Straw-Nana Monkey Cake
Blue Ribbon Recipe
Moist and creamy is a great description for this cake. Your family is going to love this one. And it couldn't be any easier to whip up! The Test Kitchen
1 boxduncan hines strawberry cake mix
1/3 ccanola oil or vegetable oil
2 boxbanana instant pudding mix (jello brand small box)
1 boxstrawberry creme instant pudding mix (jello brand small box)
2 pkgcool whip
2 tsppure vanilla extract
2 c2% milk
2 pkgPhiladelphia cream cheese. 8 oz
dash(es)pink sugar sprinkles
How to Make Straw-Nana Monkey Cake
- Bake in oven for 26-29 minutes according to box. While that's baking, mix 1 cream cheese (blends best at room temp.), 1/2 cup milk, & 1 tsp vanilla until smooth. Then add 1 box of banana pudding mix and another 1/2 cup of milk, blending well... then lastly blend 1 whole tub of Cool Whip to the mix and refrigerate until needed for filling.
- 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.
- Remove the first bowl of 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 first bowl of 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.