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choco-nana monkey cake

(2 ratings)
bakingqueen22 avatar
Recipe by
Jammie Gogel
@bakingqueen22
Battle Creek, MI

I came up with this one for my niece Asia who loves chocolate & banana swirled ice cream bars & anything else with those flavors. She's my inspiration for this flavored cake and everyone else likes it too. Make sure to keep it refrigerated! Enjoy!

(2 ratings)
yield 12 -16
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For choco-nana monkey cake

  • 1 box
    duncan hines devil's food cake mix
  • 3 lg
    eggs
  • 1/3 c
    canola or vegetable oil
  • 1 c
    water
  • 1 box
    chocolate instant pudding mix(jello brand small box)
  • 2 box
    banana instant pudding mix (jello brand small box)
  • 2 pkg
    cool whip
  • 2 pkg
    cream cheese (8oz)
  • 2 c
    2 % milk
  • 2 tsp
    pure vanilla extract

How To Make choco-nana monkey cake

  • 1
    Preheat oven to 325* for coated or dark pans 9 x 13 or 350* for glass or pans not coated. Spray or use butter to coat pan & sprinkle flour, sift remaining powder in trash, set pan aside.
  • 2
    Mix cake mix according to box with the following ingredients: eggs, water, & oil. Once Blended add the box of chocolate pudding mix, blend until smooth.
  • 3
    Bake in oven for 26-29 minutes according to box. While that's baking, mix cream cheese (blends best at room temp.), 1/2 cup milk, & 1 tsp vanilla until smooth. Then add one box of banana pudding mix and an additional 1/2 cup of milk, blending well... then lastly blend 1 whole tub of cool whip to the mix and refrigerate.
  • 4
    REPEAT step 3 for the second bowl of filling/topping. Using the remaining cream cheese, vanilla, milk, banana pudding mix, & cool whip. Refrigerate when done.
  • 5
    When the cake is cool... Use a frosting spatula to slip around the outer edging of the cake to make sure its not sticking to the pan. Then take a cookie sheet, place on top of cake, hold tightly together and flip quickly, set flat on table, tap the bottom of cake pan a few times, lift cake pan off the now upside down cake, take a cake knife or any long knife and cut evenly down the center splitting the cake into 2 sections. Once separated flip and place the bottom half of the cake back in the pan or on a tray.
  • 6
    Remove banana filling from fridge, stir a few times to make it easier to spread on the bottom layer of the cake... once all of the banana filling has been spooned on the bottom layer of the cake... smooth over to make it evenly across the entire cake, then flip and place the top half of the cake back on the bottom.
  • 7
    Lastly, take the remaining banana filling out of the fridge and stir so it's easier to spread. Finally, frost the top layer of the cake. Ready to serve, Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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