I mean, yes we could have used a different title that isn’t as long as, The Very Best Banana Pudding Cake I’ve Ever Had, but it’s the moistest cake!
The Best Bundt Cake Recipe
When I was in high school, a funny movie came out about a really tight knit Greek family and the daughter who falls for a man who is NOT Greek. At one point, a Bundt Cake is brought to a party and the classic line is:
“What is it?
Harriet Miller: Its a bundt.
M: A bun?
H: A bundT.
M: A bondt?
H: BUNDT BUUNDT!!
M: I know, it’s a cake-y!….
(to friend) there’s a hole in this cake.
Anytime I hear someone say “bundt,” I think of that movie quote and it totally puts a smile on my face. Apparently even as I type it, as Cade just pointed out that I’m smiling at my computer screen. 🙂
Really though, this is one of my new favorite desserts and I think it’s because of how moist the actual cake turns out. It really is the very best banana pudding bundt cake I’ve ever had. And guess what, it’s up to you if you choose to make the cream cheese frosting. We like it both ways, but lately we’ve been enjoying it the most plain, without frosting!
Banana Pudding Cake Ingredients
The banana bundt cake itself is made with a cake mix. In my eyes, it’s okay to bust out a cake mix once in a while, so don’t feel bad if you’re usually all about homemade. I mean, we are adding fruit so that kind of balances things out, right?
In addition to the cake mix, here’s what you’ll need to make this banana pudding cake recipe:
- Mashed bananas
- Boxed yellow cake mix
- Instant banana pudding mix
- Sour cream
- Canola oil
- Cream cheese
- Powdered sugar
- Vanilla extract
- Heavy cream
What Type of Cake Mix Should I Use?
To make this bundt cake recipe with cake mix, you can use either a white, yellow or butter cake mix. We tend to use yellow cake mix the most, with white cake mix coming in second. Yes, butter cake mix is always good, but for some reason we prefer the other two over it.
How to Make Banana Pudding Cake
This banana bundt cake couldn’t be easier to make! Here are the basic steps to making the best bundt cake recipe:
- Whisk together cake mix and pudding mix.
- Add eggs, water, sour cream, and oil. Mix until combined.
- Fold in mashed bananas.
- Pour the cake batter into a greased and floured bundt pan. Bake until the top is golden and set.
- Remove cake from oven and let cool in pan, then flip onto wire rack. Allow the cake to cool for 15 minutes on a wire rack before attempting to unmold. To unmold, place a large plate on top of the bundt pan and invert the pan in one fluid motion, holding the plate tight to the pan.
- Make cream cheese frosting and drizzle over cake, if desired.
How to Get a Bundt Cake Out of a Pan
If your bundt cake is stuck in its pan, you have a few things you can try.:
Cool it on a wire rack — Often your cake just needs to thoroughly cool so place it on a cooling rack and walk away.
Place the bundt cake in the freezer — Putting your cake in the freezer for 2 hours will cause it to firm up and release from the sides of the pan. You may still need to run a thin knife around the edges to release it though.
Bake it! — I know, you just did that, but letting it cool 20 minutes then sticking it back in a 250 degree oven for a few minutes will dry it out a little more so you can release it. We don’t love this method as we can get distracted and forget it in there.
Use a knife and rubber spatula — Sliding a thin knife around the upper edges and then a rubber spatula further down will help to release the cake.
Why Is My Bundt Cake Stuck to the Pan?
There are a few reasons your banana bundt cake may be sticking to the pan. Here are a few common issues we’ve encountered over the years:
You’re Using The Wrong Sized Pan
We learned this one the hard way, over and over again until we realized the problem. If a recipe calls for a 10-cup Bundt pan, and you only have a 15-cup Bundt pan, the risk of a delicate cake sticking increases.
When using a 10-cup pan, the batter will rise up and bake with lots of support from the pan’s center and outer edges to keep it from deflating. However, in a 15-cup pan, the cake is going to be short and stout. There’s a good chance the batter will cling to whatever part of the pan it can reach. Since it won’t be rising as high in the pan, it’ll essentially glue itself to the sides to keep from collapsing. That’s not what we want.
