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 caloriescarbohydrate: 56 gcholesterol: 48.1 mgfat: 13.4 gfiber: 1 gprotein: 4.6 gsaturatedFat: 4.7 gservingSize: -sodium: 534.8 mgsugar: 13 gtransFat: : -unsaturatedFat: : -
Directions Cinnamon Banana Cream Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
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.
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.
Beat milk and pudding mix together in a bowl until smooth, fold in whipped topping until frosting is smooth. Spread frosting onto cooled cake.