Cinnamon Banana Cream Cake
Published on April 3, 2019
1 hrs 50 minsJump to Nutrition Facts
1 (18.25 ounce) package vanilla cake mix
1 cup water
⅓ cup oil
3 very ripe bananas, mashed
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 cup milk
1 (3.5 ounce) package instant banana cream pudding mix
1 (8 oz.) container thawed low-fat frozen whipped topping (such as Cool Whip® Lite)
- Preheat oven to 350 degrees F (175 degrees C). Grease a 13×9-inch baking dish.
- Beat cake mix, water, eggs, and oil together in a bowl using a electric mixer until batter is smooth and well mixed, about 2 minutes. Mix bananas, cinnamon, and baking soda together in a separate bowl; stir into batter. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. Cool cake completely.
- Beat milk and pudding mix together in a bowl until smooth; fold in whipped topping until frosting is smooth. Spread frosting onto cooled cake.
Nutrition Facts (per serving)
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