You’re Using a Non-Stick Pan
A non-stick pan does not mean it’s nonstick. It means that it will help whatever is baked not stick, but help is the key word. You still need to spray and possibly even flour your pan to keep things from sticking.
You’re Using a Sticky Pan
Any non-stick spray residue or general buildup will reheat when you bake again, turning into sticky cake-glue that will refuse to let go of anything you put in it. I know you know what I’m talking about. That sticky feeling is the worst on a pan.
A good cleaning of the pan after baking is essential to keep things ready for next time. Same with muffin tins, by the way. Also, Nordic Ware just started carrying a Bundt Brush, and for only a few bucks we are totally trying it out.
Do I Have to Use the Instant Pudding Mix?
Using a pudding box is an essential part of this recipe. Instant pudding contains a high amount of cornstarch, which helps to trap water and make for a moister cake. It also really pushes the dry ingredients to perform like a cake flour, light and fluffy and moist, versus an all-purpose flour, which is heavier and often doesn’t lead to a small, tender crumb.
We use a banana pudding mix as it really pushes that banana flavor home and gives an extra bit of tang to the recipe that you can’t help but love. We are excited to experiment with a few other pudding flavors, though. I noticed a cheesecake flavor the other day, which could be cool.
Can I Make Banana Pudding Cake Using Homemade Cake Mix?
Of course! In place of the boxed cake mix, you can use your favorite yellow or white cake recipe. Just be sure to add the wet ingredients instructed in the recipe card below and NOT the wet ingredients called for in whatever white or yellow cake recipe you’re using.
Can I Freeze Banana Pudding Cake?
Very easily! You can freeze the entire banana bundt cake or slice and freeze individual servings. Although you technically can freeze cream cheese frosting, we recommend freezing the cake unfrosted to ensure a better texture once thawed. You can freeze the cream cheese frosting separately, if desired, or wait to make a fresh batch when you thaw the cake.
Tips for Making Banana Pudding Cake
If you’re in need of a new bundt pan, we’ve found the best bundt pan on the market! It’s this Nordic Ware bundt pan and the best price is online, so don’t go to one of its local stores.
To achieve the best flavor in this banana bundt cake recipe, you need to use super bananas that are covered in spots but that aren’t completely black all over. Overly dark bananas get too sweet and have a bit of a harshness to them. But perfectly ripe bananas lack that essential banana flavor that you need to stand out against the other ingredients in this banana pudding cake recipe.
Also note that if you add too much sour cream, this banana bundt cake ends up like a pound cake so just be aware that our measurements are to keep it a light and fluffy bundt cake versus a pound cake.
More CAKE RECIPES You Have to Try:
- Apple Cake with Caramel Frosting
- Chocolate Sheet Cake
- Better Than Anything Cake
- Cinnabon Cinnamon Roll Sheet Cake
- Carrot Cake
- Classic Banana Cake (+ Cream Cheese Frosting)
- Strawberries and Cream Jello Cake
- Lemon Poppy Seed Cake
- Double Chocolate Zucchini Cake
- Lemon Jello Cake
- All our Cake Recipes here!
More Delicious Bundt Cake Recipes
- Chocolate Zucchini Bundt Cake
- Lemon Bundt Cake
- Cinnamon Lemon Poppyseed Bundt Cake
- Pecan Apple Bundt Cake
- Brown Sugar Cinnamon Bundt Cake
- Mini Lemon Poppy Seed Bundt Cake
- Gingerbread Bundt Cake
- Cranberry Bundt Cake
- Pumpkin Apple Spice Bundt Cake
Best Banana Pudding Bundt Cake
For the Cake
- 1 Cup Bananas , mashed over-ripe, (about 2 medium bananas)
- 1 Box Cake Mix , yellow *see note
- 3.4 ounces Pudding Powder , Jello banana cream instant (it's the small box)
- 4 Eggs, large lightly beaten
- 1 Cup Water
- 3 Tablespoons Sour Cream
- 1/4 Cup Canola Oil
For the Frosting
- 4 ounces Cream Cheese, Softened
- 1 1/2 Cups Powdered Sugar
- Dash of Vanilla
- Dash of Heavy Cream
For the Cake
- Preheat oven to 350F, with rack on the lower-middle position so the cake isn't too high in the oven.
