Banana Boston Cream Dessert

Bisquick mix and instant pudding make this showstopper of a dessert a piece of cake!

Banana Boston Cream Dessert


Pudding Topping

  • 1 (4 serving size) box vanilla instant pudding and pie filling mix
  • 1 1/4 cups milk
  • 1 cup frozen (thawed) whipped topping


  • 1 1/2 cups Original Bisquick mix
  • 1/2 cup granulated sugar
  • 1/3 cup milk
  • 2 tablespoons baking cocoa
  • 2 tablespoons butter or margarine, melted
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 2 medium bananas
  • 1/4 cup chocolate or fudge topping


  1. Pudding Topping: Beat pudding mix (dry) and milk in medium bowl with wire whisk or electric mixer on low speed for about 2 minutes or until well blended.
  2. Fold in whipped topping.
  3. Cover and refrigerate 1 hour.
  4. Dessert: Heat oven to 350 degrees F. Grease and flour round pan, 9 x 1 1/2 inches.
  5. Beat remaining ingredients except bananas and chocolate topping on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
  6. Bake for about 30 minutes or until wooden pick inserted in center comes out clean.
  7. Cool for 10 minutes; remove from pan. Cool completely, about 1 hour.
  8. Serve cake topped with pudding and bananas. Drizzle with chocolate topping.
  9. Cover and refrigerate any remaining dessert.

High Altitude (3500-6500 ft) No changes.

Recipe and photo used with permission from: Betty Crocker

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