These are easy to make and should be stored in the refrigerator, or the freezer. My kids look forward to these in lunches and after school.



Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

  • In a medium bowl, stir together the cake mix and instant pudding. Add eggs, oil and water, mix until smooth. Pour into the prepared pan.

  • Bake for 30 to 35 minutes in the preheated oven, set aside to cool. Prepare filling using the second set of ingredients.

  • In a small saucepan, stir together the flour and milk, and cook over medium heat until boiling. Stir over heat until thick, about 2 minutes. Remove from heat and set aside to cool. In a medium bowl, cream butter, shortening, sugar and vanilla until light and fluffy. Gradually beat in the flour mixture at high speed. Invert cooled cake onto a tray. Split into two layers horizontally, and fill with the frosting. Replace top layer and cut into 3x2 inch rectangles. These keep better if individually wrapped.

Nutrition Facts

387.2 calories; protein 2.7g 5% DV; carbohydrates 41g 13% DV; fat 24g 37% DV; cholesterol 56mg 19% DV; sodium 310.8mg 12% DV. Full Nutrition

Reviews (9)

Read More Reviews
11 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I made cupcakes and filled them with the cream filling. Then I made a buttercream icing flavored with banana extract. It was great!! Read More
Rating: 5 stars
These are scrumptious yummy and delicious. They remind me of the Banana Suzy-Q's we used to buy back home. Everyone LOVES these! Read More
Rating: 4 stars
Very good.My husband loved it.My kids enjoyed them as well.I am going to also try chocolate cake mix and see how that works.This is a yummy recipe.Thankyou Read More
Rating: 5 stars
I have to thank you for this gem in my recipe box! The frosting filling was perfect. It wasn't too sweet or heavy so it didn't overpower the delicious flavors of the banana cake. I will definitely be trying variations of this recipe using chocolate cake for a traditional Suzie-Q cake. Also I'm going to try adding in a bit of peanut butter to the frosting for a PB Chocolate treat I know my family will appreciate. Thanks so much for sharing this one! Read More
Rating: 4 stars
I think this would've been great but reeeeally didn't want to use full fat butter AND shortening so I used reduced-fat Blue Bonnet margarine. The end result; the frosting tasted right but the texture was running and greasy-looking. Not appetizing not that fluffy filling I was so excited about. Not even usable. Bummer! So my advice is to definitely use full-fat butter/shortening if you make this. Read More
Rating: 5 stars
These were so yummy. I couldn't stop eating them. The filling is excellent. I used chocolate cake instead. Read More
Rating: 5 stars
YUMMY!!!! I WILL be making these again! I wonder if this would work as a sponge cake roll? I will try it and let you all know! Read More
Rating: 5 stars
Oh so good. I used a mini loaf pan for 1/2 the recipe and made cupcakes with the rest of the batter. Baked them both for 16 minutes. The cake is really tasty. I wasn't thrilled with the frosting at first it was a little grainy and not very sweet. I added about 1/2 cup powdered sugar and 2T cream. Could be that it was grainy because I was out of shortening so I used all butter. Not sure if that was why it was grainy or not. Family loved these. Read More
Rating: 5 stars
Yum! Our friends loved these as did my husband! Read More