- Grease and flour a bundt pan and set aside.
- In a large mixing bowl, combine cake mix and instant pudding powder. Whisk to combine.
- Add eggs, water, sour cream 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, watching for the top to be lightly golden and a toothpick to only have a few crumbs and not batter attached.
- Cool completely in pan on rack. Once cool, use a knife to separate cake from pan. Invert and remove cake to a platter.
- Optional, drizzle with cream cheese frosting
For the Frosting
- Using a hand mixer and a big bowl, whip the cream cheese until soft. Add remaining ingredients and mix until smooth.
REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!
When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.
This cake was amazing! Thanks so much for sharing your recipe! ❤️
Yay! Thank you so much Yvette!!
could you make a yellow cake from scratch and add the pudding powder that way cuz I try not to use cake mixes. and just add the sour cream also
Hi Doris! I’m sure that would work if you have a good yellow mix from scratch recipe.
I haven’t been able to find the jello instant banana pudding powder.
I don’t think it’s available in Canada. Is there something I could substitute it with? Would vanilla pudding powder work? I would love to make this for Christmas.
Yes, vanilla would work great!
What size bundt cake pan do you use, it’s not mentioned in the instructions.
Hi Robin! We use a 10 cup bundt pan.
Do you know if the Bundt cake can be made ahead and frozen without losing its quality?
Hi Angela! Absolutely! This cake freezes really well. After baking it, let it cool completely. Then wrap it thoroughly in plastic wrap. I like to keep it in the bundt pan, but if you’re going to need the pan, you can just wrap the cake. Freeze it without the frosting. When you’re ready to eat it, let it come to room temperature, make the frosting, frost and enjoy.
Hi! I just took my cake out of the oven & my kitchen smells heavenly! TY for the recipe! I made this to be served tomorrow during lunch. I will make the icing / drizzle tomorrow morning and place on the cake. How should I store until I’m ready to ice it? Does it need to be refrigerated?
Hi Sheila! Just at room temperature will work great. You might want to cover it with plastic wrap to keep it nice and moist. Enjoy!
Ok so i have made this so many times, i had to switch it up. This time i used a butter pecan cake mix and a vanilla pudding. This recipe is amazing no matter what!!!! I love this recipe and so does everyone that eats it!!! Thank you for sharing it.
OOOOhhh that sounds so yummy!! Thank you so much for the idea and for the feedback! So glad you love this cake as much as we do!
I made this cake tonight. I had some ripe bananas in the freezer and wasn’t sure if frozen ones would work for this recipe but it came out wonderful. I added some pecan to the batter along with the mashed bananas. My husband loved it. So easy to make and so moist. Thank you for this great recipe, I will be making it often.
Yay! Love to hear this Mimi! Thank you so much for the feedback!
This is a delightfully delicious cake! The whole family loves it. This is the second time in a week I’ve made it. They devoted the first one for dessert, then breakfast the next morning😊 Today my husband asked me if I would mind making it again❤ Added walnuts this time. Thank you for this recipe.
I love this so much Hollie!! Thank you so much for the feedback and the support!!
I’ve never reviewed a recipe on Pinterest EVER but had to with this one. Best cake I’ve ever had, anywhere, hands down. OH MY GOODNESS. So easy and fast. Hard not to eat the whole thing by myself so I brought half to my office for my co workers to enjoy.
Thank you so much Brenda! We appreciate the feedback so much!
This recipe lived up to its name. I followed the recipe exactly except I substituted vegetable oil for canola oil. Great reviews for this cake. I will try out some pecans and try a different glaze next time.
