Banana Cream Jelly Roll Cake Recipe

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A piece of Banana Cream Jelly Roll Cake on a fork

4.94 from 16 votes

Print Recipe

Light fluffy cake filled with banana cream pudding, topped with Dream Whip and Toasted coconut

Prep Time20

Cook Time20

Additional Time1

Total Time1 40

Course: Cake & Cupcakes

Cuisine: American

Keyword: banana cream, Banana Cream Jelly Roll, Coconut, jelly roll

Servings: servings

Calories: 150kcal

Author: Michaela Kenkel

Equipment

Ingredients

5 eggs
1 cup sugar
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1 - 3 ounce box banana pudding
2 envelopes Dream Whip
1/2 cup or more to taste Toasted Coconut

Instructions

Preheat oven to 350 degrees.
Line a jelly roll pan with parchment paper, greased with Crisco.
In a mixer bowl, beat eggs for about 5 minutes or until very thick and lemon colored.
Gradually beat sugar into eggs, followed by vanilla.
Slowly add flour, baking powder and salt and beat until batter is smooth.
Pour into pan and spread into the corners. Bake for approximately 20 minutes or until toothpick inserted in center comes out clean.
Loosen cake from the edges of the pan. While hot invert cake onto a towel, and roll from the narrow side, jellyroll style. Cool completely on a wire rack.
Prepare pudding and Dream Whip as directed on the packages. Place in the refrigerator until ready to use.
Carefully unroll cooled cake. Remove towel and spread pudding evenly over cake.
Roll back up and place seam side down on a plate.
"Frost" with Dream Whip and top with toasted coconut.
Store in the refrigerator. Slice to serve.

Notes

Store leftovers in an airtight container or wrapped in plastic wrap in the fridge for 3-4 days or freeze for up to 3 months. Thaw in the fridge until soft enough to cut.

Nutrition