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Chicago Atomic Cake

No recipe image available.In Chicagoland, this is a very popular cake! This cake is best eaten on the day it is made.

Recipe Ingredients:

1 (9-ounce) Jiffy Mix Yellow Cake Mix*, prepared and baked according to package directions
1 (9-ounce) Jiffy Mix Chocolate Cake Mix, prepared and baked according to package directions
1 (9-ounce) Jiffy Mix White Cake Mix, prepared and baked according to package directions
2 medium bananas, sliced
1 (3-ounce) package instant banana pudding mix, prepared according to package directions for a pie
About 1 1/2 cups sliced fresh strawberries
1 (3-ounce) package instant chocolate pudding mix, prepared according to package directions for a pie
1 (3-ounce) package instant vanilla pudding mix, prepared according to package directions for a pie
1 (8-ounce) container frozen non-dairy whipped topping, thawed**

Cooking Directions:

  1. Prepare the yellow, chocolate and white cake according to package directions. Cool on wire rack for about 10 minutes and then remove from pans and cool completely.
  2. Place the yellow cake layer on a cake plate, top with sliced bananas and spoon the prepared banana pudding evenly over the banana slices.
  3. Next, place the chocolate cake layer on top of the banana layer and top with sliced strawberries. Spoon the prepared chocolate pudding evenly over the strawberry slices.
  4. Place the white cake layer on top of the chocolate/strawberry layer and spoon the prepared vanilla pudding evenly over the white cake layer.
  5. Frost the sides and top of the cake with the whipped topping (or real sweetened whipped cream; see suggestion below).
  6. Refrigerate until serving time. Refrigerate any leftovers.

Makes 12 to 15 servings.

*If desired, add 1 teaspoon of banana flavoring to the yellow cake mix.

**Real sweetened whipped cream can be used. Beat 1 pint of heavy cream with 1/3 to 1/2 cup powdered sugar and 1 teaspoon vanilla until stiff peaks form.

Note: If the one layer Jiffy Cake Mixes are not available in your area, prepare half of a regular 18.25-ounce cake mix for each layer of this cake, or prepare the whole cake mix and freeze the extra layers for another time.