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5-Ingredient Banana Pudding Cake

This extra moist banana pudding cake boasts giant banana flavor and a tender crumb. Unbelievably easy, a crowd-pleaser, and fail proof. You’ll only need 5 ingredients.

Banana Pudding Cake Slices
Super moist banana bundt cake is amazing all on its own, without any frosting.

The Easiest Banana Cake

If you subscribe to my recipe newsletters or poke around here a bit, you know that I almost always bake recipes from scratch. To every rule, there are exceptions.

It’s Cheaty McCheaty time; I’m throwing down a banana cake that calls for a bit of Betty Crocker. Rest assured, I’m first and foremost a from-scratch girl.  But this banana pudding cake begs to be given a special pass.

This extra-moist banana bundt cake is beyond easy and is so wonderful that it needs no frosting, drizzling, or icing of any kind. If you love this easy cake recipe you might also enjoy this brown sugar cake.

Banana Pudding Cake in Bundt Pan
Just 5 ingredients in this banana bundt cake.

Just 5 ingredients

When I have zero free time and need a crowd-pleasing cake in a jiffy, this easy banana cake is one of my go-to’s. It’s perfect for an easy breakfast or brunch recipe with your favorite cup of coffee or tea. It’s is also magnificent for a super simple dessert recipe, alongside a scoop of vanilla bean ice cream.

Simply grab these 5 items to make perfectly moist banana bundt cake:

  1. The best banana cake starts with the best bananas: use 2 extra-ripe bananas, roughly mashed. The more brown spots, the better. If you prefer zero bits of banana chunks in your cake, go ahead and mash them thoroughly. We prefer them roughly mashed, for tiny bits of banana chunks in finished cake.
  2. 1 box yellow cake mix — the brand does matter in this particular banana cake. I’ve had the most consistent and best results using Betty Crocker Super Moist.
  3. 1 (4-serving size) package Jello banana cream instant pudding powder. Be sure you’re grabbing the instant kind.
  4. Fresh eggs, lightly beaten
  5. For ultimate moistness and tenderness, we opt for olive oil instead of butter. We promise your banana pudding cake won’t taste like olives.
Banana Pudding Cake Slices
Banana pudding cake keeps fresh for days.

Step-By-Step Instructions

  1. Preheat oven to 350F, with rack on lower-middle position. Grease and flour a bundt pan.
  2. In a large bowl, combine cake mix and instant pudding powder. Whisk to loosen any lumps. Add eggs, water, and oil. Whisk just until incorporated. Using rubber spatula, fold in bananas just until combined; don’t over-mix.
  3. Pour into prepared bundt pan, lightly shaking to even out the batter.
  4. Bake 35-45 minutes, or just until a toothpick inserted in center comes out with a few tender crumbs attached. Don’t over bake.
  5. Cool completely in pan on rack. Once cool, use very thin knife to separate cake from pan edges, if needed. Invert and remove cake.
Banana Bundt Cake
This Banana Pudding Cake is SO good, it needs no frosting

Pro Tips for The Best Banana Cake

  • Use a nonstick bundt pan. It’s easy, fuss-free, and fail-proof. Let the cake cool in the pan at room temperature for clean removal.
  • Speaking of which, do let the cake fully cool before slicing into it. My best results have come from allowing the baked cake to cool overnight on the counter. It’ll remove much more easily from pan the next morning, and the texture is amazing.
  • The more ripe your bananas are, the better your cake will taste.
  • Don’t bake until toothpick inserted in center comes out totally clean, as that sometimes leads to over-baking. Once your toothpick comes out with a few tiny tender crumbs still attached, your cake is done.
  • Dress it up or keep it simple.  I typically forgo any icing on this one, because this banana pudding cake is 100% yum without any bling.
  • If you wish, you can drizzle the cake with your favorite icing or cream cheese frosting. This banana cake is so good, it really needs nothing but itself. If anything, this light and fluffy stabilized whipped cream would be perfect.

