Banana Creamangel Cake
photo by Roxygirl in Colorado
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
10
ingredients
directions
- Mix, bake, and cool cake as directed on the label.
- Cook vanilla pudding with the 1 3/4 cups of milk. Cool to room temperature.
- Place cake wider side down on a serving plate.
- Slice a 1-inch layer from the top and set aside.
- Cut around cake 1 inch from the outer edge to 1 inch from bottom.
- Then cut around cake 1 inch from inner edge to 1 inch from bottom. Do not make cutout too large.
- Gently remove the cake between the cuts; tear it into small pieces and fold them into the pudding.
- Fold in diced bananas; pour into cake shell.
- Replace top of cake.
- Whip cream until stiff; fold in the sugar and vanilla. Spread over the sides and top of cake.
- Put banana slices on top of cake if you desire.
- Store the cake in the refrigerator.
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Reviews
-
This was our Easter dessert and it was perfect. It was fun to make, too. I made it the night before and my bananas turned out fine. I used the 1 3/4 cup whole milk (but the box said 2 cups) and it made a nice rich filling. My cream turned out to be a bit sour (don't put it in the door of fridge) so I used Cool Whip and it turned out great. The whole family enjoyed, even my daughter who doesn't like bananas. Thanks so much Rose for posting this homespun classic dessert. Roxygirl