BANANA PUDDING DUMP CAKE RECIPES

Name: Potluck Banana Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 15 servings.
Ingredients: 1/2 cup butter, softened; 1 cup sugar; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 2 teaspoons baking soda; 1/2 teaspoon salt; 1-1/2 cups mashed ripe bananas (about 3 medium); 1 cup sour cream; COFFEE FROSTING:; 1/3 cup butter, softened; 2-1/2 cups confectioners' sugar; 2 teaspoons instant coffee granules; 2 to 3 tablespoons 2% milk

POTLUCK BANANA CAKE RECIPE: HOW TO MAKE IT

Potluck Banana Cake Recipe: How to Make It image

I found this recipe more than five years ago and have been making it for family gatherings ever since. The coffee-flavored frosting complements the moist banana cake. —Kathy Hoffman, Topton, Pennsylvania

Provided by Taste of Home

Categories Desserts

Total Time 60 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 15 servings.

Number Of Ingredients 14

Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups mashed ripe bananas (about 3 medium)
1 cup sour cream
COFFEE FROSTING:
1/3 cup butter, softened
2-1/2 cups confectioners' sugar
2 teaspoons instant coffee granules
2 to 3 tablespoons 2% milk

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with bananas and sour cream, beating well after each addition., Pour into a greased 13x9-in. baking dish. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack., For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Dissolve coffee granules in milk; add to butter mixture and beat until smooth. Spread over cake. Sprinkle with additional instant coffee, if desired.

Nutrition Facts : Calories 344 calories, FatContent 14g fat (8g saturated fat), CholesterolContent 67mg cholesterol, SodiumContent 368mg sodium, CarbohydrateContent 52g carbohydrate (37g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

PUMPKIN DUMP CAKE | RECIPES | WW USA

Pumpkin dump cake | Recipes | WW USA image

A classic dump cake recipe starts by spooning (or dumping) canned fruit pie filling in a casserole dish, then sprinkling on dry cake mix, topping it with butter, and baking until the mixture resembles cobbler. That’s certainly easy, but those desserts are loaded with fat and sugar. Our approach is to instead start with canned pumpkin that we lightly sweeten with a touch of brown sugar. We still use dry cake mix for convenience, but we nix the butter. You end up with a pudding-like pumpkin layer on the bottom and a crisp streusel-like topping.

Provided by WEIGHTWATCHERS.COM

Categories Snacks,Dessert

Total Time 70 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 15 servings

Number Of Ingredients 9

Ingredients

4 spray(s) Cooking spray
1.5 cup(s) Unsweetened vanilla almond milk
0.25 cup(s) Packed brown sugar
1 Tbsp Pumpkin pie spice
0.5 tsp Table salt
4 large egg(s) Egg(s)
30 oz Pumpkin puree 2 (15-oz) cans
15.5 oz Unprepared yellow cake mix
15 Tbsp Lite whipped topping

Steps:

Preheat oven to 350°F. Coat a 13 x 9–inch baking dish with nonstick spray. In a large bowl, whisk together almond milk, sugar, pie spice, salt, and eggs. Stir in pumpkin puree. Pour mixture into prepared dish. Sprinkle cake mix evenly over pumpkin mixture. Swirl mixture together with a knife until some pumpkin mixture shows through on top (there will still be a layer of dry cake mix on top). Coat top with nonstick spray.
Bake at 350°F until set, about 1 hour. Serve warm, at room temperature, or chilled with a dollop of whipped topping.
Serving size: 1 piece of cake and 1 tbsp whipped topping

Nutrition Facts : Calories 45 kcal

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