We turned a classic vanilla cake into a banana-flavored dream with the simple addition of banana pudding mix. The pudding mix does more than just add flavor. The cornstarch and sugar in it make the cake moist and tender. Plus, the mix sweetens the frosting without requiring any additional sugar and keeps it particularly light and fluffy. The result is a truly delicious snacking cake with a uniquely pudding-like frosting that’s a cinch to make.
Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray an 8-by-8-inch pan with cooking spray. Line the pan with parchment paper, leaving a 2-inch overhang. Spray the pan again.
Whisk together the flour, baking powder, 1 teaspoon salt and all but 3 tablespoons of the pudding mix in a medium bowl and set aside. Reserve the 3 tablespoons of pudding mix for the frosting.
Beat 4 tablespoons of the butter, the sugar and oil together in the bowl of an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time. Beat in 1 1/2 teaspoons of the vanilla until combined.
On medium-low speed, add the flour mixture to the butter mixture in three 3 additions alternating with additions of milk, beginning and ending with the flour mixture. Mix just until smooth. Pour the batter into the prepared pan.
Bake the cake in the middle of the oven until golden on top and the center springs back when touched, 35 to 40 minutes. Let the cake cool in the pan for 10 minutes, then turn it out onto a cooling rack to cool completely.
Meanwhile, to make the frosting, beat the heavy cream and the reserved pudding mix together with an electric mixer on medium-high speed until thickened, 15 to 30 seconds. Add the cream cheese, remaining 4 tablespoons butter, remaining 1/2 teaspoon vanilla and remaining 1/4 teaspoon salt and beat on high until light and fluffy, about 3 minutes.
Using a spatula, spread the frosting all over the top of the cooled cake. Sprinkle with walnuts. Cut into 12 slices to serve.
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