Strawberry Banana Pudding Cake
The Strawberry Banana Pudding Cake is a delicious dessert with a light and fruity flavor. It mixes banana pudding's richness with the freshness of strawberries, making it perfect for spring or summer.
Equipment
- Oven to bake the cake
- 9×13 inch baking pan greased with nonstick spray for baking the cake.
- Large mixing bowls for mixing the cake batter and pudding.
- Whisk to combine ingredients and whisk the pudding mix.
- Measuring Cups and Spoons for accurate measurement of ingredients.
- Electric Mixer or Hand Whisk to mix the cake batter until smooth.
- Chopstick or Skewer for poking holes in the cake.
- Spatula for spreading the pudding over the cake.
Ingredients
- 1 box strawberry cake mix
- 4 eggs
- 1 stick butter melted
- 1 cup milk
- 2 packs banana pudding mix
- 4 cups milk
- 1 jar cream cheese frosting
- 4 bananas
- 1 pint strawberries
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with nonstick spray.
- In a large bowl, mix together 1 box of strawberry cake mix, 1 cup of milk, 1 stick of melted butter, 4 eggs, and 1 teaspoon of vanilla extract until the mixture is smooth.
- Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10 minutes, then use a chopstick to poke holes all over the cake.
- In another large bowl, whisk together the remaining 4 cups of milk, 1 teaspoons of vanilla extract, and 2 packages of banana pudding mix until the mixture thickens, about 1-2 minutes.
- Pour the pudding over the cake, spreading it evenly. Cover the cake and refrigerate for 1 hour, or until the pudding sets.
- Spoon frosting over the chilled cake and swirl it into a light pink, creamy topping, about 2 minutes.
- Before serving, decorate the cake with sliced bananas and strawberries. Add the bananas just before serving to prevent them from browning.
- Store any leftover cake covered in the fridge for up to 3 days.