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Banana Pudding Cake (5-Ingredients)

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

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 Betty C. Rest assured, I’m first and foremost a from-scratch girl.  But this banana pudding cake begs to be given a special pass.

This is one of those classics in my multi-binder recipe collection that’s been loved on ever since an old friend gave it to me. I can’t count the times people have tasted and requested the recipe.

This extra-moist banana bundt cake is beyond easy and is so wonderful that it needs no frosting, drizzling, or icing of any kind.

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

Luscious Banana Cake with 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 breakfast/brunch with your favorite cup of coffee or tea. It’s is also magnificent for dessert, alongside a scoop of vanilla bean ice cream. When and how you do this thing is completely up to you.

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

  • 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.
  • 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.
  • 1 (4-serving size) package Jello banana cream instant pudding powder. Be sure you’re grabbing the instant kind.
  • Fresh eggs, lightly beaten
  • 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 Bundt Cake
This Banana Pudding Cake is SO good, it needs no frosting

Pro Tips for your 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 certainly drizzle the cake with your favorite icing.

I find that simply slicing the banana cake and serving it alongside some fresh fruit – perhaps stabilized whipped cream – is just divine and absolutely satisfying.

Banana Pudding Cake Slices
Banana pudding cake keeps fresh for days.

Banana Pudding Cake

5 from 24 reviews

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 min
  • Cook Time: 40 min
  • Total Time: 55 minutes

Yield: 12 1x


  • 2 very, very ripe medium bananas, roughly mashed
  • 1 box yellow cake mix (Betty Crocker Super Moist turns out best)
  • 1 (4-serving size) package Jello banana cream instant pudding powder
  • 4 large eggs, lightly beaten
  • 1 cup water
  • 1/4 cup olive oil


  1. Preheat oven to 350F, with rack on lower-middle position. Grease and flour a bundt pan and set aside.
  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.


This banana pudding cake is so fantastic on its own that it needs no frosting or icing. We love it as-is. That said, if you really want to ice it, here are quick and simple options: 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.

Or, top with powdered sugar, sliced bananas, whipped cream, ice cream, or fresh fruit. 

If you enjoyed this recipe, please come back and give it a rating ♡


  • Serving Size: 1
  • Calories: 177
  • Sugar: 22.3 g
  • Sodium: 147 mg
  • Carbohydrates: 26.8 g
  • Fiber: 0.5 g
  • Protein: 4.1 g
  • Cholesterol: 62 mg
  • Author: Chew Out Loud
  • Category: dessert
  • Method: bake
  • Cuisine: American
  • Diet: Vegetarian

Keywords: banana pudding cake, banana bundt cake, banana cake

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

Did you make this?

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Recipe rating


    • tweenselmom

    I love banana bread and pudding. I miss baking so much and I love to try this recipe.

    • Joanna

    This looks like a delicious cake, especially that it is so moist. Reminds me of the banana bread which I used to eat during my trip to Malaysia. It was so good!

    • Chad

    omg give me give me give me!!! I would love to make it soon, it looks so delicious and the recipe is easy to follow.

    • Angel

    Yum! I love easy, simple recipes and can practically smell and taste those pictures. I’ve never made this kind of cake before but I may need to try to soon!

    • Jody

    this recipe looks so delicious! Yummy!

    • Tamekia

    Could i use 1 cup buttermilk or heavy whipping cream, instead of 1 cup water in this recipe

      • chewoutloud

      You can use buttermilk if you have it 🙂 Enjoy and happy baking, Tamekia!

    • Joyce Mills

    I made this with Betty Crocker spice cake mix and used 3 small bananas and it was delicious and very moist. I this recipe because there is no nuts in it since I can eat them. Thanks for the recipe.

    • Julie

    I made this today. I used vegetable oil, not olive oil. I frosted it with homemade cream cheese frosting. It was DELICIOUS!! A definite keeper!

      • chewoutloud

      Awesome, Julie! So happy you liked it! Happy continued baking 🙂

    • Lore

    Great recipe! I just made the cake and turn out so moist and delicious!

    • CCW

    Can you use Vanilla pudding mix?

      • chewoutloud

      Yes, you can 🙂 Enjoy and happy baking!

    • Phyllis Smith

    OMG! I just whipped up the ingredients, adding a few of my own, and this cake (Banana Pudding Cake) is going to be SOOOOooo good! I could have eaten it before cooking (I did taste it … a couple times)!! I sub’d a blend of coconut oil & butter for the olive oil (I am southern born and southern bread), I added more bananas (I had like 5 REALLY ripe bananas) and I added 1/2 TBS pure vanilla extract and 1 cup of chopped & roasted pecans. I cannot wait for it to get done!! It is baking RIGHT now … we will enjoy this while watching the Alabama vs Tennessee game … Roll Tide, Y’all!

      • chewoutloud

      Yipee! So happy you’re loving it, Phyllis! The nuts sound fantastic. 🙂

    • Corey

    I just made this cake and it is awesome. My youngest hates bananas, but i had to stop him from eating it. Thanks for the recipe.

      • chewoutloud

      LOL, so true, Corey! My oldest supposedly hates bananas, but he won’t stop eating this cake 🙂 🙂

    • cindyvanessa

    This looks so lovely! Do you think this would work if I used a banana cake recipe from scratch like your banana cake recipe, and added the instant pudding?

      • chewoutloud

      I think it could work! Let me know how it goes, I’d love to hear

    • Mary Ann

    Just made this. Used sugar free instant pudding. skim mlk instead of water. Added chopped walnuts and mini chocolate chips. It is so yummy , doesn’t need frosting.

    • Sandy

    Unbelieveably Awesome!
    Made this today, and would like to say Thank You so very much for sharing.
    Definately a will-do again! ☺

      • chewoutloud

      Yay, so happy to hear it, Sandy!

    • LaWanda

    I am not one to write reviews; however, your recipe for banana pudding cake changed that. I have never made a cake that did not call for a mixer of some type or olive oil. It was so easy and turned out perfect. I did add an extra banana and some banana extract, and I used butter and sugar instead of grease and flour for my bundt pan. It was the best cake that I have ever made, and I have made a lot of cakes. It was so moist and absolutely delicious. Best. Banana. Cake. Ever!

      • chewoutloud


    • Andrea Harris

    LOVE this cake! I used to only make banana cake from scratch but this is so much easier and better! So moist and yummy!!

    • Michelle

    Going to make this for Thanksgiving. Can I use a regular cake pan or does it need to be a bundt pan? Thanks Michelle

      • chewoutloud

      You can use a regular one and adjust your bake time accordingly. Enjoy!

    • Mary

    Can this be frozen for about 2 weeks?

      • chewoutloud

      If you wrap it airtight, it should do fine for 2 weeks in freezer. Defrost at room temp and serve. Enjoy, Mary 🙂

    • Dee

    I just found this recipe and decided to try it since I had ripe bananas to use up. I added some blueberries as well because, why not? Then when I turned the cake over but it was still warm, I brushed on some melted butter and sprinkled on some cinnamon sugar. Over-the-top good!

      • chewoutloud

      Yipee, Dee! I’m sooo happy to hear you liked this as much as we do! Blueberries are awesome and ditto with the cinna-sugar! Thanks for taking the time to come and let us know you liked 🙂

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