Recipe Details
Ingredients
-
1(15.25 ounce) packageyellow cake mix
-
1(3.4 ounce) packageinstant banana pudding mix
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2 ¼cupsmilk, divided
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4largeeggs
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¾cupbutter
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¾cupshortening
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1 ½cupswhite sugar
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¼cupall-purpose flour
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1 ½teaspoonsbanana extract
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9×13-inch pans.
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Stir cake mix and pudding mix together in a bowl. Beat in 1 1/2 cups of milk and eggs until smooth. Divide batter evenly between the prepared pans.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes. Remove from the oven and cool on a wire rack, about 30 minutes.
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Cream butter and shortening in a large bowl with an electric mixer until combined. Gradually mix in sugar and flour. Beat in remaining 3/4 cup milk and banana extract until smooth.
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Invert one cake onto a rectangular serving platter. Spread filling over top and cover with remaining cake layer. Serve immediately or keep chilled until 1/2 hour before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe24 | |
| Calories292 | |
| % Daily Value * | |
| Total Fat 16g |
21% |
| Saturated Fat 6g |
31% |
| Cholesterol 49mg |
16% |
| Sodium 265mg |
12% |
| Total Carbohydrate 35g |
13% |
| Dietary Fiber 0g |
1% |
| Total Sugars 26g |
|
| Protein 3g |
|
| Vitamin C 0mg |
1% |
| Calcium 63mg |
5% |
| Iron 1mg |
3% |
| Potassium 67mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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