2/5 (5 Votes)


  • 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



Step 1

Preheat oven to 350°F (177°C). Grease a 13 x 9-inch baking pan with Pan Release or baking spray with flour.

In a large mixing bowl, blend cake mix, eggs, water, oil, bananas and banana cream pudding on 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 prepared baking pan. Tap pan on the countertop to release large air bubbles.

Bake for 35 to 40 minutes 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 to 10 minutes, remove the cake from the pan and place on a wire cooling rack until cake is room temperature.

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