• 16servings
  • 235minutes
  • 360calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B6, B12, H
MineralsZinc, Copper, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 box Betty Crocker® SuperMoist® white cake mix

  2. 1 1/4 cups water

  3. 2 tablespoons vegetable oil

  4. 3 eggs

  5. 1 cup mashed bananas (2 medium)

  6. 1 can (14 oz) sweetened condensed milk (not evaporated)

  7. 1/2 cup (from 14-oz can) coconut milk (not cream of coconut)

  8. 1/2 cup whipping cream

  9. 1 container Betty Crocker® Whipped fluffy white frosting

  10. Banana slices and/or toasted coconut, if desired

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan.

  2. In large bowl, beat cake mix, water, oil, eggs and mashed bananas with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

  3. Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

  4. Poke top of cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. In large bowl, stir together condensed milk, coconut milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate at least 2 hours or overnight until mixture is absorbed into cake.

  5. Spread frosting over cake. Garnish each serving with banana slices and/or toasted coconut. Store loosely covered in refrigerator.


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