Go Back

Banana Pudding Cake

This cake is a very moist banana cake that's easy to make with banana pudding, cake mix, and bananas. It's a family favorite!
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 hours
Course lunch/dinner
Cuisine british
Servings 12 people
Calories 4556.1 kcal

Equipment

  • 1 Bundt Pan (10-inch) Ensure it is well-greased and floured to prevent sticking.
  • 1 Large Mixing Bowl For combining the cake batter ingredients.
  • 1 Electric mixer or whisk Essential for achieving a smooth, well-aerated batter.
  • 1 Wire Cooling Rack For proper airflow and cooling after baking.
  • 1 Small Bowl For preparing the confectioners' sugar glaze.

Ingredients
  

Main

  • 1 15.25 ounce package yellow cake mix
  • 1 3.5 ounce package instant banana pudding mix
  • 4 large eggs
  • 1 cup water
  • ¼ cup vegetable oil
  • ¾ cup mashed bananas
  • 2 cups confectioners' sugar
  • 2 tablespoons milk
  • 1 dash vanilla extract
  • ½ cup chopped walnuts Optional

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
  • Stir cake mix and pudding mix together in a large bowl. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  • Bake in the preheated oven until a skewer inserted into the cake comes out clean, about 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • To make the glaze: Combine confectioners' sugar, milk and vanilla in a small bowl. Whisk until smooth and a drizzling consistency. When cake is cooled, drizzle icing over cake with a zigzag motion. Sprinkle chopped nuts over wet icing if desired.

Notes

For an intensified banana flavor, use very ripe, almost spotty bananas; their natural sugars and aroma are more pronounced. Ensure all wet ingredients (eggs, water, oil, mashed banana) are at room temperature to encourage a smoother, more emulsified batter. Do not overmix the batter after the initial blending; overmixing can develop gluten, leading to a tougher cake. Thoroughly grease and flour the Bundt pan, especially in its intricate crevices, to guarantee an easy release. For an elevated touch, lightly toast the chopped walnuts before sprinkling them on the glaze to enhance their nutty aroma and provide a delightful textural contrast.