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Ingredients
Scale
- 15.25 ounce box yellow cake mix
- 1 teaspoon ground cinnamon
- 1 cup mashed ripe banana (measure after mashing)
- 8 ounce can crushed pineapple, undrained
- 3 large eggs
- ¼ cup vegetable oil
- ¼ cup milk
- 14 ounce can sweetened condensed milk
- 3.4 ounce box instant vanilla pudding
- ½ cup milk
- 8 ounce block cream cheese, softened to room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups whipped topping (cool whip)
- 1 cup chopped pecans (for topping)
Instructions
- Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.
- In a mixing bowl, combine the yellow cake mix, ground cinnamon, mashed banana, crushed pineapple, eggs, vegetable oil, and milk. Mix until combined.
- Pour the batter into the prepared baking dish and bake for about 28–32 minutes, or until a toothpick inserted comes out clean.
- Poke holes all over the warm cake using a wooden spoon handle.
- Allow the cake to cool while preparing the filling.
- In a bowl, mix the sweetened condensed milk, instant vanilla pudding, and milk until thickened.
- Pour the filling evenly over the cake, focusing on the holes.
- In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in the whipped topping.
- Spread the mixture over the cooled cake and top with chopped pecans.
- Slice and enjoy, preferably after chilling in the refrigerator for a few hours.
Notes
This cake tastes best when chilled in the refrigerator for a few hours before serving.
For a richer flavor, use ripe bananas and ensure cream cheese is at room temperature before mixing.
You can substitute the pecans with walnuts or almonds if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg