Hawaiian Banana Cake(The Cake That Sara Baked.) Recipe

Name: Hawaiian Banana Cake(The Cake That Sara Baked.)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 yellow cake mix; 1 (20 oz.) can crushed pineapple; 2 c. sugar; 1 (8 oz.) cream cheese; 1 small pkg. instant vanilla pudding mix; 4 to 5 bananas; 1/2 c. chopped pecans; 1 c. coconut; 1 large tub Cool Whip (optional); 1 c. maraschino cherries (optional)

Servings: persons

1 yellow cake mix
1 (20 oz.) can crushed pineapple
2 c. sugar
1 (8 oz.) cream cheese
1 small pkg. instant vanilla pudding mix
4 to 5 bananas
1/2 c. chopped pecans
1 c. coconut
1 large tub Cool Whip (optional)
1 c. maraschino cherries (optional)

1
Set cream cheese aside to soften.
2
Mix cake as directed on package using milk instead of water.
3
Bake in oblong pan at 350u00b0 until done.
4
Remove from oven and punch pencil-size holes in the top (I use the end of a spatula).
5
Mix sugar and pineapple (with juice) and bring to a boil.
6
Then slowly pour over the cake.
7
Let set a few minutes.
8
Mix pudding as directed on the box.
9
Mix cream cheese with pudding using a mixer.
10
Spread over cake and cool in refrigerator (I let it set overnight).

902

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 yellow cake mix, 1 (20 oz.) can crushed pineapple, 2 c. sugar, 1 (8 oz.) cream cheese, and more.

Yes, Hawaiian Banana Cake(The Cake That Sara Baked.) 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.

Hawaiian Banana Cake(The Cake That Sara Baked.)

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