Cinnamon Banana Cream Cake

Cinnamon Banana Cream Cake

librachic17 0

"This is a very moist banana cake with a hint of cinnamon. You family and guests will love this simple and sophisticated dessert! Dust the cake with cinnamon for decoration."
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1 h 50 m servings 351 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 56g
  • 18%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 535 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
  2. Beat cake mix, water, eggs, and oil together in a bowl using a electric mixer until batter is smooth and well mixed, about 2 minutes. Mix bananas, cinnamon, and baking soda together in a separate bowl; stir into batter. Pour batter into the prepared baking dish.
  3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. Cool cake completely.
  4. Beat milk and pudding mix together in a bowl until smooth; fold in whipped topping until frosting is smooth. Spread frosting onto cooled cake.



Very nice quick recipe, good flavor. The only draw back is that no one makes a cake mix in a 18.25 oz package, the largest I could find was 16.5oz so I reduced the water by 2 tablespoons

This recipe was amazing! I followed it exactly, and it turned out perfectly! For my oven, 35 minutes at 350 was perfect. I used the banana cream instant pudding as listed, but you could use what...