Strawberry-Banana Pudding Cake Recipe

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Strawberry-Banana Pudding Cake Recipe
Strawberry-Banana Pudding Cake Recipe photo by Taste of Home
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Strawberry-Banana Pudding Cake Recipe

Read Reviews
5 1 1
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This luscious pink pudding cake is so easy to put together. Top it with ice cream and fresh fruit, and you have one very happy family. —Nadine Mesch, Mount Healthy, Ohio
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 3-1/2 hours + standing
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 3-1/2 hours + standing

Ingredients

  • 1 package strawberry cake mix (regular size)
  • 1 package (3.4 ounces) instant banana cream pudding mix
  • 2 cups plain Greek yogurt
  • 4 large eggs
  • 1 cup water
  • 3/4 cup canola oil
  • 2 tablespoons minced fresh basil
  • 1 cup white baking chips
  • Optional toppings: vanilla ice cream, sliced bananas, sliced strawberries and fresh basil

Directions

In a large bowl, combine first six ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes; stir in basil. Transfer to a greased 5-qt. slow cooker. Cook, covered, on low until edges of cake are golden brown (center will be moist), 3-1/2 to 4 hours.
Turn off slow cooker; sprinkle cake with baking chips. Remove insert; let stand, uncovered, 10 minutes before serving. Serve warm with toppings as desired. Yield: 10 servings.
Originally published as Strawberry-Banana Pudding Cake in Simple & Delicious June/July 2017

Nutritional Facts

1 serving: 373 calories, 29g fat (8g saturated fat), 90mg cholesterol, 239mg sodium, 23g carbohydrate (21g sugars, 0 fiber), 5g protein.

  • 1 package strawberry cake mix (regular size)
  • 1 package (3.4 ounces) instant banana cream pudding mix
  • 2 cups plain Greek yogurt
  • 4 large eggs
  • 1 cup water
  • 3/4 cup canola oil
  • 2 tablespoons minced fresh basil
  • 1 cup white baking chips
  • Optional toppings: vanilla ice cream, sliced bananas, sliced strawberries and fresh basil
  1. In a large bowl, combine first six ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes; stir in basil. Transfer to a greased 5-qt. slow cooker. Cook, covered, on low until edges of cake are golden brown (center will be moist), 3-1/2 to 4 hours.
  2. Turn off slow cooker; sprinkle cake with baking chips. Remove insert; let stand, uncovered, 10 minutes before serving. Serve warm with toppings as desired. Yield: 10 servings.
Originally published as Strawberry-Banana Pudding Cake in Simple & Delicious June/July 2017

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