Banana Creamangel Cake Recipe

Ingredients for Banana Creamangel Cake

• Angel Food Cake Mix
• 2 cups diced ripe bananas
• Milk
• Vanilla Pudding Mix
• Whipping Cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• Banana

How to Make Banana Creamangel Cake

1. Prepare an angel food cake according to package directions. Let cool completely.
2. 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.
3. Allow pudding to cool to room temperature.
4. Place the cooled angel food cake wider side down on a serving plate.
5. Carefully slice a 1-inch layer from the top and set aside.
6. Using a sharp knife, cut a 1-inch wide ring around the outer edge of the cake, stopping 1 inch from the bottom.
7. Cut another 1-inch wide ring inside the first ring, again stopping 1 inch from the bottom.
8. Gently remove the cake between the cuts, being careful not to make the cutout too large.
9. Tear the removed cake into small pieces.
10. Gently fold the cake pieces into the cooled vanilla pudding.
11. Add 2 cups diced ripe bananas to the pudding mixture and fold gently to combine.
12. Pour the pudding mixture into the cake shell.
13. Replace the 1-inch layer of cake on top.
14. In a large bowl, whip 1 cup heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
15. Spread the whipped cream evenly over the top and sides of the cake.
16. Garnish with banana slices, if desired.
17. Refrigerate for at least 2 hours before serving to allow flavors to meld.