Thank you so much for the feedback!! Pecans would be a great addition!
Why did my fake fall as soon as I took it out of the oven? Went exactly by the recipe.
I mean why did my cake fall?
Darnit! I’m so sorry Debbie! There are several things that can cause a cake to fall. Here are a few possibilities…not letting your oven preheat sufficiently, overmixing the batter, using stale leavening agents (in this recipe, the leavening agents would have been in the cake mix you used), baking in a humid environment, under-baking, or overfilling the cake pan. I hope this helps some and I’m sorry for the frustration!
I’m Italian and bake the way I cook which means I kinda add things willy nilly without following an exact recipes (so I’m not usually such a great baker) but this turned out great. I only had white box cake and accidentally added 1/2 a cup of veg oil. I had four over ripened banana’s so mashed them all, and threw in, added approx a tsp of pure maple syrup, approx tsp of vanilla and about 3/4 cup of fresh ricotta. I had to cook 20 minutes longer it was kinda soft but so delicious! Fridge should firm it up more. Thanks for the inspiration!
Yay! Love to hear this Joy! I’m so glad you enjoyed this recipe and that is jump-started your creative baking process!
Looks delicious and I plan to make. Do you know if you can use a long loaf pan instead of a Bundt pan?
Hi Elaine! Yes, this will work, but I think you will have extra batter. Just fill your loaf pan 3/4 full and then make mini loafs with any leftover batter.
Wonderful!!! I added mini choc chips in one batch, the next one I left them out and topped with a browned butter brown sugar caramel drizzle! That was a major hit!
That sounds amazing! I’m so glad you enjoyed it! Thank you so much for taking time to leave a comment!
Forgot to rate.
This cake is woderful. an instant hit with friends who quickly discerned it was banana pudding- and that”s saying a lot since I’m in North Carolina.
I didn’t change the recipe, but after frosting, I sprinkled with crushed vanilla wafers, and circled the base with whole wafers- not needed, but a nice extra touch to drive the pudding idea home.
Again, a superb and delicious cake; I will be adding this heavily to my holiday and potluck rotation.
Forgot the starsMichael A
Thank you so much Michael! I’m so glad you enjoyed this cake! It is one of our very favorites!
I added cinnamon, nutmeg and walnuts
Yum! Those sound like perfect additions!
This sounds delicious! Is it possible to adjust the cost cooking time for use in mini bundt cake pans instead of the large one?
Hi Cindy! You will want to bake them at 325 for about 30 minutes. Enjoy!
Would love your recommendation on the icing. I’d like to use a more “pourable version” of your cream cheese recipe. The pic of the icing appears too thick to pour / drizzle. Thank you so much!
Hi Dana! I would use the same recipe but just increase the cream. Add enough until it reaches the consistency you want. Enjoy!
Duane D Palmer
I just made this cake. It is delicious. Nice and moist. I did change it up a little. Used a strawberry mix and coconut cream pudding and added poppy seeds. So I may have you beat on the long title.
Strawberry Banana Coconut Pudding Poppy seed cake with Cream Cheese icing. Thanks for the recipe. I will be using it again.
BTW, I do remember now what the difference was between cake mix with pudding vs with out pudding in the mix. Betty Crocker and Pillsbury have pudding in the mix which will cause the cake to shrink a little while cooling whereas Duncan Hines(without pudding in the mix ) will be taller after cooling. Just an FYI. Thanks again.
Your version sounds amazing! And thank you so much for the info on the cake mixes! So glad you enjoyed this cake and I can’t wait to hear the next combination you try!
Any reason you use water instead of milk in this recipe.
Hi Duane! Milk is already in the cake mix, so only water is needed.
WOW, what a great cake!!! I will definitely make this again. I cut the recipe in half since there are just the two of us. I used 1 1/2 cups of a 16.25 oz Betty Crocker Super Moist White cake mix, 1/2 of a small box of Jello sugar free instant Banana Cream pudding, 1 banana, baked in a 6 cup bundt pan and did not feel it needed the frosting. Thanks for posting this recipe.
