Banana Pudding Snacking Cake
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 380
- Total Fat
- 23
- Saturated Fat
- 9
- Carbohydrates
- 38
- Dietary Fiber
- 1
- Sugar
- 25
- Protein
- 5
- Cholesterol
- 84
- Sodium
- 230
- Total: 1 hr 30 min (includes cooling)
- Active: 25 min
Ingredients
Nonstick cooking spray
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 1/4 teaspoons kosher salt
One 3.4-ounce box banana cream instant pudding mix
8 tablespoons (1 stick) butter, at room temperature
1 cup sugar
1/4 cup vegetable oil
3 large eggs, at room temperature
2 teaspoons vanilla paste or pure vanilla extract
1/2 cup milk
1/2 cup heavy cream
2 ounces cream cheese, at room temperature
1/2 cup chopped walnuts
Directions
- 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.