Chocolate Banana Pudding Cake

50 min
35 min
12 servings

INGREDIENTS:

• CAKE
• Crisco® Original No-Stick Cooking Spray
• 1 (14 oz.) package Pillsbury® Banana Quick Bread
• 1 cup milk
• 1/2 cup Crisco® Pure Vegetable Oil
• 2 large eggs
• FILLING
• 1 (3.4 oz.) package instant vanilla pudding and pie filling mix
• 1 cup milk
• 1 cup frozen whipped topping, thawed
• 2 bananas, sliced
• TOPPING
• 1/2 cup Pillsbury® Chocolate Fudge Frosting
• 1/4 cup chopped dry roasted peanuts

PREPARATION DIRECTIONS:

1. 1.
   HEAT oven to 375°F. Spray a 9-inch round cake pan with no-stick cooking spray.


2. 2.
   COMBINE quick bread mix, milk, oil and eggs in large bowl; mix well. Pour into prepared pan.


3. 3.
   BAKE 33 to 36 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan and place on wire rack. Cool 30 minutes or until completely cooled.


4. 4.
   BEAT pudding mix and 1 cup milk in large bowl with wire whisk until pudding thickens. Fold in whipped topping and bananas. Cut cake horizontally with long serrated knife into 2 layers. Place bottom cake layer on serving plate. Top with filling and remaining cake layer.


5. 5.
   MICROWAVE frosting in small microwave-safe bowl on MEDIUM-HIGH 15 to 30 seconds, stirring until smooth but not runny. Pour warm frosting over top of cake, spreading frosting to edges and allowing some to run down sides. Sprinkle chopped peanuts on warm frosting. Refrigerate at least 30 minutes before serving. Store in refrigerator.


6.  
   High Altitude (above 3500 ft.):


7. 1.
   ADD 1/4 cup flour to dry quick bread mix. Bake as directed above.