Ingredients for Banana Creamangel Cake
- 1 (14 ounce) package angel food cake mix
- 4 ripe bananas, diced
- 1 3/4 cups milk
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 banana, sliced (for garnish, optional)
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How to Make Banana Creamangel Cake
- Prepare an angel food cake according to package directions. Let cool completely.
- In a medium saucepan, whisk together 1 3/4 cups milk and 1 package (3.4 oz) instant vanilla pudding mix until smooth. Cook according to pudding package directions.
- Allow pudding to cool to room temperature.
- Place the cooled angel food cake wider side down on a serving plate.
- Carefully slice a 1-inch layer from the top and set aside.
- Using a sharp knife, cut a 1-inch wide ring around the outer edge of the cake, stopping 1 inch from the bottom.
- Cut another 1-inch wide ring inside the first ring, again stopping 1 inch from the bottom.
- Gently remove the cake between the cuts, being careful not to make the cutout too large.
- Tear the removed cake into small pieces.
- Gently fold the cake pieces into the cooled vanilla pudding.
- Add 2 cups diced ripe bananas to the pudding mixture and fold gently to combine.
- Pour the pudding mixture into the cake shell.
- Replace the 1-inch layer of cake on top.
- In a large bowl, whip 1 cup heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
- Spread the whipped cream evenly over the top and sides of the cake.
- Garnish with banana slices, if desired.
- Refrigerate for at least 2 hours before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
143g
Fat
32g
Carbs
21g
