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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

4.70 from 116 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

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Recipe Rating




193 comments

    • 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.

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