This is great information! Thank you so much Rose for the feedback!
Duane D Palmer
Do you use a cake mix with or without pudding in the mix in addition to the banana pudding?
I always use a cake mix that doesn’t have pudding in it. Great question!
Super moist. So delicious!
Thank you so much Kathy!
This recipe is brilliant and delicious. I’ve made it already many times and now trying it by adding some chocolate chunk pieces to it. Thank you!
The answer to chocolate chunks is always yes! Thank you so much for the feedback and I’m so glad you enjoyed it!
This is a fabulous cake!! I baked for 50 mins total and it turned out perfect!
Also, added walnuts to batter.
I can hardly wait to try your other recipes! Thank you!!
Yay! Thank you Wendy!
Has anyone tried this in one or two loaf pans? If I can call it bread instead of cake, my husband will try it.
Bahahaha! This is awesome! We have loads of banana bread recipes if that will work! I’m sure this would work split between two bread pans too.
I made this cake last night. Came out wonderful. My husband loved it. Seeing there are only the two of us now, I cut it into individual slices and wrapped them and put them in the freezer so it will last. I just made a butter icing for it and it was delicious. Thank you so much for the recipe, so easy.
Thank you so much for the feedback Kathie! So glad you enjoyed this cake! It’s a family favorite!
Not a comment but a question please. Will this recipe use the cake mix size of 15.25 ounces? It seems to be the only size available at the grocer. I am really excited to try your recipe!! Thanks!
Yes, that’s the size cake mix you want to use.
Have you used the pudding in the cake mix, if so do the directions change ?
I’m not sure I understand your question. You combine the cake mix with the pudding powder. I’ve never tried using a cake mix with pudding already included. If this hasn’t answered your question, please let me know!
TERRYE E HEATLEY
What size pan is used?
A 10 cup bundt pan.
Sorry, it’s not from scratch. Some people have real issues (like allergies) that demand from scratch recipes.
Hi Gary! I don’t think I claimed it was from scratch anywhere in the post. Please correct me if I’m wrong!
You have to keep this cake in the refrigerator or after 3 days in a “cake keeper”, it will mold all through the cake!!! Very moist and taste great…just refrigerate baked and cooled cake.
Hi Dianne! Yes, this cake should be stored in the refrigerator. Any baked good that uses fresh fruit will keep much longer in the fridge.
You have to keep this (baked) cake in refrigerator. After 3 days in “cake keeper”, it will mold all through the cake….Best eaten same day it’s baked.
Making the cake now and my only comment right now is that I think it’s going to take longer then 35 min. Went to pull it out and the whole thing wiggled. Will update once I actually pull it out.
Well I ended up adding an extra 10 min or so to the time but it seems to have deflated once I brought it out of the oven. Maybe the bananas I used weren’t ripe enough yet. I will try the recipe again once the bananas I have ripen even more
Hi Tate! Thank you for the feedback! Did you use the right size bundt pan? That can make a big difference. The bananas should have brown spots all over them but not have any solid brown areas. They definitely shouldn’t have any green. I hope it goes better next time! Also, a little extra baking time is normal…every oven bakes a little differently.
Thinking about adding crushed pineapple and chopped pecans. Would this work if the pineapple is well drained?
Yes that should work great! Make sure it is very well drained…maybe even dry it off with paper towels before adding.
Oops, forgot the stars!
Great! Easy and I was glad it tasted like a cake and not banana bread. A make again for sure!
Thank you for the feedback Becky! So glad you enjoyed it!
Okay so I was lazy & baked it in a 9X13 pan & used canned Cream Cheese Frosting. It was a big hit, everyone loved it. I will keep this in my to make again file. Thanks for sharing this recipe:
Yay! That is perfect! Thanks for taking time to leave your tips! I’m sure many people will love have info on making it in a 9×13!
This cake is absolutely amazing. Thinking of other variations to add to this cake. This is my 2d time making it in less than a month. I love it. Thank you
Love to hear this! Thank you so much for the feedback!
