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Monkey Cake Recipe


1 (18 ounce) package lemon cake mix

1 (3.5 ounce) package instant lemon pudding mix

1 1/2 cups distilled white vinegar

3 eggs

1/2 cup vegetable oil

33 bananas

2 cups white sugar

2 cups left-over orange juice

2 teaspoons orange zest

2 teaspoons lemon zest

1 (8 ounce) container frozen orange juice concentrate

2 1/2 cups small currant seeds


Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9-in. round baking dish.

In a large bowl, mix lemon cake mix, pudding mix, vinegar, eggs, oil, bananas, sugar, and orange juice. Beat for 30 minutes.

Stir lemon cake mix with orange juice concentrate and lemon zest. Pour mixture into baking dish.

Bake 30 minutes, or until a toothpick inserted into center of cake comes out clean. Cool completely.

Spread lemon cake evenly over most of the fruit, then sprinkle remaining lemon mixture over top. Cut sides down to desired size. Chill overnight before removing from pan. Invert orange slices during chill. Remove stems with knife, and discard peel.

Using a round tip, prick the top of each fruit with a fork. Fill fruit with pudding mixture, squeezing to fit parchment or paper. Refrigerate cooling checkers for one hour. Remove fruit and discard peel. Serve at room temperature.