Recipe Details
Ingredients
-
1(15.25 ounce) packageyellow cake mix
-
1(3.4 ounce) packageinstant banana pudding mix
-
2 ¼cupsmilk, divided
-
4largeeggs
-
¾cupbutter
-
¾cupshortening
-
1 ½cupswhite sugar
-
¼cupall-purpose flour
-
1 ½teaspoonsbanana extract
Cooking Directions
-
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9×13-inch pans.
-
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.
-
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.
-
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.
-
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.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved