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Banana Pudding Icebox Cake
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Brief Description
White cake mix baked with bananas, topped with banana custard and refrigerated; finished off with whipped cream and sliced bananas.
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Main Ingredient
white cake mix
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Category: Desserts
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 35 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mircalstarz
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Posted On: Apr 08, 2017
Number of Servings:
Ingredients:
- 1 boxes - 15.25 oz. white cake mix such as Pillsbury
- 1/2 cups - mashed banana
- 1 cups - sugar
- 1/2 cups - all-purpose flour
- 1/8 teaspoons - salt
- 4 cups - whole milk
- 8 - large egg yolks
- 1 teaspoons - vanilla extract
- 4 - medium bananas sliced
- 5 cups - sweetened whipped cream
- 1/2 cups - crushed vanilla wafers
- 1/2 cups - toasted pecans chopped
Directions:
1. Preheat oven to 350 degrees F. Spray a 13-x-9-inch baking pan with nonstick baking spray with flour.
2. Prepare cake mix according to package directions for whole egg recipe. Add mashed banana; beat at medium speed with an electric mixer until combined. Pour batter into prepared pan, smoothing top with an offset spatula.
3. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool 5 minutes. Using the handle of a wooden spoon, poke holes in warm cake.
4. In a medium saucepan, combine sugar, flour and salt; whisk in milk. Bring to a simmer over medium heat, stirring constantly. Remove from heat.
5. In a medium bowl, place egg yolks. Whisk in half of hot milk mixture. Add egg yolk mixture to remaining milk mixture in saucepan, whisking to combine. Cook over medium heat until thick and bubbly, 3 to 5 minutes, stirring constantly. Remove from heat; stir in vanilla. Let cool 10 minutes, stirring occasionally. Pour over cake. Lightly cover and refrigerate until chilled, approximately 4 hours.
6. Uncover, top with sliced bananas, and spread with whipped cream. Sprinkle with vanilla wafers and pecans. Serve immediately, or cover, and refrigerate up to 8 hours.
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