Prep Time 20m
Cook Time 20m
Ready Time 120m
Yield 12 servings

  • Pillsbury™ Baking Spray with Flour
  • 3 large eggs
  • 1 cup mashed ripe bananas (about 2 large)
  • 3/4 cup water
  • 1/4 cup Crisco® Pure Vegetable Oil
  • 1 teaspoon vanilla extract
  • 2 (7 oz.) packages Hungry Jack® Easy Pack™ Chocolate Chip Pancake Mix
  • OR 3 cups Hungry Jack® Complete Chocolate Chip Pancake & Waffle Mix
  • 1 (4-serving size) package instant banana cream pudding mix
  • 1/2 cup firmly packed brown sugar
  • 2 1/2 cups Pillsbury™ Creamy Supreme® Cream Cheese Flavored Frosting, *
  • 2 tablespoons Folgers Classic Roast® Instant Coffee Crystals
  • 2 teaspoons hot tap water
  • 1 1/2 tablespoons mini semi-sweet chocolate chips
Preparation Directions
  • Step 1Heat oven to 350°F. Coat three 9-inch round cake pans with baking spray.
  • Step 2Beat eggs, mashed bananas, water, oil and vanilla in large bowl with electric mixer until blended. Add pancake mixes, pudding mix and brown sugar. Beat 1 minute or until smooth. Divide evenly in prepared cake pans.
  • Step 3Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cakes from pans to wire rack to cool completely.
  • Step 4For Cafe Latte Frosting: STIR frosting in medium bowl until smooth. Dissolve coffee crystals and water in small bowl. Stir into frosting until completely blended.
  • Step 5Place one cake layer on serving plate. Spread with 1/2 cup frosting. Repeat with second layer. Place third layer on top. Spread sides and top with remaining frosting. Sprinkle mini chocolate chips along top edge of cake.
  • Tip* Two cans of frosting are needed to have the 2 1/2 cups frosting for the recipe, using about 1 1/2 cans.
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