Ingredients
24
24 servings
- •1 (15.25 ounce) package yellow cake mix
- •1 (3.4 ounce) package instant banana pudding mix
- •2.25 cups milk, divided
- •4 large eggs
- •0.75 cup butter
- •0.75 cup shortening
- •1.5 cups white sugar
- •0.25 cup all-purpose flour
- •1.5 teaspoons banana extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x13-inch pans.
- Stir cake mix and pudding mix together in a bowl. Beat in 1 1/2 cups of milk and eggs until smooth. Divide batter evenly between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes. Remove from the oven and cool on a wire rack, about 30 minutes.
- Cream butter and shortening in a large bowl with an electric mixer until combined. Gradually mix in sugar and flour. Beat in remaining 3/4 cup milk and banana extract until smooth.
- Invert one cake onto a rectangular serving platter. Spread filling over top and cover with remaining cake layer. Serve immediately or keep chilled until 1/2 hour before serving.
Nutritional Facts
Per 24 servings
- Calories: 292
- Carbohydrate: 35g
- Fat: 16g
- Fiber: 0g
- Protein: 3g
- Sugar: 26g
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