Banana Cream Cake - Kraft Recipes Top
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Banana Cream Cake

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  • CAKE: Position racks in oven to divide in thirds. Preheat to 350°F. Coat 3 (9-inch) round cake pans with a non-stick spray (SEE TIPS). Line bottoms of pans with wax paper. In a large bowl, with mixer on low speed, beat first 3 ingredients until sugar dissolves. Add the next 3 ingredients and beat on medium speed for 2 minutes. Stir in pecans, spread mix into prepared pans. Stagger pans over racks and bake for 20 minutes (28 min. in disposable pans) or until a wooden pick inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes before inverting on rack, removing paper and cooling completely.
  • GLAZE: Heat 1/3 cup of cream in a small saucepan or bowl in microwave, just until steaming hot. Remove from heat and add chocolate. Let stand for 4 minutes, stir until chocolate melts and blends with the cream. Mix reserved 1 Tbsp. of pudding and the 2 tsp. of cream. Spoon into small ziptop bag, seal bag.
  • TO ASSEMBLE: Thinly slice bananas. Put 1 cake layer on serving plate, and top with banana slices. Gently spread with half of the pudding (about 1 cup). Repeat once. Top with a third layer. Pour glaze over top center, carefully spread to the edges. Cut tip off corner of ziptop bag, Pipe parallel lines about 1/2-inch apart on glaze. Draw a toothpick through the lines, alternating directions and wiping pick between strokes!!!


*Tips, tips, and more tips* 1. Can be prepped through step 3, up to 2 days ahead. 2. Three 8 ½-inch disposable foil pans can be used for the cake pans. A bit of a challenge, but great if you’re up to it!! Just follow carefully. Enjoy

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