Doctored Up Chocolate Banana Cream Pie Cake
Delicious moist Banana Cake layers with a cookie crust, filled with chocolate pudding and banana slices! Covered in whipped cream making it the best pie in cake form!
Ingredients
- 2 cups vanilla cookie crumbs
- 4 Tbsp butter melted
- 1 ⅓ cups mashed bananas (About 3 medium bananas)
- ½ cup milk room temp
- ½ cup buttermilk room temp
- ⅔ cup sour cream room temp
- ⅓ cup vegetable oil
- 3 eggs room temp
- 1 Tbsp vanilla
- 1 box Betty Crocker Vanilla Cake mix
Instructions
- Preheat oven to 325° F and prepare two deep 8" cake pans by lightly greasing only the sides with shortening and dusting with all purpose flour. Set aside.
- Combine the cookie crumbs and butter until thoroughly combined.
- Press into the bottom of the prepared cake pans. Set aside
- In the bowl of a stand mixer whisk together bananas, milk, buttermilk, sour cream, vegetable oil, eggs and vanilla until well combined.
- Sift in the cake mix. Mix until just combined. The batter should be smooth and completely combined but do not overmix!
- Evenly divide batter between your cake pans and bake for 35-40 minutes or until a toothpick comes out clean.
- When the cake is done, the top should spring back to the touch and when inserting a toothpick in the center it should come out clean with no wet batter.
- Remove from the oven, go around the sides with a small offset spatula to separate the cake from the pan but not removing it from the cake pan just yet.
- Allow cakes to cool in the cake pans for about 5 minutes, then carefully flip the pans and remove the layers from the cake pans onto a cooling rack to cool completely before decorating.