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Banana Flips -Homemade

Pat Duran


These are very easy to make - These freeze well, place cut cakes on tray in freezer- when frozen- place in individual freezer bags for lunches or just to snack.
"Betty" was in on this one too! Photo by Bernnice Mosteller,thanks.
light fluffy banana cream between two layers of moist yellow cake.Recipe givento me by a friend in Grand Rapids,Mi.,who said she got it from an old cookbook...
This is a recipe of:
Check out her step by step photos and video.

★★★★★ 5 votes
makes 15 or more Flips
25 Min
15 Min


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18 oz
pkg. "betty's" yellow cake mix
3 oz
pkg. instant banana pudding mix
4 large
1 1/2 c


1 1/2 c
granulated sugar
1/4 c
all purpose flour
3/4 c
butter, room temperature
3/4 c
butter flavored shortening
3/4 c
2 tsp
banana extract
powdered sugar ,optional

How to Make Banana Flips -Homemade


  • 1Preheat oven to 350^. Grease 2 jellyroll pans, then line with parchment paper and grease that too. Set aside.
    In a large bowl, stir together cake mix and dry pudding mix. Beat in eggs and milk.
  • 2Divide the batter evenly between the 2 pans.
    Bake about 14 minutes or until wooden toothpick tests clean.
  • 3Filling:
    Sift sugar and flour together in medium bowl and set aside.
    In a medium bowl cream together the butter and shortening until well combined, then add sugar mixture.
  • 4Beat in the milk and banana extract until smooth using an electric mixer.
    When cake is cooled, invert one layer onto serving tray or piece of heavy cardboard.
    Spread filling over the top and cover with remaining cake layer. Garnish with powdered sugar.
    Chill until serving and set.
    These can be made using whoopie pans instead of cake layers- which will probably be easier- I don't have any.- so I do them this way.

Printable Recipe Card

About Banana Flips -Homemade

Course/Dish: Cakes, Fruit Desserts, Puddings
Main Ingredient: Sugar
Regional Style: American

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