Don't just say it, bake it.™

Please log in with your username and password.

Make it easy to share with your Facebook or Twitter friends.


Don't just say it, bake it.™

1

Explore Our World

Start with a quick search for a particular flavor…or special occasion…or even your favorite color.
(Frequently Asked Questions)

2

Find Inspiration

We’ll gather some tasty suggestions that match your cravings, revealing ways to make your day delicious!

3

Bake a Memory

The fun has just begun—now you can use your creativity and Duncan Hines® products to bake something delectable, original, and truly you!

« Search Cakes Another Cakes Recipe »

Cakes

Chocolate Banana Cake

Duncan Hines Recipe shared by:
| Follow this Baker

Sweet and light Duncan Hines Devil's Food Cake smothered with banana cream and decorative banana slices….Mmmm Chocolate Banana Cake.

  • Hands-On Time: 25 Minutes
  • Total Time: 1 Hour 45 Minutes
  • Servings: Makes 12 to 16 servings.
  • Difficulty: Pretty Easy
  • Rating:

Ingredients

  • Cake:
  • 1 package Classic Devil's Food Cake Mix
  • 3 large eggs
  • 1⅓ cups milk
  • ½ cup vegetable oil
  • Topping:
  • 1 (3.4 oz.) package banana cream instant pudding and pie filling
  • 1 cup milk
  • 1 cup whipping cream
  • 1 medium banana
  • lemon juice
  • sprinkle of cocoa powder for garnish

Baking Instructions

  1. Preheat oven to 350ºF. Grease and flour 13"x 9" pan.
  2. For cake, combine cake mix, eggs, milk and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Pour into pan.
  3. Bake at 350ºF for 35 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely.
  4. For topping, combine pudding mix and milk in large bowl. Stir until smooth. Fold in whipped cream. Spread on top of cooled cake. Slice banana; dip in lemon juice, arrange on top. Garnish with a sprinkle of cocoa powder if desired. Refrigerate until ready to serve.

Baker's Club Snapshots

Did You Make This Recipe?

Share if you loved this recipe as is, or if you added your own twist.

Add Your Photo of this Recipe

Tips

Lemony Lemon Cupcakes

Lemony Lemon Cupcakes

While making Lemon Cup Cakes, I wanted to make the cup cakes more of a lemon taste. So, instead of using 1 and 1/4 cups of water, I used one cup of water and 1/4 cup of lemon juice. I squeezed three medium size lemons, and poured the jucie into a 1/4 cup, then into the Lemon Mix. The results were surprizing!!! Everyone, raved about the lemon taste so much, that I had to make an additonal 24 cupcakes for the first 24 were gone in 15 minutes. We had 12 guests that morning for breakfast!!!


Milk vs Water

Milk vs Water

In cake recipes suggesting water, I use milk instead. Makes the cake more moist and gives it a nice texture.





Keep Exploring

Back to Top
X

New Products

Gluten Free

Perfect Size

Fillings and Toppings

Cake Mixes

Classic

Perfect Size

Signature

Decadent

Seasonal

Frosting

Creamy

Whipped

Brownies

Muffins

Comstock® and Wilderness® Fruit Fillings

Apple

Berry Medley

Blackberry

Blueberry

Cherry

Lemon/Lime

Peach

Raspberry

Strawberry

Fruit Toppers





X

New Recipes