This Banana Pudding Cake recipe has "holidays" written all over it.
Martha Foster, Valentine, Nebraska, sends a copy of a recipe card that includes a few handwritten notes. “My family really enjoys this cake. You can see I’ve made a couple of notations,” she writes.
GRIT Recipe Box: January/February 2011
1 or 2 small ripe bananas (Martha’s note says 2 medium very ripe bananas)
1 package (2-layer size) yellow cake mix
1 package (4-serving size) instant banana crème or vanilla pudding and pie filling
4 eggs (Martha notes she sometimes uses only 3 eggs)
1 cup water
1⁄4 cup oil
1⁄2 cup finely chopped nuts, optional
Heat oven to 350°F. Grease and flour 10-inch tube or Bundt pan; set aside.
Slice bananas into large mixer bowl; beat until well-mashed. Blend in remaining ingredients. Beat at medium speed with electric mixer for 2 minutes.
Pour into prepared pan. Bake for 60 to 70 minutes. Cool in pan for at least 15 minutes. Remove from pan and finish cooling on wire rack. Sprinkle top with confectioner’s sugar, if desired.
NOTE: Cake can be baked in a 13-by-9-inch pan for 50 to 55 minutes.
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