Fruit Cake -  Banana Pudding Snacking Cake

 

Level: Easy

Total: 1 hr 30 min (includes cooling)

Active: 25 min

Yield: 12 servings

 

With just a little banana pudding mix, we transformed a traditional vanilla cake into a fantasy with a banana flavour. There's more to the pudding mix than just taste. Its sugar and cornstarch combine to make the cake soft and moist. In addition, the mixture maintains the frosting extra frothy and light while sweetening it without the need for extra sugar. The end product is an easy-to-make, incredibly tasty snack cake with a topping that tastes like pudding.

 

 

 Fruit Cake - Ingredients

 

Nonstick cooking spray

 

1 1/2 cups all-purpose flour

 

1/2 teaspoon baking powder

 

1 1/4 teaspoons kosher salt

 

One 3.4-ounce box of banana cream instant pudding mix

 

8 tablespoons (1 stick) butter, at room temperature

 

1 cup sugar

 

1/4 cup vegetable oil

 

3 large eggs, at room temperature

 

2 teaspoons vanilla paste or pure vanilla extract

 

1/2 cup milk

 

1/2 cup heavy cream

 

2 ounces cream cheese, at room temperature

 

1/2 cup chopped walnuts

 

 Fruit Cake - Directions

 

Set an oven rack in the middle of the oven and preheat it to 350 degrees Fahrenheit. Coat an 8 x 8-inch pan with cooking spray. Cut the parchment paper so that two inches of it hangs over the pan. Spray the pan one more.

 

In a medium bowl, whisk together flour, baking powder, 1 teaspoon salt, and all but 3 tablespoons of pudding mix. Set aside. Set aside 3 tablespoons of the pudding mix for frosting purposes.

In the bowl of an electric mixer, beat together 4 tablespoons of butter, sugar, and oil on medium-high speed until light and fluffy, about 3 minutes. One egg at a time, beat in. Mix in 1 1/2 tsp of vanilla extract until well blended.

 

Add the flour combination to the butter mixture in three additions, starting and finishing with the flour mixture, while mixing on medium-low speed. Blend until smooth. Transfer the mixture to the ready pan.

Bake the cake for 35 to 40 minutes, or until the center bounces back when touched, and the top is brown. After the cake has cooled in the pan for ten minutes, remove it and let it cool fully on a cooling rack.

 

In the meantime, whip the heavy cream and the pudding mix that was set aside on medium-high speed using an electric mixer until it thickens, which should take around 15 to 30 seconds. Add the remaining 4 tablespoons of butter, 1/2 teaspoon of vanilla, cream cheese, and remaining Add 1/4 teaspoon salt and beat on high for 3 minutes, or until light and fluffy.

Spread the icing evenly over the top of the cooled cake using a spatula. Add a few walnuts. To serve, cut into 12 slices.

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