Commonly Asked Questions

Which brand of box cake is best?

Your favorite brand of yellow cake mix will work; we prefer Betty Crocker Super Moist yellow cake mix.

Do you have to pre-cook the pudding?

You do not cook the pudding prior to adding it to the cake batter. You simply use the instant pudding powder straight, as-is, adding it directly to the batter.

Can I make this banana pudding cake in advance?

This cake is perfect for making ahead of time, as it stays moist and tender and tastes even better the next day. Let baked cake cool completely in the pan, if you’re baking it ahead of time.

How long will banana pudding cake last?

This cake keeps well for 2-3 days at mild room temperature. If you’re keeping it longer than that, you can cover tightly and chill for up to a week.

Does banana pudding cake freeze well?

Once baked and completely cooled, you can freeze your banana cake by wrapping it airtight and freezing it for up to a month.

How should I frost banana pudding cake?

This cake is so good all on its own and does not need any frosting or icing at all. However, if you’d like, you can use your favorite buttercream frosting, 4-Ingredient Salted Caramel Sauce, Hot Fudge Sauce, or Stabilized Whipped Cream to top it with.

What are some add-ins for banana pudding cake?

You can add in 1/2 cup of chocolate chips, toasted coconut flakes, or toasted chopped pecans, if you’d like.

Did you make this?

Please give us a rating and comment below. We love hearing from you!

Banana Pudding Cake Slices

Banana Pudding Cake

4.69 from 111 ratings
This Banana Pudding Cake is dreamy and luscious! It’s extremely moist, tender, and boasts huge banana flavor. This cake is perfect for brunch and dessert alike. It’s delish without any icing, but feel free to add your own if you wish!
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 12
Author: Amy Dong

Ingredients  

  • 2 medium bananas, extremely ripe, roughly mashed
  • 13.25 oz yellow cake mix, Betty Crocker Super Moist
  • 3.4 oz banana cream instant pudding powder, Jello brand
  • 4 large eggs, lightly beaten
  • 1 cup water
  • ¼ cup olive oil

Instructions

  • Preheat oven to 350F, with rack on lower-middle position. Grease and flour a bundt pan and set aside.
  • In a large bowl, combine cake mix and instant pudding powder. Whisk to loosen any lumps. Add eggs, water, and oil. Whisk just until incorporated. Using rubber spatula, fold in bananas just until combined; don’t over-mix.
  • Pour into prepared bundt pan, lightly shaking to even out the batter.
  • Bake 35-45 minutes, or just until a toothpick inserted in center comes out with a few tender crumbs attached. Don’t over bake.
  • Cool completely in pan on rack. Once cool, use very thin knife to separate cake from pan edges, if needed. Invert and remove cake.

Notes

  • This banana pudding cake is so fantastic on its own that it needs no frosting or icing. We love it as-is. That said, for a simple icing: Mix 1 TB warm milk + 1 cup powdered sugar until it’s the consistency of thick icing. Transfer into a small Ziploc baggie and cut a tiny hole in the corner; drizzle over cooled cake.
  • Feel free to use canola oil or vegetable oil instead of olive oil, if you prefer. 
  • Other options: sliced bananas, stabilized whipped cream, vanilla bean ice cream, or 4-Ingredient Salted Caramel Sauce
If you enjoyed this recipe, please come back and give it a rating – we ❤️ hearing from you!

Nutrition (per serving)

Calories: 81kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 25mg | Potassium: 93mg | Fiber: 1g | Sugar: 2g | Vitamin A: 103IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.4mg
Course: Dessert
Cuisine: American
Diet: Vegetarian
Method: Bake

For a super yummy from-scratch yet easy banana cake, take a taste of this tender little snack cake:

Banana Cake Whipped Cream Cheese Frosting 2

This Strawberry Banana Bread is out of this world and SUCH a super yummy breakfast treat!

