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Banana Pudding Cake sweetsavant.com America's best food blog

Banana Pudding Cake

Demetra Overton
I used two 4 cup rectangular Pyrex baking dishes but this will also work with one 4 quart Pyrex baking dish Make the Italian meringue in a stand mixer. You will need an instant read thermometer to check the temperature of the sugar syrup for the meringue You can brown the meringue in the oven or with a small culinary blow torch ( do this at your own risk)
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Servings 10 -12 servings

Ingredients
  

  • 1 box yellow cake mix baked in a buttered Pyrex dish according to package directions you'll need the eggs and oil that the package directs
  • FOR THE VANILLA CUSTARD
  • 4 cups whole milk
  • 4 egg yolks
  • 1 cup granulated sugar divided
  • 1/4 cup corn starch
  • 2 teaspoons of vanilla bean paste or vanilla extract
  • 2 bananas
  • FOR THE ITALIAN MERINGUE
  • 1 cup of granulated white sugar
  • 2 tablespoons light corn syrup
  • 1/2 cup water
  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon of Kosher salt

Instructions
 

  • Make the yellow cake according to package directions and bake it in the buttered Pyrex dish.
  • While the cake is baking make the custard
  • Pour the milk in a saucepan, (at least 4 quarts) add 1/2 cup of sugar, stir and heat on medium until simmering
  • Separate the eggs (reserve the whites for the Italian meringue) place the egg yolks in a bowl add 1/2 cup of sugar and cornstarch WHISK TOGETHER IMMEDIATELY or the egg yolks will crystallize
  • TEMPER THE HOT MILK INTO THE EGG YOLKS
  • Turn the heat off on the milk. Carefully and slowly whisk a cup of hot milk into the egg yolks until well blended. Repeat with another cup of milk.
  • Pour the egg yolk mixture into the remaining hot milk and stir over medium heat until thickened and it begins to bubble. Be careful not to scorch the custard.
  • This should take about 5 minutes
  • Slice the banana and scatter the banana slices over the cake
  • Pour the custard over the bananas and cake
  • MAKE THE ITALIAN MERINGUE
  • Combine 1 cup of sugar, corn syrup and water in a small sauce pan.
  • Cook until sugar syrup registers 240 degrees on an instant read thermometer
  • With the whisk attachment beat the egg whites, cream of tartar and salt in the stand mixer on medium speed until thick and fluffy, about 2 minutes
  • With the mixer running, carefully and slowly pour the hot sugar syrup down the side of the mixer
  • Continue to whisk for another minute or two until the meringue is thick and fluffy
  • Top the custard with the meringue. Toast the meringue carefully in the oven at 400 degrees for 5 minutes or use a culinary blow torch (do this at your own risk)