I mean, yes we could have used a different title that isn’t as long as, The Very Best Banana Pudding Bundt Cake I’ve Ever Had, but it’s the most moist cake!
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 (it totally could have been the very best banana pudding bundt cake I’ve ever had) is brought to a party and the classic line:
“What is it?
Harriet Miller: Its a bundt.
M: A bun?
M: A bondt?
H: BUNDT BUUNDT!!
M: I know, its 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. 🙂
Let’s pass it off to him to take over. You see, Cade isn’t a big fan of Cake and after making him this recipe, I think I’ve sold him for life, so clearly he has to talk about it because when I’m right, well I have to hear him say it, right ladies?
The Very Best Banana Pudding Bundt Cake I’ve Ever Had
Alright, alright, I get it, sometimes I’m wrong and all the time she’s right. 😉
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!
Cake Mix Bundt Cake
The cake itself is made with a cake mix, don’t panic, you could certainly use a from scratch white cake, but every once in a while it really is ok to just bust out a cake mix, 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?
Your cake mix can be white, yellow or butter, but we tend to use yellow the most and white after that. Yes, butter is always good, but for some reason we prefer the other two over it.
How to Make Banana Pudding Cake
We are going to combine cake mix, instant (not cook and serve as that is not going to bake up the same) pudding mix powder and fresh bananas to make this banana pudding cake. But the real secret is from the sour cream. It adds an extra bit of fat to really make the bundt dense and oh so good.
If you add too much sour cream it 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.
Pudding in Cake Recipe
Using a pudding box is an essential part of this recipe. We use a banana pudding mix as it really pushes that flavor on home and gives an extra bit of tang to the recipe that you can’t help but love.
The pudding also adds a little extra yellow color which is really inviting, Carrian says pretty, guys and girls are different.
We are excited to experiment with a few other pudding flavors. I noticed a cheesecake flavor the other day which could be cool.
Mashed Bananas in Cake
Mashed bananas is the last key to the puzzle, but as we learned in our experimenting for the best banana bread recipe, the ripeness of the bananas is so, so important.
Overly dark bananas get too sweet and have a bit of a harshness to them that isn’t that soft delicious taste that you want from banana bread.
Perfectly ripe bananas lack that essential banana flavor that you need to stand out against the other ingredients. I think the problem is that bananas need to get over ripe, nice and covered in freckles in order to give that distinct flavor, but sometimes a few spots show up and people think that’s over ripe, but you need to take it a little further.
Why Pudding Mix in Cake?
- Will pudding make cake moist?
One of the first questions we wanted to answer was about using instant pudding in a cake mix. So will pudding make cake moist? Is that why pudding mix in cake is good?
Instant pudding has a high amount of cornstarch which helps to trap water and make for a more moist 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.
What is a Bundt Cake Tin
A bundt cake tin is something I’ve had to learn as the first time Carrian asked me to snag one from the store for her (and yes, she’s asked more than once as she was searching for the best pan) I didn’t even know what to buy.
This bundt cake tin is a cake pan in a ring to give the cake a distinct shape.
And yes, we did find the best bundt cake pan, it’s this Nordic Ware and the best price is online, don’t go to one of those local stores.
Where is Bundt Cake From?
We always like finding out where a recipe comes from and sure enough, it’s not Greek.
The traditional European cake known as Gugelhupf is what we like to call a bundt cake.
Those German know their baking don’t they.
When to Flip Bundt Cake?
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 bundtpan, and invert the pan in one fluid motion, holding the plate tight to the pan.
Why Bundt Cake Stuck to Pan?
- Intricate Designs
- Wrong size of 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; and 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.
- Nonstick Pan
A nonstick 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.
- Sticky Pan
Any pan-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.
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.
1. Cool it on a wire rack.
Often your cake just needs to thoroughly cool so place it on a cooling rack and walk away.
2. 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.
3. 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.
4. 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.
When is National Bundt Cake Day?
The Very Best Banana Pudding Bundt Cake I’ve Ever Had
- 1 Cup (2 over-ripe medium bananas) mashed
- 1 box yellow cake mix *see note
- 1 (4-serving size 3.4 ounces) package Jello banana cream instant pudding powder (it's the small box)
- 4 large eggs, lightly beaten
- 1 cup water
- 3 Tablespoons Sour Cream
- 1/4 Cup Canola Oil
- 4 Ounces Softened Cream Cheese
- 1 1/2 Cups Powdered Sugar
- Dash of Vanilla
- Dash of Heavy Cream
- 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 FrostingUsing a hand mixer and a big bowl, whip the cream cheese until soft. Add remaining ingredients and mix until smooth.
You can use white, yellow or butter cake mix but we tend to prefer yellow.
Amount Per Serving: Calories: 351 Total Fat: 13g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 77mg Sodium: 409mg Carbohydrates: 55g Fiber: 1g Sugar: 34g Protein: 5g
Cake Mix RECIPES
Looking for more easy cake recipes using a cake mix ? These are some of our favorites, so make sure you try our Pumpkin Pie Cake, Strawberry Lemonade Jello Cake, Pineapple Crush Jello Cake or Lemon Jello Cake!
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