Swirled Banana Pudding Cake
Oh, June is such a lovely month, just right for a come back! Let’s celebrate together with a Swirled Banana Pudding Cake. Each day is so full of beauty and life, and I love to write about it and share. My husband and I recently completed a mission and I wanted to have a “launch party.” Welcome to Cheery Kitchen where I have big plans for us!
Swirled Banana Pudding Cake
Swirled Banana Pudding Cake is well suited as a brunch cake sprinkled with powdered sugar, for those who like their breakfast in bed, or a top a cake platter, all a-glaze, starring as the centerpiece if your family likes to gather round the table.
My mom used to make a mean banana pudding, creamy, cold, with those yummy, crunchy, vanilla wafers top and bottom. When we lived in NYC there was a neighborhood bakery that sold out of it everyday. I decided I wanted to bake a cake that has all the goodness of pudding, but had a little more panache, worthy of a soirée.
Swirled Banana Pudding Cake is a snap to make. Mix the batter together, fold in bananas and set aside. Crunch up vanilla wafers, not too small, add toasted pecans, and brown sugar. Combine well and set aside. Grease and flour a bundt pan and layer about 2 cups of batter in it. Sprinkle 1/3 of the cookie crumb mixture on top of batter. Repeat two more times. Bake as directed. Cool on a wire rack for 10 minutes before turning out to cool completely. For more of a coffee-cake, sprinkle with powdered sugar, or to fancy it up, add vanilla glaze, either way it’s delicious.
Serve Swirled Banana Pudding Cake with fresh whipped cream or ice cream with a smattering of fresh bananas. It’s great paired with a breakfast casserole with brunch or dessert after dinner.
- 1 yellow cake mix
- 1 cup sour cream
- ½ cup oil
- 1 large instant banana pudding
- 4 eggs
- 2 chopped ripe bananas
- ½ cup chopped toasted pecans
- 4 Tablespoons brown sugar
- 1 cup vanilla wafer crumbs
- 1-1/3 cups powdered sugar
- 2 Tablespoons milk
- 1 Tablespoon corn syrup
- 1 teaspoon vanilla extract
- Mix together cake mix, sour cream, pudding mix, and eggs.
- Beat for 7 minutes.
- Fold chopped banana pieces into the batter. Set batter ahead.
- Combine pecans, brown sugar and vanilla wafer crumbs together.
- Alternate layers, first about 2 cups of cake batter, then ⅓ of crumb topping in a well greased and floured bundt cake pan. Repeat again until all the batter and crumb topping are used.
- Bake at 350 for 45 to 50 minutes, or until a toothpick comes out dry.
- Cool cake in pan for 10 minutes on a wire rack. Then carefully turn out and finish cooling.
- Sprinkle with powdered sugar or drizzle with a vanilla glaze.
- Whisk together powdered sugar, milk, corn syrup, and vanilla until it's smooth and glossy.
- Drizzle over top of cake and allow it to run down the sides of the cake.
Now just think for a moment, how delighted your special someone would be if you baked a Swirled Banana Pudding Cake and placed it on a beautiful footed cake platter just to say, “I Love You!”
What is your favorite kind of cake to bake? I’d love to hear. Thanks for coming back to see me and happy baking all. Thanks for your visit here. Please follow us on social media and pin and join in on Pinterest!