This, my friends, is a sign of a Saturday well spent.

We had friends over to celebrate a birthday after kiddos were in bed. The birthday girl requested a fruity cake and I knew just what to make to satisfy that craving. Even better, it’s dairy free!!!

This recipe makes the most moist, delicious, banana-y cake I’ve ever eaten. Everybody that had some wanted it for their own birthday celebrations and declared it the best cake ever. Then I was told I needed to share it with all of you My husband, who is not much of a sweets kind of guy, ate two hunks of it.

I’d like to thank a friend of mine for sharing the recipe on which this recipe was based!

This recipe is a win, I hope you enjoy it!

Yellow Banana Cream Cake

You’ll Need:

• 1 Box Yellow Cake Mix (The Duncan Hines Moist Delux version is DAIRY FREE!!!)
• 1 Box Banana Cream Pudding Mix (3.7 oz)(The Jello brand is in fact DAIRY FREE according to their packaging and the representative I spoke with concerning the issue)
• 1 1/2 Cup of Water
• 3 Large Eggs or Egg Substitute to Equal 3 Eggs
• 1 Generous Teaspoonful Vanilla Extract
• 1 Recipe Vanilla Frosting
• Sliced and Sugared Strawberries

To make:

1. Preheat your oven to 350F.
2. Grease and lightly flour two round cake pans.
3. Mix together the cake mix, pudding mix, water, egg, and vanilla extract with mixer on low speed to moisten, and then at medium high speed for 2 minutes.
4. Divide batter evenly between cake pans and bake for 22 minutes or until toothpick when inserted into the middle of the cake comes out clean.
5. Wash and slice your strawberries, put them in a medium bowl, and sprinkle with powdered sugar,
6. Cover the bowl and place in the fridge until you’re ready to top the cake.
7. When the cake is done, let it cool completely before you frost it.
8. Frost your cake with Vanilla Frosting and top with the sliced and sugared strawberries.
9. Viola! You have made a glorious dairy free cake!

One quick note, make sure to refrigerate this cake if you have any left over!