Banana Flips recipe

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Ingredients

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant banana pudding mix
4 eggs
1 ½ cups milk
1 ½ cups white sugar
¼ cup all-purpose flour
¾ cup butter
¾ cup shortening
¾ cup milk
1 ½ teaspoons banana extract

Nutrition Info

292.2 calories
carbohydrate: 35.3 g
cholesterol: 48.5 mg
fat: 16 g
fiber: 0.3 g
protein: 2.9 g
saturatedFat: 6.2 g
servingSize: -
sodium: 264.7 mg
sugar: 26.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9x13 inch pans.

  2. In a large bowl, stir together the cake mix and instant pudding. Beat in the eggs and 1 1/2 cup of milk. Divide the batter evenly between the two pans.

  3. Bake in preheated oven for 15 to 17 minutes, or until a wooden toothpick inserted into the cake comes out clean. While the cake is baking, make the filling.

  4. Stir together the sugar and flour. In a medium bowl, cream together the butter, shortening and sugar mixture. Beat in the milk and banana extract until smooth.

  5. When the cake is cooled, invert onto a serving tray. Spread filling over the top and cover with remaining layer of cake. Keep chilled until 1/2 hour before serving.

Recipe Yield

1 - 9x13 inch two layer cake

Recipe Note

Two moist layers banana cake with a light and fluffy banana cream in between.

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