Banana Creamangel Cake

"This is a refrigerated cake--all my favorite cakes are. I got this recipe out of an old recipe box at a yard sale, along with some old Watts apple bowls. If you like bananas, you will like this cake."
 
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photo by Roxygirl in Colorado photo by Roxygirl in Colorado
photo by Roxygirl in Colorado
photo by Roxygirl in Colorado photo by Roxygirl in Colorado
Ready In:
1hr 15mins
Ingredients:
8
Serves:
10
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ingredients

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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

  1. 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
     
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