Banana Cream Pudding Cake

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!

PREPARATION TIME:

Prep Time: 15

Cook Time: 40

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.

Equipment:

Silicone Bundt Cake Pan
Yellow Cake Mix, 13.25 oz
Banana Cream Instant Pudding

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.

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Nutrition (per serving)