Banana Pudding Cake - Southern Banana Pudding Cake Recipe Using A Box Cake Mix - Bake With Me 🍰🍌 скачать в хорошем качестве

Banana Pudding Cake - Southern Banana Pudding Cake Recipe Using A Box Cake Mix - Bake With Me 🍰🍌

Hello my Friends, welcome to my Southern Kitchen! Are y’all a fan of Banana Pudding? I’ve got a fantastic recipe that y’all will love and enjoy, Banana Pudding Cake! Moist, decedent, full of flavor, and the best part? We are using a Cake Mix but doctored up and tastes like we made it from scratch and frost with Whipped Cream Frosting! It will be a hit at the BBQ Cookouts, the Holidays, or anytime! Ellen’s Banana Pudding recipe:    • Old Fashioned Banana Pudding - How To Make...   Cake 1 (15.25-ounce) package banana or yellow cake mix 1 cup all-purpose or cake flour, spooned and leveled 1 cup white sugar 1/4 teaspoon table salt (if using unsalted water) 1 cup whole milk, room temperature 1/2 cup (1 stick, 8 tablespoons) salted or unsalted butter, melted and cooled 4 extra-large eggs, room temperature 1/2 cup full-fat sour cream, room temperature 1 teaspoon pure vanilla extract 1 teaspoon pure banana extract Whipped Cream Frosting 2 cups (1 pint) cold heavy whipping cream 1 (8-ounce) block full-fat cream cheese, softened 1 cup powdered sugar, sifted or whisked 1 teaspoon pure vanilla extract Homemade Pudding 2 cups (1 pint) half and half (half milk, half heavy cream) 2/3 cup white sugar 3 tablespoons all-purpose flour 1/4 teaspoon table salt 3 extra-large egg yolks 2 tablespoons unsalted butter 1 teaspoon pure vanilla extract 1 teaspoon pure banana extract To Assemble 2 ripe yellow bananas, sliced in medium rounds 1 cup crushed vanilla wafer cookies, plus some for the sides Whole vanilla wafer cookies Pudding: In a large pot or medium saucepan over medium-low heat, add in the half and half, sugar, flour, and salt; whisk together until well combined and warm it through (do not boil). Add in a laddle of the warm half and half mixture and pour it into the egg yolks and whisk until well incorporated and heated through. Pour the warm egg mixture into the half and half mixture and whisk until well blended. Cook until the pudding thickens. Remove the pudding from the heat, then add and whisk in the butter, vanilla extract, and banana extract until smooth. Pour the pudding into a bowl and cover the top with plastic wrap to prevent skin from foaming. Place the pudding in the refrigerator and chill for about 2 hours. Preheat the oven to 350 degrees. For the Cake: Spray 2 (9-inch) round cake pans with baking spray and flour (Baker’s Joy or PAM Baking) or grease the pans with butter and flour; set aside. In a medium bowl, add cake mix, flour, sugar, and salt (if using); whisk or sift together until well incorporated. Set aside. In a stand mixer with paddle attachment or a large bowl using an electric hand mixer, add in the milk, melted butter, eggs, sour cream, vanilla extract, and banana extract; mix on medium speed until well blended. Slowly add in the cake mix mixture into the milk mixture a little at a time and continue mixing on medium speed until everything is well combined (be careful not to over mix). Pour the cake batter evenly into the prepared pans, shake and bang the pans to get rid of the air bubbles. Bake according to the instructions on the box about 28 to 34 minutes or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven then place them on a cooling rack and let them sit in the pan for about 15 minutes. After 15 minutes, remove the cakes from the pan and let them cool completely. Once the cakes are cooled, add one cake layer onto a cake stand; frost the top with the pudding, then add on the banana slices and top it with the crushed vanilla wafer cookies. Then add the second cake layer, frost the top with the pudding (you can also poke holes in the cake so the pudding and soak in there) then frost the sides and top with the whipped cream frosting. Garnish with the crush vanilla wafer cookies on the sides then add on some vanilla wafer cookies and slices bananas on top and just a sprinkling of the crushed vanilla wafer cookies. Place the cake in the refrigerator for 1 hour to chill and firm up. Cut them into desired slices, serve and enjoy! Note: Keep in the fridge until ready to serve. Whipped Cream Frosting: In a large chilled bowl using a hand mixer with chilled beaters or stand mixer with chilled bowl and chilled whip attachment, add in the powdered sugar, cream cheese, vanilla extract, and heavy whipping cream; whip on low speed for 1 minute then reduce to high speed until well combined and reaches stiffed peaks. Previous Video - No Churn Vanilla Ice Cream:    • Homemade Vanilla Ice Cream - No Churn Ice ...   #ellenshomemadedelights #bananapudding #bananapuddingcake #cake #cakemixhacks #bananapuddingcakerecipe #food #baking #semihomemade #cakes #cakerecipe #cakerecipes #southern For Business Inquiries and to send a picture of your beautiful creations, please send me an email: ellenshomemadedelights@gmail.com Follow me on Social Media -Facebook: www.facebook.com/ellendelights -Instagram: www.instagram.com/ellendelights