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“This recipe tastes like strawberry shortcake blended with banana pudding. Recipe is from Family Circle. This dessert must chill for at least 3 hours or overnight, which is not included in the prep time.”
1hr 25mins

Ingredients Nutrition


  1. Heat oven to 350 degrees; line a 13x9x2-inch baking pan with nonstick foil; set aside.
  2. For cake, in blender, combine 1 1/3 cups water, the bananas, egg whites and oil.
  3. Blend until smooth, about 1 minutes.
  4. Place cake mix in large bowl and add mixture from blender.
  5. With an electric mixer, beat on low speed for 30 seconds, then increase speed to high and beat 2 minutes.
  6. Pour into prepared pan and bake at 350 degrees for 33-35 minutes.
  7. Cook cake in pan on a wire rack for 15 minutes, then, using foil, lift cake from pan and cool completely.
  8. For filling and fruit, meanwhile, cook pudding mix with milk for 15-20 minutes over medium heat, until thickened and bubbly.
  9. Transfer to a bowl and refrigerate 30 minutes.
  10. Trim edges from cooled cake.
  11. Cut in half, then cut one half into cubes (about 20).
  12. Place in a trifle dish or bowl and press slightly to compress.
  13. Spoon 2 cups pudding over cake.
  14. Top with 1 sliced banana and 1 cup of the sliced strawberries.
  15. Cut second cake half into cubes and continue layering cake, pudding, bananas and strawberries.
  16. Top with heavy cream.
  17. Refrigerate at least 3 hours or overnight.

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