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Large slice of banana cake with strawberry on a white plate.

Easy Strawberry Banana Cake with Cream Cheese Frosting

Course: Dessert
Cuisine: American
Keyword: strawberry banana cake with cream cheese frosting
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 servings
Calories: 424kcal
Author: Kara @ Quick and Easy Baking
This moist and easy strawberry banana cake is made with a cake mix, covered with cream cheese frosting and is perfect for summer.
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US Customary - Metric

Ingredients

For the cake:

  • 3 medium-sized very ripe bananas, mashed
  • 1 (15.24 ounce) box strawberry cake mix, dry (I used Betty Crocker's strawberry cake mix)
  • 1 cup milk
  • 3 large eggs

For the frosting:

  • 1 (8 ounce) package softened cream cheese, room temperature
  • 1 cup unsalted butter, room temperature (2 sticks)
  • 6 cups confectioners sugar

Instructions

For the cake:

  • Preheat oven to 350 degrees F. Grease or spray two, 8 inch round cake pans.
  • In a large bowl, mash up the bananas, then add in all the other cake ingredients and mix on medium to medium-high speed unti well mixed.
  • Spread the batter evenly into the prepared pans and bake for approximately 25-30 minutes. Cake is fully baked when a toothpick inserted into the center comes out with a few moist crumbs on it or clean, but no raw batter.
  • Once baked, set the warm cake layers, still in the pans, onto a cooling rack to cool for about 10 minutes, then turn the cakes out of the pans and onto the cooling racks to cool completely before adding the frosting.

For the frosting: (for an even easier frosting option, see the notes below)

  • In a large mixing bowl, mix the cream cheese and butter with an electric mixer on medium-high until smooth.
  • Add 3 cups of confectioner's sugar and mix well on medium speed. Then add the last 3 cups of confectioner's sugar and mix well on medium.
  • Scrape down the sides of the bowl and mix again at medium-high for about two minutes to make it fluffy. If the frosting is a little loose in consistency, pop it in the fridge to chill for about 20 minutes or so.
  • Cover cooled cake layers with frosting and serve.

Notes

This cake should be stored, well covered, in the refrigerator and can last for about 5 days when stored properly. This cake is best served chilled or at room temperature. If very cold, allow it to come closer to room temperature before serving.
For an even easier frosting, you could use pre-made canned cream cheese frosting.
Nutritional values are an estimate. Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 424kcal | Carbohydrates: 68g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 28mg | Potassium: 157mg | Fiber: 1g | Sugar: 63g | Vitamin A: 584IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 0.3mg