I added mini chocolate chips in mine!!! Very good and yummy recipe!! Thank you
You can never go wrong with adding chocolate chips!
I just made this incredible banana pudding bunch and topped it with a chocolate ganache. It was tremendous all the way around. Thanks for sharing
Ohhhhh…love that chocolate ganache idea! So happy you enjoyed it!
Just made your banana cake using yellow cake mix, smells so good, too hot to cut yet. Thank you
Yeah!! how was it??
This cake is delicious. I used vanilla pudding and topped with whipped cream. Tastes EXACTLY like my mom’s banana pudding. Thank you for the recipe.
YAY!! Love to hear that! Thanks for the feedback Celissa!
Would you suggest using Duncan Hines cake mix since most of the rest already have pudding in the mix?
Hi Donna! Any brand of cake mix will work just fine! The more pudding mix the better! 🙂
What about using a banana cake mix? Too much?
There can never be too much banana flavor for me!
Would you recommend only using box cake mix or could I use a yellow cake recipe instead of box??
A yellow cake recipe would work just great if you want to make it from scratch!
I have two sizes of Bundt cake pans one is slightly bigger than the other one what size do you recommend for this recipe? Thanks!
Hey Claudia! It shouldn’t matter which one you use. If you use the smaller one, you might just need to bake it a little longer. Most bundt pans are either 10 cups or 12 cups and either one will work great for this recipe.
I made this cake for my family last night and they absolutely loved it! Thank you for sharing this recipe!
Yippee! I’ve never met anyone who doesn’t love it! So glad it was a hit for your family!!
Looking forward to trying this recipe. You talked about bundt pan sizes; however, I don’t see the size bundt pan needed for this recipe. Is it a 15-cup size or a 10 cup size? Thanks!
Hi Charlotte! The bundt pan we use is a 10-15 cup capacity, so either one would work.
THIS is one amazing cake. So super easy and tastes like you spend hours putting it together. I shared this cake with friends, and they went crazy for it. I am so glad I found it. It is going into my special recipe book so I can make it again and again.
You’ve just made my day!! We sure love this cake too. So glad you and your friends enjoyed it!
I love your recipes. I want to make this cake but I don’t have a Bundt pan. Can I use large muffin or another cake pan or will it not turn out as well?
Yes definitely! You can use either one. For a 9×13 cake, it will bake from 25-35 minutes. Start with 25 minutes and test with a toothpick. For cupcakes, start with 15 minutes. Enjoy!
For the cake mix do you prepare it as it says on the box? Can’t wait to try this cake!!
Hi Melissa! No, you just use the dry cake mix and then follow this recipe for the rest. Enjoy!
This cake was delicious! I had to weigh the pudding because all I had was a large box, and I only had vanilla but I’m sure it’s even better with banana pudding. Thanks- happy family last night!
Yay! We love to hear that! And way to improvise with what you already had in the house!
Do you have any vegan recipe
For this recipe? We do not, but we do have a few on the blog. They can be found here: https://ohsweetbasil.com/category/special-diets/vegan/
This cake looks yummy! I learned from my sister that to keep baked goods from sticking, melt a tablespoon of butter and mix with a tablespoon of flour. Apply it with a pastry brush to the inside of your pan, and nothing sticks! You will have to work fast, it will set when applying to a cool pan. Of course you can increase the butter and flour in increments of 1:1 if needed.
This is a great tip! Thanks Patty!
Sharon S Wille
Bundt cake is not from England. You said European. The word you used is GERMAN!
Oops…our mistake. It has been fixed! Thanks, Sharon!
I will try.
Here’s a key lime pie recipe I made up myself
1 pkg French vanilla pudding
1 container cool whip
1 cup milk
1 very small frozen lime juice
Mix pour into either pie crust
Or gram cracker crust
Freeze. Take out let set a bit and cut enjoy!
That sounds perfect! I love key lime pie!
Could vegetable oil be used instead of canola oil?