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The Very Best Banana Pudding Bundt Cake I’ve Ever Had! [+Video]

189 Reviews

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!

A dark bundt pan with a beautiful, bright yellow banana pudding bundt 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?


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!


A purple plate with a fat slice of banana pudding bundt cake and a smear of cream cheese 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
  • Eggs
  • Water
  • 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. 

A dark bundt pan with a beautiful, bright yellow banana pudding bundt cake

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: 

  1. Whisk together cake mix and pudding mix. 
  2. Add eggs, water, sour cream, and oil. Mix until combined. 
  3. Fold in mashed bananas. 
  4. Pour the cake batter into a greased and floured bundt pan. Bake until the top is golden and set. 
  5. 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.
  6. 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.

A dark bundt pan with a beautiful, bright yellow banana pudding bundt 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.

A dark grey platter with a banana pudding bundt cake slathered with cream cheese frosting

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. 

A purple plate with a fat slice of banana pudding bundt cake and a smear of cream cheese frosting

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.

A purple plate with a fat slice of banana pudding bundt cake and a smear of cream cheese frosting

More CAKE RECIPES You Have to Try:

More Delicious Bundt Cake Recipes

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A dark bundt pan with a beautiful, bright yellow banana pudding bundt cake

Best Banana Pudding Bundt Cake

4.12 from 189 votes
Prep Time: 8 minutes
Cook Time: 35 minutes
Total Time: 43 minutes
Servings: 12 servings
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 moistest 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


  • 4 ounces Cream Cheese Softened
  • 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 Frosting

  • Using 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.
Bundt cake can be frozen for up to 3 months.
Nutrition Facts
Best Banana Pudding Bundt Cake
Amount Per Serving (1 g)
Calories 170 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 67mg22%
Sodium 55mg2%
Potassium 82mg2%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 17g19%
Protein 3g6%
Vitamin A 233IU5%
Vitamin C 1mg1%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.



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A dark bundt pan with a beautiful, bright yellow banana pudding bundt cake

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • Looks delicious and I plan to make. Do you know if you can use a long loaf pan instead of a Bundt pan?

    • Reply
    • 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.

      • Reply
  • 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!

    • Reply
    • That sounds amazing! I’m so glad you enjoyed it! Thank you so much for taking time to leave a comment!

      • Reply
  • Forgot to rate.

    • Reply
  • 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.

    • Reply
    • Forgot the starsMichael A

      • Reply
      • Thank you!!

    • Thank you so much Michael! I’m so glad you enjoyed this cake! It is one of our very favorites!

      • Reply
  • I added cinnamon, nutmeg and walnuts

    • Reply
    • Yum! Those sound like perfect additions!

      • Reply
  • This sounds delicious! Is it possible to adjust the cost cooking time for use in mini bundt cake pans instead of the large one?

    • Reply
    • Hi Cindy! You will want to bake them at 325 for about 30 minutes. Enjoy!

      • Reply
  • 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!

    • Reply
    • Hi Dana! I would use the same recipe but just increase the cream. Add enough until it reaches the consistency you want. Enjoy!

      • Reply
  • 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.

    • Reply
    • 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!

      • Reply
  • Any reason you use water instead of milk in this recipe.

    • Reply
    • Hi Duane! Milk is already in the cake mix, so only water is needed.

      • Reply
  • 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.

    • Reply
    • This is great information! Thank you so much Rose for the feedback!

      • Reply
  • Do you use a cake mix with or without pudding in the mix in addition to the banana pudding?

    • Reply
    • I always use a cake mix that doesn’t have pudding in it. Great question!

      • Reply
  • Super moist. So delicious!

    • Reply
    • Thank you so much Kathy!

      • Reply
  • 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!

    • Reply
    • The answer to chocolate chunks is always yes! Thank you so much for the feedback and I’m so glad you enjoyed it!

      • Reply
  • 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!!

    • Reply
    • Yay! Thank you Wendy!

