Banana Pudding Cake Recipe
This Banana Pudding Cake is extremely moist and offers 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.
Servings: 12
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)
Calories: 157kcal | Carbohydrates: 30g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 253mg | Potassium: 108mg | Fiber: 1g | Sugar: 16g | Vitamin A: 103IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 1mg