Just this week in Middle Tennessee, we were in the path for the Eclipse and my friend had an Eclipse party featuring amongst other edibles, Moon Pie Banana Pudding Shots which were delicious! Here’s the recipe for these Moon Pie deliciousness.
Moon Pie Banana Pudding Shots:
1- (12 count) package Mini Moon Pies
1 Cup Sour Cream
3 Cups prepared Instant Vanilla Pudding
5 or 6 Bananas
Juice of 2 Lemons
1 Cup Heavy Cream, whipped (about 3 Cups) or your favorite equivalent
Chop the Moon Pies into bite-size pieces. In a medium bowl mix the sour cream and vanilla pudding and set aside. Slice the bananas and toss with the lemon juice in another medium bowl.
In a trifle bowl or other serving bowl, layer Moon Pies, pudding, bananas the more pudding. Repeat the layering, ending with pudding on top. Serve immediately or refrigerate up to a day. Top with the whipped cream just before serving.
To serve in mini parfait glasses, layer the ingredients directly into the glasses.
Makes about 24 (40-ounce) servings.
And if you decide you would like to have the creator’s recipe, you can order her book on Amazon. She offers it in digital format or hardcover and this cookbook is full of some southern deliciousness! Highly Recommend!
Another sweet idea for those moon pies…the banana ones!
Banana Moon Pie Layer Cake
- 3 large bananas, mashed
- 2 Tablespoons lemon juice
- 3 cups all purpose flour
- 1 1/2 tsp baking soda
- 3/4 cup (12 Tablespoons) salted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups buttermilk
- Marshmallow Frosting:
- 1 stick salted butter, slightly softened
- 1/4 cup heavy whipping cream
- 1 tsp vanilla extract
- 7 oz jar marshmallow creme
- 3 cups powdered sugar
- Graham Cracker Frosting:
- 9 graham crackers, crushed
- 1/4 cup milk (or a bit more, if needed)
- 1 stick salted butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Banana Glaze:
- 1 cup powdered sugar
- 2-3 Tablespoons warm water
- 1 teaspoon banana extract
- Few drops yellow food coloring
- Optional: Banana Moon Pies for topping
- Preheat oven to 350. Butter and flour three 8 inch cake pans and set aside.
- In a small bowl, combine mashed bananas and lemon juice and set aside. In another bowl, mix the flour and baking soda and set aside.
- In a large mixing bowl beat the butter with a mixer on medium speed for 30 seconds. Add both sugars sugar and beat on medium until light and fluffy, 2 minutes. Beat in eggs, one at a time until combined, scraping the bowl after each. Beat in the vanilla. With the mixer on low speed, beat the flour mixture and buttermilk in alternately, starting and ending with flour and scraping the sides of the bowl as needed. Fold in mashed bananas.
- Fill cake pans evenly and bake for about 20 minutes or until tops spring back when lightly touched in the center. Let cakes cool in the pans for about 10 minutes before removing to wire racks to cool completely.
- Prepare marshmallow frosting: In the bowl of your mixer, beat butter, vanilla and whipping cream on medium low speed. Add marshmallow cream and beat on medium until smooth. Slowly beat in powdered sugar until just barely mixed. Increase speed to high and beat for one minute, until fluffy.
- Place one cake, top side down, on your cake plate and spread with half of the marshmallow frosting. Top with another layer, top side down, and spread with the rest of the frosting. Place the last cake on top, top side down, and place cake in the refrigerator.
- Make graham frosting: In a blender or food processor, combine graham cracker crumbs and milk until a peanut butter type mixture forms. If it is too thick, add more milk, one Tablespoon at a time, until it is the consistency of peanut butter.
- In the bowl of your mixer, beat butter, graham cracker mixture, and vanilla until smooth. With the mixer on low, slowly add powdered sugar until just barely mixed in. Increase speed to high and beat for one minute. Remove cake from refrigerator and frost. Place back in the refrigerator while you prepare glaze.
- In a small bowl, whisk together all the glaze ingredients, including yellow food coloring, until smooth. Pour over the center of the cake, spreading to the edges so it will drip down. Top with cut up Banana Moon Pies if desired.
Inevitability you will catch many moon pies (they are usually the little ones) and they come in so many different flavors. What to do with these sweet delights…make a moon pie cake of course. I made a few—sorry forgot to take photos but surely will next time. The recipe I followed was from Jeff Foxworthy…yes Jeff Foxworthy.
- 8 regular sized moon pies in flavor of your choice*
- 16 ounce tub whipped topping
- Large box cook and serve vanilla pudding* Prepared according to package directions
- 4-5 bananas
- 1 bottle caramel syrup
- 1 tsp of vanilla
- 1/2-1 Cup chopped walnuts or pecans (optional)
- Cut 28-35 minis into 3 strips (you can mix the flavors up or use one flavor type and use half for one side and half for the other side. Place the strips, cut side up, in the bottom of a 9×13 baking dish or cake pan.
- Prepare pudding according to package directions (add 1 tsp of vanilla to pudding) and pour over moon pies while still warm. Cover dish with foil and refrigerate until cold.
- Top moon pies with a generous drizzling of caramel. Slice bananas on top of that. Spread whipped topping over all and top with another generous drizzling of caramel.
- Chop up remaining moon pie into bite sized pieces and scatter pieces on top. Cover again and refrigerate until ready to serve (can serve immediately but gets better after an hour in the fridge). And you can sprinkle with some chopped walnuts or pecans.
The King Cake is a braided cake much tasting like a coffee cake and it’s decorated with icing and sugar with the colors of Mardi Gras. Purple for the Justice of God, Gold for God’s power and Green for Faith in Christ. And there’s always a small plastic baby placed in the cake. The person that receives the piece of cake with baby doll is responsible for providing the cake for the next year’s celebration.
I have yet to create a King Cake but after scouring the web, found this gem of a recipe from a favorite recipe website:
1 cup milk
1/4 cup butter
2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
5 1/2 cups all-purpose flour
1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup raisins
1/2 cup melted butter
1 cup confectioners’ sugar
1 tablespoon water
Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
Roll dough halves out into large rectangles (approximately 10×16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners’ sugar blended with 1 to 2 tablespoons of water.
You can find the original recipe here: