Time 3h45m Yield 10 servings. Number Of Ingredients 9 Steps:
In a large bowl, combine the first 6 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes; stir in basil. Transfer to a greased 5-qt. slow cooker. Cook, covered, on low until edges of cake are golden brown (center will be moist), 3-1/2 to 4 hours., Remove slow-cooker insert; sprinkle cake with baking chips. Let cake stand, uncovered, 10 minutes before serving. Serve with toppings as desired.
Yield 8 Number Of Ingredients 11 Steps:
Yellow Cake Mix - Follow Directions and Cook in Two prepared 9" Round Pans I Church up my cake mix by adding one extra egg than called for and using butter instead of oil and milk instead of Water – This…
Time 1h15m Yield 8 to 10 servings Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees F. Spray bottom of an 8 by 4 by 3-inch loaf pan with nonstick spray. Stir 1 1/4 cups strawberries, banana bread mix, eggs, oil and milk in a large bowl to blend. Transfer batter to prepared pan. Bake until a toothpick inserted into center of bread comes out clean, about 50 minutes. Cool 15 minutes in pan. Remove bread from pan. Meanwhile, stir remaining 3/4 cup strawberries (with syrup), berry yogurt, and plain yogurt in medium bowl to blend. Cover and refrigerate until ready to serve. Cut bread crosswise into slices and then into cubes. Transfer cubes to plates. Top with dollop of yogurt mixture and serve.
Time 1h25m Yield 8 Number Of Ingredients 8 Steps:
Slice the angel food cake horizontally into 3 layers using a long serrated knife. Whip cream with cornstarch in a large bowl until stiff, but not grainy. In a separate bowl, crush about 1/2 cup of the strawberries. Stir in sugar and sour cream. Mix in red food coloring if desired. Gently fold the strawberry mixture into the whipped cream. Refrigerate until ready to use. Set aside 6 or 8 nice-looking whole strawberries to use for garnish. Remove stems from remaining berries, and slice. Place the bottom slice of angel food cake onto a serving plate. Top with a layer of sliced strawberries and bananas. Spread a layer of the whipped cream over the fruit. Top with the center layer of the cake, and repeat the fruit and cream layers. Place the top layer of the cake on top. Frost the top and sides of the cake with the remaining whipped cream mixture. Arrange whole strawberries on top for garnish. Refrigerate before serving.
Time 20m Yield 12 servings. Number Of Ingredients 8 Steps:
Line the bottom of a 9-in. square pan with 4-1/2 graham crackers; set aside., In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Place banana slices in another small bowl; toss with lemon juice. Stir bananas and 1 cup strawberries into the pudding. Fold in 1-3/4 cups whipped topping., Spread half of pudding over the graham crackers; repeat layers. Cover and refrigerate overnight. Refrigerate remaining berries and whipped topping. Just before serving, top with remaining berries and topping. Garnish with mint if desired.
Time 30m Yield 12 serving(s) Number Of Ingredients 6 Steps:
Slice pound cake and layer on the bottom of a cake pan. Slice bananas and strawberries and layer slices on top of cake. Mix pudding mix & milk then pour over cake and fruit (best if you do this before it completely sets up). Top with cool whip. Refrigerate for at least 1 hour (I perfer it to set over night) and enjoy.
More about “strawberry banana pudding cake recipes”
Number Of Ingredients 9 Steps:
Rinse strawberries, pat dry. Slice half the strawberries, mix with confectioners sugar and set aside. Dice remaining strawberries place in separate bowl and set aside to top cake with. Place unwrapped Twinkies in a medium casserole dish. Mix pudding with milk, vanilla and heavy cream, and pour over Twinkies. Top with sliced strawberries, then top with whipped cream. Place diced strawberries on top of whipped cream, cover with saran wrap and refrigerate for about 3 hours.