Strawberry Banana Bread 4

Quick breads are my thing.  Banana Yogurt Chocolate Bread is full of goodness and decadent!

Yogurt Banana Chocolate Chip Bread

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Recipe Rating




188 comments

    • Rachel

    Is there a way to make this turn out great without eggs? We are vegan and don’t buy or use them . Also, I can’t stand the taste of artificial banana. Banana flavored pudding for banana pudding is my biggest pet peve. Can I use regular vanilla for this?

      • Amy Dong

      You can use vanilla pudding, yes. You can try flax eggs; let me know if you do!

    • Thomas
    • 5 stars

    Best dessert I have ever made, I am going to attempt making in a 9×13 and cut into squares and see what happens

    • Andrzej K
    • 5 stars

    Loved it!

    • Debbie
    • 5 stars

    Oh.ygosh. this is Sooooo Good

      • Amy Dong

      Yay, glad you loved it, Debbie!

    • Maria
    • 5 stars

    Made this for a church fellowship. Put whipped cream on top and added some crumbled cookies for garnish. Brought home an empty plate.! Delicious!

    • Carmen Gonzales

    Saw the pic and had to come find the recipe, I’m guessing this would be absolutely sinful with some macerated strawberries and whipped cream on top. Mmmmm

      • Amy Dong

      So good on its own, but you can amp it up any way you like 🙂 🙂

    • Laura

    Hi, how much banana pudding jello do I use? My store only has a 5.1 oz box

    • Ellen
    • 5 stars

    Delicious. I will definitely make this cake again.

    • Marcy

    Made using my Pampered Chef mini Bundt pan. Made 9 little cakes. Baked for 18 minutes at 350°. Turned out perfect!

    • Cheryl Bravyak
    • 5 stars

    Excellent cake! Not too sweet and very moist! Will make this again & again!
    One add…my yellow cake mix was out of date and you can use it. I added a 1/2 tsp of baking soda to the dry cake mix just to be sure it would rise! Then added the pudding mix and wet ingredients.

    • Granny E
    • 5 stars

    This recipe is a keeper! My family loved it! I did make one small addition by adding a tablespoon of cinnamon to the batter. I will definitely be making this again.

    • Renee

    Can you use the sugar free jello instant banana pudding mix in this cake?

      • Amy Dong

      Yes, you can, though the flavor will probably be a bit different than the original. Enjoy, Renee!

    • Arlene
    • 5 stars

    Best cake ever

    • Naun
    • 5 stars

    Made this last night but used vegetable oil by mistake. Cake came out delicious anyway. Gave half to my neighbors. The teenaged dsighter said it was sooooo good.
    Just one question. How long does it stay good on counter covered?

      • Amy Dong

      At moderate room temperature, it can keep 2-3 days on counter. SO happy you all enjoyed this!

    • Marlena

    Looks good and easy ! Quick question, can I just bake this cake in a square pan opposed to a bundt pan? Thanks!

      • Amy Dong

      Yes, you can bake in square pan, but adjust baking time (you’ll probably want less time.)

    • Marlene
    • 5 stars

    Amy, I’ve made this cake twice already & it’s the bomb! So easy to make, tastes very banana-ey (made up word) & very moist. I took it to a church function & also made it for a friend’s bachelor weekend & was very well appreciated. This is my “go to” when I need something fast & delicious & I get great compliments on it. Thank you for sharing!

      • Amy Dong

      Aww, that is so great, Marlene! Thank you 🙂

    • Sandy

    Can I use the cook and serve Pudding mix for the Banana bundt cake??

      • Amy Dong

      We recommend staying with instant pudding powder for best results.

    • Gee Gee
    • 4 stars

    Easy and good. Made a nice bundt cake. Thanks!!

      • Amy Dong

      So glad you enjoyed this!

    • Janet

    Has anyone tried making this with coconut oil?

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