Double-Banana Pudding Cake

95 16 servings, 2/3 cup (150 mL) each
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16 servings, 2/3 cup (150 mL) each

What You Need

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Make It

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  • Heat oven to 350ºF.
  • Prepare cake batter as directed on package; stir in 1/2 cup bananas and nuts. Pour into 13x9-inch baking dish sprayed with cooking spray.
  • Beat pudding mixes, milk and water in medium bowl with whisk 2 min.; stir in remaining bananas. Pour over batter in dish; place on baking sheet.
  • Bake 55 min. to 1 hour or until toothpick inserted in centre comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with sugar. Serve warm.

Selecting and Storing Bananas

Look for bananas that are firm and free of bruises. The number of brown spots on the peel indicates the ripeness - the browner the banana, the riper it is. Store bananas at room temperature. Very ripe bananas can be stored for a few days in the refrigerator. While the peel will darken upon refrigeration, the flesh will not be affected.

How to Store

Refrigerate any leftovers.


  • 16 servings, 2/3 cup (150 mL) each

Nutritional Information

Serving Size 16 servings, 2/3 cup (150 mL) each
Calories 290
% Daily Value
Total fat 11g
Saturated fat 2.5g
Cholesterol 35mg
Sodium 400mg
Carbohydrate 44g
Dietary fibre 1g
Sugars 28g
Protein 4g
Vitamin A 4 %DV
Vitamin C 10 %DV
Calcium 4 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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