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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 great recipe to use over ripe bananas!!!! And the icing gives it a great taste of sweetness!!!
Thanks Amanda!!
I got the powdered sugar and OMGoodnees, The Very Best Banana Pudding Bundt Cake I’ve ever had was sooooooooo gooooood, moist, light and yummilicious!!!! Thank you Sweet Basil for the recipe!!!
Yahoo!! So glad you loved it Gwendolyn!
Just finished making The Very Best Ever Banana Pudding Bundt Cake I’ve Ever Had. It came out the pan easily after I let it cool. It is soooo pretty! My friend told me about the cake on Sunday, 11 June 2023, told me where I could find the recipe and I made it today, 13 June 2023.
Waiting for my sister to bring the powder sugar (I thought I had some) and then I’ll be able to taste it and give my opinion.
Yay! Love to hear this! I hope you enjoy it!
Can I use either olive oil or peanut oil or melted butter? I don’t have any canola or vegetable oil?
Hey KB! I would go with an oil rather than butter…olive oil, sunflower oil, peanut oil or coconut oil would all work.
I made this amazing cake for Thanksgiving and the e tire family absolutely love it❤️
Yay! Love to hear this Niya! Thank you for taking time to leave us feedback!
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.
Can you substitute Greek yogurt for the sour cream?
Yes!
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.
Thanks
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?
Sheila
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!