      • Reply
  • Has anyone tried this in one or two loaf pans? If I can call it bread instead of cake, my husband will try it.

    • Reply
    • 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.

      • Reply
  • 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.


    • Reply
    • Thank you so much for the feedback Kathie! So glad you enjoyed this cake! It’s a family favorite!

      • Reply
  • 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!

    • Reply
    • Yes, that’s the size cake mix you want to use.

      • Reply
  • Have you used the pudding in the cake mix, if so do the directions change ?

    • Reply
    • 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!

      • Reply
  • What size pan is used?

    • Reply
    • A 10 cup bundt pan.

      • Reply
  • Sorry, it’s not from scratch. Some people have real issues (like allergies) that demand from scratch recipes.

    • Reply
    • Hi Gary! I don’t think I claimed it was from scratch anywhere in the post. Please correct me if I’m wrong!

      • Reply
  • 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.

    • Reply
    • 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.

      • Reply
  • 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.

    • Reply
  • 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.

    • Reply
    • 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

      • Reply
      • 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?

    • Reply
    • Yes that should work great! Make sure it is very well drained…maybe even dry it off with paper towels before adding.

      • Reply
  • Oops, forgot the stars!

    • Reply
    • Thank you!!

      • Reply
  • Great! Easy and I was glad it tasted like a cake and not banana bread. A make again for sure!

    • Reply
    • Thank you for the feedback Becky! So glad you enjoyed it!

      • Reply
  • 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:

    • Reply
    • 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!

      • Reply
  • 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

    • Reply
    • Love to hear this! Thank you so much for the feedback!

      • Reply
    • I added mini chocolate chips in mine!!! Very good and yummy recipe!! Thank you

      • Reply
      • 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

    • Reply
    • Ohhhhh…love that chocolate ganache idea! So happy you enjoyed it!

      • Reply
  • Just made your banana cake using yellow cake mix, smells so good, too hot to cut yet.      Thank you 

    • Reply
    • Yeah!! how was it??

      • Reply
  • 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.

    • Reply
    • YAY!! Love to hear that! Thanks for the feedback Celissa!

      • Reply
  • Would you suggest using Duncan Hines cake mix since most of the rest already have pudding in the mix?

    • Reply
    • Hi Donna! Any brand of cake mix will work just fine! The more pudding mix the better! 🙂

      • Reply
  • What about using a banana cake mix?  Too much? 

    • Reply
    • There can never be too much banana flavor for me!

      • Reply
  • Would you recommend only using box cake mix or could I use a yellow cake recipe instead of box??

    • Reply
    • A yellow cake recipe would work just great if you want to make it from scratch!

      • Reply
    • 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!

      • Reply
      • 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!

    • Reply
    • Yippee! I’ve never met anyone who doesn’t love it! So glad it was a hit for your family!!

      • Reply
  • 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!

    • Reply
    • Hi Charlotte! The bundt pan we use is a 10-15 cup capacity, so either one would work.

      • Reply
  • 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.

    • Reply
    • You’ve just made my day!! We sure love this cake too. So glad you and your friends enjoyed it!

      • Reply
  • 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?

    • Reply
    • 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!

      • Reply
    • For the cake mix do you prepare it as it says on the box? Can’t wait to try this cake!!

      • Reply
      • 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!

    • Reply
    • Yay! We love to hear that! And way to improvise with what you already had in the house!

      • Reply
  • Do you have any vegan recipe

    • Reply
  • 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.

    • Reply
    • This is a great tip! Thanks Patty!

      • Reply
  • Bundt cake is not from England. You said European. The word you used is GERMAN!

    • Reply
    • Oops…our mistake. It has been fixed! Thanks, Sharon!

      • Reply
  • 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!

    • Reply
    • That sounds perfect! I love key lime pie!

      • Reply
      • Could vegetable oil be used instead of canola oil?

      • Yes absolutely!

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