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Recipe by:
Kim
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Photo by:
These are easy to make and should be stored in the refrigerator, or the freezer. My kids look forward to these in lunches and after school.
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Prep Time:
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Cook Time:
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Ready In:
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20 Minutes
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35 Minutes
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55 Minutes
Servings:
18
Ingredients
- 1 (18.25 ounce) package banana cake mix
- 1 (3.5 ounce) package instant banana pudding mix
- 3/4 cup vegetable oil
- 4 eggs
- 3/4 cup water
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup shortening
- 1/2 cup butter, softened
- 1 cup white sugar
- 2 teaspoons vanilla extract
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
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In a medium bowl, stir together the cake mix and instant pudding. Add eggs, oil and water, mix until smooth. Pour into the prepared pan.
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Bake for 30 to 35 minutes in the preheated oven, set aside to cool. Prepare filling using the second set of ingredients.
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In a small saucepan, stir together the flour and milk, and cook over medium heat until boiling. Stir over heat until thick, about 2 minutes. Remove from heat and set aside to cool. In a medium bowl, cream butter, shortening, sugar and vanilla until light and fluffy. Gradually beat in the flour mixture at high speed. Invert cooled cake onto a tray. Split into two layers horizontally, and fill with the frosting. Replace top layer and cut into 3x2 inch rectangles. These keep better if individually wrapped.
