5-Ingredient Banana Pudding Cake
- By Amy Dong
- Updated Aug. 28, 2026
I’ve been making this extra moist banana pudding cake for over 20 years, and it will remain a deliciously reliable banana cake. I routinely bring this to gatherings; it’s “that cake” that people request. It’s a super simple, non-fussy bundt cake that has big banana flavor and a tender crumb. You’ll only need 5 ingredients.
In This Article
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Amy’s Notes
Many of you know that I almost always bake from scratch. To every rule, there are exceptions.
It’s Cheaty McCheaty time; I’m throwing down a banana cake that calls for Betty Crocker. And nobody but you will know.
- No Frills Needed: This banana cake recipe is so moist and delicious that it needs no frosting or icing of any kind – unless you choose to add it.
- Only 5 Ingredients: No need to hunt for a long grocery list.
- Keeps Well: This easy banana cake is actually better the day after its baked. Leftovers can be chilled or frozen.
If you love this easy cake recipe you might also enjoy this moist brown sugar cake recipe.
Key Ingredients
Simply grab these 5 items to make perfectly moist banana bundt cake:
- Extra Ripe Bananas: The best banana cake starts with super ripe bananas. The more brown spots, the better.
- 1 box yellow cake mix: I’ve had the most consistent and best results using Betty Crocker Super Moist version. You can use your favorite brand.
- Banana cream instant pudding powder. Be sure you’re grabbing the instant kind. You’ll be mixing this in dry.
- Fresh eggs: Lightly beaten, for binding the cake.
- Canola or Light Olive Oil: For ultimate moistness and tenderness, we opt for oil instead of butter. I promise your banana pudding cake won’t taste like olives.
Substitutions and Variations
- Pudding Flavor: If you can’t find banana cream instant pudding, try vanilla instant pudding. Note that it will lose a bit of banana-forward flavor.
- Add Ins: Fold in mini chocolate chips, toasted coconut flakes, or toasted chopped pecans right before pouring into pan.
Step-By-Step Instructions
- Preheat oven to 350F, with rack on lower-middle position. Grease and flour a bundt pan.
- In a large bowl, combine all ingredients except bananas. Fold in bananas just until combined.
- 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.
- Once cool, use very thin knife to separate cake from pan. Invert and remove cake.
How to Prep Ahead
- Bake it a day in advance and let it cool completely. This cake actually tastes better the next day.
- Baked cake can be wrapped airtight and kept at room temperature for 1-2 days.
- Cake can be covered airtight in the fridge for up to 5 days.
- Freeze the cake by wrapping it airtight, first with plastic wrap, followed by foil. It can be frozen for up to 1 month.
Pro Tips for the Best Results
- Use a nonstick bundt pan. Let the cake cool in the pan at room temperature for clean removal.
- 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.
- Only use extremely ripe bananas for the best flavor and texture.
- Don’t bake until toothpick inserted in center comes out totally clean, as that can result in a drier cake. Once your toothpick comes out with a few tiny tender crumbs still attached, your cake is done.
Banana Pudding Cake Recipe
Ingredients
- 2 medium bananas, extremely ripe, roughly mashed
- 13.25 ounces yellow cake mix, I use Betty Crocker Super Moist
- 3.4 ounces banana cream instant pudding powder, I use Jello brand
- 4 large eggs, lightly beaten
- 1 cup water
- ¼ cup canola or light 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.
Equipment
Notes
- If you want 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 coconut oil if you prefer.
- Topping Options: sliced bananas, stabilized whipped cream, vanilla bean ice cream, or 4-Ingredient Salted Caramel Sauce.
- Storage: Keep airtight at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 1 month.
Nutrition (per serving)
What to Serve with Banana Pudding Cake
This cake needs no frosting, but it pairs well with these:
- A scoop of creamy vanilla ice cream, as any cake is delicious with ice cream on top.
- A dollop or stabilized whipped cream, on top of each slice.
- A hot cup of coffee or tea, in case you want cake for breakfast. I personally love this cake for breakfast.
Frequently Asked Questions
Your favorite brand of yellow cake mix will work; we prefer Betty Crocker Super Moist yellow cake mix.
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.
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.
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.
Once baked and completely cooled, you can freeze your banana cake by wrapping it airtight and freezing it for up to a month.
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.
You can add in 1/2 cup of chocolate chips, toasted coconut flakes, or toasted chopped pecans, if you’d like.
Yes! Pour the batter into two greased 9-inch round pans for a layer cake. Or, pour into a greased 9×13 pan. For both versions, bake time will be much less, so start checking at least 10 minutes earlier.
More to Bake and Eat
- For a super yummy from-scratch yet easy banana cake, take a taste of this tender snack cake.
- This Strawberry Banana Bread is out of this world and SUCH a super yummy breakfast treat!
- Quick breads are my thing. Banana Yogurt Chocolate Bread is full of goodness and decadent!
- For a light and fluffy cake, this banana chiffon cake is unbeatable.