Banana Creamangel Cake
Indulge in the light and luscious layers of Banana Creamangel Cake, a heavenly no-bake dessert that combines the airy texture of angel food cake with the creamy richness of banana pudding and freshly whipped cream. Perfect for busy bakers, this recipe takes just 20 minutes to prepare and uses simple ingredients like ripe bananas, vanilla pudding mix, and a store-bought or homemade cake base. Each layer is lusciously topped with velvety pudding, fresh banana slices, and fluffy whipped cream, creating a delightful medley of flavors and textures. Finished with a chilled, banana-garnished topping, this dessert is as visually stunning as it is satisfying. Ideal for summer gatherings, potlucks, or whenever you're craving a light yet indulgent treat, this Banana Creamangel Cake is sure to impress!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 piece angel food cake (store-bought or homemade)
- 3 pieces ripe bananas
- 3.4 ounces vanilla instant pudding mix
- 2 cups whole milk
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 piece sliced bananas (for garnish)
Instructions
Prepare the pudding: In a large mixing bowl, whisk together the instant pudding mix with the whole milk. Whisk for about 2 minutes until the mixture thickens, then cover and refrigerate until needed.
Make the whipped cream: Using a hand mixer or stand mixer with a whisk attachment, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Set aside.
Slice the angel food cake: Use a serrated knife to slice the angel food cake horizontally into three even layers.
Assemble the cake: Place the bottom layer of angel food cake on a serving plate or cake stand. Spread a third of the prepared pudding over this layer, followed by a layer of sliced bananas and a dollop of whipped cream. Repeat this process for the second layer of the cake.
Top and finish: Place the final layer of cake on top and spread the remaining pudding evenly over it. Use the whipped cream to frost the top of the cake and garnish with additional sliced bananas for decoration.
Chill and serve: Refrigerate the assembled cake for at least 1 hour to allow the flavors to meld. Slice and serve chilled for a light, banana-filled dessert.
Nutrition Facts
Calories |
256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 75 mg | 3% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 13.6 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 72 mg | 6% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 296 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
