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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.
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Banana Pudding Cake

5 from 28 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

Ingredients

Scale
  • 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

Instructions

  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.

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, 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 ♡

Nutrition

  • 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
  • Category: dessert
  • Method: bake
  • Cuisine: American
  • Diet: Vegetarian

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

Did you make this?

Leave a comment below and tag @chewoutloud on Instagram

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Recipe rating

163 comments

    • Lynne

    This is amazing cake. I baked it today and shared it with my neighbors. I did add chopped walnuts. Thank you for this delicious recipe!

    • CSW

    Easy and totally delicious! No mixer needed. No fuss and mine was done in 35 minutes.

    • Deanna

    I accidentally used cook and serve jello pudding mix. It is already in the oven.

    • Christy

    My family loves this cake!! I’m not a super sweet fan so I like that it doesn’t need a frosting. Just a dollop of cool-whip and it’s perfect. It’s also super easy. Win-win in my book. I also prefer the vegetable oil in place of the olive oil.

      • Amy Dong

      Awesome, Christy!

    • Cheryl

    I was excited to make this but it came out meh. Not something I would make again but will try some with ice cream or whipped topping.

    • Joyce

    Excellent cake the best I ever tast..really. I give it a ten.

      • Amy Dong

      That’s so great, Joyce!

    • Teresa

    I made this for a church potluck, and WOW, what a hit! The plate hardly had a crumb left on it. I had over ripe bananas and didn’t want to make bread, so I made your cake. The only modification I made: I used half cup of buttermilk and half cup of water. I will make it again.

    • Jody

    I used chocolate fudge cake mix, 3 medium bananas & chopped walnuts. Delicious

    • Kerry

    Can you sub grapeseed oil for the olive oil?

    • Lisa

    I used to make this recipe around 40 or 50 years ago, but cake mixes changed, so I stopped making them. They come out too fluffy and less dense. Does this lean towards the fluffy side or the pound cake side?

      • Amy Dong

      I’d say it’s tender and moist, yet the bananas give it a rich and dense quality. Try it, we think you’ll love it!

    • Kimmie

    How long should I bake it if using a 9 X 13 glass pain?

      • Amy Dong

      Hi, Kimmie: try 30-40 minutes, checking for doneness early on to prevent over baking.

    • Graylady

    I was searching for Bundt cake recipes when this popped up. I have made this cake three times in the past month. Twice for my husband (who is currently asking for another this week). Yesterday I took my third one to a family event. Sisters are today asking for the recipe. It could not be easier to make. What I love is no mixer is needed. These Ingredients are easy to find in most supermarkets too. The riper the bananas the better, I’ve found. The cake is moist and light. No icing needed. And it is not overly sweet. Great with alone or with that afternoon coffee. I will definitely make this cake again and highly recommend it.

      • Amy Dong

      So true, this is one of those easy recipes everyone asks for! And yes, we agree – it’s so good all by itself 🙂

    • Audrey Bennett

    I made this 3 days ago for my grandsons. I saved 1/3 of the cake for my brother and I.
    Everyone Loved it, including my brother who really doesn’t care for sweets. He loved how moist and flavorful it was. Strictly a winner and Thank you for sharing.

      • Amy Dong

      Awww, I love hearing that, Audrey! 🙂

    • Tommie

    Oh, so good. Big hit with our camping pot luck dinners. Thank you for sharing.

      • Amy Dong

      So glad your pot-luckers loved it! 🙂

    • Nancy

    This Banana pudding cake is now a must for my husband and me. We love it for breakfast with our coffee. I made it exactly as recipe said and it was the bomb and so moist. I just made it again and decided to try it with the moist cake mix “butter pecan”, all I can say is, delicious! Thanks for sharing this recipe.

    • Jennifer

    Loved it, made it for a late night snack with some friends

      • Amy Dong

      So happy your friends loved this – nice job!

    • Melissa

    Soooo good and so easy! I added in 1c of semi sweet chocolate chips and it was the bomb! This one is going in my recipe book for sure! ❤

    • BScott

    Easiest recipe i’ve ever tried regarding Banana Cake. It’s so moist and wonderful!! Thank you for sharing it!

      • chewoutloud

      You’re so very welcome!

    • Susie

    I just made this yesterday, made a couple of adjustments ; -)
    I used an extra egg yolk that was left over. Used buttermilk instead of water & I only had canola oil so used it. Also added about 1/2 cup toasted chopped walnuts.
    It was soooo moist & really good flavor from the banana cream pudding mix.
    It’s now in our FAV Recipe box.
    Thanks !

      • chewoutloud

      YAY, that’s perfect, Susie!

    • Sue Schaetz

    This is my all time favorite cake! I make this probably every other week! So very simple and just a wisk does it! No messy beaters! I always add nuts and usually chocolate chips also. Thank you for sharing! Sue from Green Bay, Wi

      • chewoutloud

      Thank you so much, Sue!

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