Cinnamon Banana Cream Cake

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.

Original recipe makes 12 servings


1 (18.25 ounce) package vanilla cake mix
1 cup water
3 eggs
1/3 cup oil
3 very ripe bananas, mashed
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 cup milk
1 (3.5 ounce) package instant banana cream pudding mix
1 (8 ounce) container low-fat frozen whipped topping (such as Cool Whip® Lite), thawed

  • PREP

    15 mins

  • COOK

    35 mins


    1 hr 50 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 13×9-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.


Calories: 351 kcal
Carbohydrates: 56 g
Cholesterol: 55 mg
Fat: 13.4 g
Fiber: 1 g
Protein: 4.6 g
Sodium: 535 mg