Banana Pudding Cake
User Reviews
4.7
Banana Pudding Cake
Description
This Banana Pudding Cake recipe uses a yellow cake mix and banana cream instant pudding powder to infuse both banana flavor and moisture. Mashed ripe bananas add fresh banana taste and texture, while beaten eggs, water, and olive oil form the batter's liquid base. Baking in a greased and floured bundt pan yields a ring-shaped cake with a tender crumb that holds moisture well.
The cake is baked at 350°F until a toothpick inserted in the center comes out with a few moist crumbs, indicating it is done baking without overcooking. The pudding powder contributes to the cake’s slightly custardy texture and enhances banana flavor without needing additional frosting.
The resulting cake is excellent served on its own thanks to its balanced moistness and banana notes. It pairs nicely with simple icings like a powdered sugar glaze or vanilla bean ice cream for added sweetness and texture contrast. It can be enjoyed as a dessert or a sweet snack.
The notes mention variations such as using canola or vegetable oil instead of olive oil, and suggest toppings like stabilized whipped cream or salted caramel sauce to complement the cake. The recipe encourages enjoying the banana pudding cake as-is or with a simple glaze made from powdered sugar and warm milk.
Ingredients
- 2 medium banana 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 egg 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.
Notes
- The banana pudding cake is moist and flavorful enough to be served without frosting or icing.
- For a simple glaze, mix 1 tablespoon warm milk with 1 cup powdered sugar and drizzle over the cooled cake.
- Olive oil can be substituted with canola or vegetable oil based on preference.
- Serving suggestions include sliced bananas, stabilized whipped cream, vanilla bean ice cream, or a salted caramel sauce to enhance flavors.
- Ensure bananas are extremely ripe for best banana flavor and moisture in the cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Calories | 81kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 62mg | 21% |
| Sodium | 25mg | 1% |
| Potassium | 93mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 103IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 11mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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