Name: Banana Flip Cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 16 servings
Ingredients: 1 package yellow cake mix (regular size); 1 package (3.4 ounces) instant banana or vanilla pudding mix; 1-1/2 cups 2% milk; 4 large eggs, room temperature; FROSTING:; 1/3 cup all-purpose flour; 1 cup 2% milk; 1/2 cup butter, softened; 1/2 cup shortening; 1 cup sugar; 1-1/2 teaspoons vanilla extract; 2 tablespoons confectioners' sugar; Optional: Whipped topping and sliced bananas

Our banana flip cake was inspired by a vintage lunchbox snack cake treat, but you don't need to have tried the original to appreciate this version. It has two thin layers of banana cake with a fluffy cream filling.

Ingredients

1 package yellow cake mix (regular size)

1 package (3.4 ounces) instant banana or vanilla pudding mix

1-1/2 cups 2% milk

4 large eggs, room temperature

FROSTING:

1/3 cup all-purpose flour

1 cup 2% milk

1/2 cup butter, softened

1/2 cup shortening

1 cup sugar

1-1/2 teaspoons vanilla extract

2 tablespoons confectioners' sugar

Optional: Whipped topping and sliced bananas

Instructions

1 Line 2 greased 15x10x1-in. baking pans with waxed paper and grease the paper. Set aside.

2 In a large bowl, combine the cake mix, pudding mix, milk and eggs. Beat on low speed for 30 seconds; beat on medium for 2 minutes.

3 Spread into prepared pans, dividing batter evenly. Bake at 350° until a toothpick inserted in the centers come out clean, 12-15 minutes. Cool for 5 minutes before inverting onto wire racks to cool completely. Gently peel off waxed paper.

4 Meanwhile, for frosting, in a small saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; cover and cool to room temperature.

5 In the bowl of a heavy-duty stand mixer, cream the butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Add milk mixture; beat on high until fluffy, 10-15 minutes.

6 Place 1 cake on a large cutting board; spread top with frosting. Top with remaining cake; sprinkle with confectioners' sugar. Cut into squares. If desired, top with whipped topping and sliced bananas. Refrigerate leftovers.