Cinnamon Banana Cream Cake recipe

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Ingredients

1 (18.25 ounce) package vanilla cake mix
1 cup water
3 eggs
⅓ cup oil
3 very ripe bananas, mashed
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 cup milk
1 (3.5 ounce) package instant banana cream pudding mix
1 (8 ounce) container low-fat frozen whipped topping (such as Cool Whip® Lite), thawed

Nutrition Info

350.7 calories
carbohydrate: 56 g
cholesterol: 48.1 mg
fat: 13.4 g
fiber: 1 g
protein: 4.6 g
saturatedFat: 4.7 g
servingSize: -
sodium: 534.8 mg
sugar: 13 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.

  2. Beat cake mix, water, eggs, and oil together in a bowl using a electric mixer until batter is smooth and well mixed, about 2 minutes. Mix bananas, cinnamon, and baking soda together in a separate bowl, stir into batter. Pour batter into the prepared baking dish.

  3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. Cool cake completely.

  4. Beat milk and pudding mix together in a bowl until smooth, fold in whipped topping until frosting is smooth. Spread frosting onto cooled cake.

Recipe Yield

12 servings

Recipe Note

This is a very moist banana cake with a hint of cinnamon. You family and guests will love this simple and sophisticated dessert! Dust the cake with cinnamon for decoration.

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