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If you’ve been searching for the very best banana bundt cake, your hunt ends here. This banana cake is impossibly moist and tender. It’s the kind of dessert that tastes like it came straight from mom’s kitchen but looks bakery-worthy.
With a soft crumb, golden edges, and a sweet frosting, this banana bundt cake is my favorite way to use up ripe bananas, and it never lasts long!
When I was in high school, My Big Fat Greek Wedding came out, and there’s this hilarious scene where someone brings a Bundt cake to a family party and no one knows what it is. Every time I hear the word “bundt,” I think of that movie and can’t help but smile.
This banana Bundt cake is incredibly moist, rich with banana flavor, the perfect amount of sweetness, and honestly, one of the best cakes I’ve ever had. It will be love at first bite! You can add cream cheese frosting if you’d like, but it’s just as delicious served plain.
Ingredients for Banana Bundt Cake
This banana Bundt cake starts with a simple cake mix, and there’s absolutely no shame in that. Sometimes the easiest recipes turn out to be the best, and this one proves it! With just a few simple ingredients, you’ll have an ultra-moist, flavorful banana Bundt cake that no one will guess came from a mix. Here’s what you’ll need:
For The Cake
- Mashed Ripe Bananas: the key to that sweet, rich banana flavor and extra moisture
- Boxed Yellow Cake Mix: keeps things simple while giving the cake a soft, tender crumb
- Instant Banana Pudding Mix: enhances the banana flavor and adds even more moisture
- Eggs: help bind the ingredients and give the cake structure
- Water: keeps the batter smooth and light
- Sour Cream: adds tang and makes the cake super moist
- Vanilla Extract: a teaspoon or two adds warmth and depth to both the cake and frosting
- Canola Oil: ensures the cake stays soft and rich (You can swap for Butter, but note it will give the cake a slightly denser and richer crumb, while oil keeps it lighter and more moist for longer.)
For The Frosting
- Cream Cheese: the base for the luscious frosting
- Powdered Sugar: sweetens the frosting to perfection
- Vanilla Extract: gives flavor to the frosting
- Heavy Cream: makes the frosting extra smooth and creamy
A Few Notes on The Ingredients
Sour Cream: Adding too much will make the Bundt cake dense like a pound cake. Our measurements keep it light, tender, and fluffy.
Bananas: Use very ripe bananas that are heavily spotted but not completely black. Overly dark bananas can be too sweet or slightly bitter, while under-ripe bananas lack the bold flavor that makes this cake shine.
How to Make Banana Pudding Cake
This banana bundt cake is such an easy dessert! Here are the basic steps to making the best bundt cake recipe:
- Mix: Whisk together the cake mix and instant banana pudding mix in a large bowl.
- Combine: Add eggs, water, sour cream, and canola oil. Mix until fully incorporated.
- Fold: Gently fold in the mashed bananas into the cake mixture until evenly distributed.
- Bake: Pour batter into a prepared pan. Bake until the top is golden and set.
- Cool: Let the cake cool in the pan for a few minutes, then carefully flip onto a wire rack. Allow to cool for 15 minutes before fully unmolding.
- Frost (Optional): In a separate bowl, make the cream cheese glaze and drizzle over the cooled cake if desired.
How to Get a Bundt Cake Out of a Pan
Cool it on a wire rack: Often, your cake just needs to thoroughly cool. Place it on a cooling rack and walk away.
Place the Bundt cake in the freezer: Freezing for 2 hours will help the cake firm up and release from the sides of the pan. You may still need to run a thin knife around the edges.
Bake it again: Let the cake cool for 20 minutes, then place it back in a 250°F oven for a few minutes. This can dry it out slightly to help release it, though it requires close attention.
Use a knife and rubber spatula: Slide a thin knife around the upper edges and a rubber spatula further down to help release the cake.
If you’re in the market for a new Bundt pan, we’ve tested plenty, and this Nordic Ware Bundt pan is hands down the best. You’ll find the best price online, so skip the local store trip.
Can I Make Banana Cake with Homemade Cake Mix?
Absolutely! In place of the boxed cake mix, you can use your favorite yellow or white cake mix. 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.
For extra flavor, mix in chocolate chips, walnuts, pecans, or a dash of cinnamon, they pair perfectly with this banana pudding Bundt cake.
Why Is My Bundt Cake Stuck to the Pan?
There are a few common reasons your cake might stick:
Pan buildup: Old spray residue or leftover crumbs can turn into sticky spots that grab onto your cake. Be sure to scrub your pan clean after each use—Nordic Ware’s Bundt Brush is great for this.
Wrong pan size: If you use a 15-cup Bundt pan instead of a 10-cup, the cake won’t rise as high and may cling to the sides. The extra space means less support for the batter, causing it to stick.
Not greased well enough: Even nonstick pans need to be greased (and sometimes floured). “Nonstick” doesn’t mean foolproof.
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 Freeze Banana Bundt Cake?
Yes, and it’s super easy! You can freeze the whole banana Bundt cake or slice it into individual servings. Just wrap each piece tightly in plastic wrap and foil or store in an airtight container.
While you can freeze cream cheese frosting, we recommend freezing the cake unfrosted for the best texture once thawed. You can either freeze the frosting separately or make a fresh batch when you’re ready to serve. When it’s time to enjoy, let the cake thaw at room temperature; you’ll still have that soft, tender cake crumb every time.
Skip the banana bread and use your brown bananas to make this stunning Banana Bundt Cake instead! Light, fluffy, and full of rich banana flavor. Plus it’s so easy!
More Delicious Bundt Cake Recipes
- Chocolate Zucchini Bundt Cake
- Lemon Bundt Cake
- Cinnamon Lemon Poppyseed Bundt Cake
- Pecan Apple Bundt Cake
- Pumpkin Apple Spice Bundt Cake
How to Make a Banana Bundt Cake
Banana Bundt Cake
Ingredients
For the Cake
- 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
- ¼ Cup Canola Oil
- 1 Cup Bananas, mashed over-ripe, (about 2 medium bananas)
For the Frosting
- 4 ounces Cream Cheese, softened
- 1 ½ Cups Powdered Sugar
- Dash of Vanilla
- Dash of Heavy Cream
Instructions
For the Cake
- Preheat oven to 350℉, 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.1 Box Cake Mix, 3.4 ounces Pudding Powder
- Add eggs, water, sour cream and oil. Whisk just until incorporated.4 Eggs, 1 Cup Water, 3 Tablespoons Sour Cream, ¼ Cup Canola Oil
- Using rubber spatula, fold in bananas just until combined; don’t over-mix.1 Cup Bananas
- 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.4 ounces Cream Cheese, 1 ½ Cups Powdered Sugar, Dash of Vanilla, Dash of Heavy Cream
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Kathie
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!
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.