Banana Creamangel Cake – a delicious recipe with hines deluxe angel, bananas, milk, vanilla pudding mix, whipping cream, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix, bake, and cool cake as directed on the label.
2
Cook vanilla pudding with the 1 3/4 cups of milk.
3
Cool to room temperature.
4
Place cake wider side down on a serving plate.
5
Slice a 1-inch layer from the top and set aside.
6
Cut around cake 1 inch from the outer edge to 1 inch from bottom.
7
Then cut around cake 1 inch from inner edge to 1 inch from bottom.
8
Do not make cutout too large.
9
Gently remove the cake between the cuts; tear it into small pieces and fold them into the pudding.
10
Fold in diced bananas; pour into cake shell.
11
Replace top of cake.
12
Whip cream until stiff; fold in the sugar and vanilla.
13
Spread over the sides and top of cake.
14
Put banana slices on top of cake if you desire.
15
Store the cake in the refrigerator.
1241
kcal
Calories
111
g
Fat
34
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (18 ounce) boxduncan hines deluxe angel food cake mix, 2 medium bananas, 1 ¾ cups milk, 1 (3 1/2 ounce) vanilla pudding mix, and more.
Yes, Banana Creamangel Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
