A creamy layered dessert with banana cake, crushed pineapple, pudding, and fluffy whipped topping.
Print
Pin
Calories: 340kcal
Equipment
- 9x13 baking dish
- mixing bowls
- electric mixer
- spatula
Ingredients
- 2 boxes Jiffy banana muffin mix (7 oz each)
- 2 eggs
- 2/3 cup milk
- 1 can crushed pineapple, drained (20 oz)
- 8 oz cream cheese, softened
- 1 package instant vanilla pudding mix (6 oz)
- 3 cups cold milk
- 16 oz Cool Whip, thawed
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Mix banana muffin mix, eggs, and milk until combined.
- Pour batter into baking dish and bake for 25–30 minutes.
- Allow cake to cool completely.
- Beat cream cheese until smooth.
- Whisk pudding mix with cold milk until slightly thick.
- Combine pudding mixture with cream cheese.
- Spread drained pineapple over the cooled cake.
- Spread the pudding and cream cheese mixture over the pineapple.
- Top with Cool Whip and smooth evenly.
- Refrigerate for 1–2 hours before serving.
Notes
Chill for at least 2 hours for best texture. Overnight chilling improves the flavor.
Nutrition
Calories: 340kcal | Carbohydrates: 38g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 65mg | Sodium: 260mg | Potassium: 180mg | Fiber: 1g | Sugar: 28g | Vitamin A: 420IU | Vitamin C: 4mg | Calcium: 120mg | Iron: 1mg