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4.11 from 289 votes

Best Banana Pudding Bundt Cake

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!
Prep Time8 minutes
Cook Time35 minutes
Total Time43 minutes
Course: Easy Cake Recipes For Beginners
Cuisine: American
Keyword: banana, bundt cake, cake, dessert
Servings: 12 servings
Author: Sweet Basil

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
  • 1/4 Cup Canola Oil
  • 1 Cup Bananas mashed over-ripe, (about 2 medium bananas)

For the Frosting

  • 4 ounces Cream Cheese Softened
  • 1 1/2 Cups Powdered Sugar
  • Dash of Vanilla
  • Dash of Heavy Cream
US Customary - Metric

Instructions

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.
    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, 1/4 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 1/2 Cups Powdered Sugar, Dash of Vanilla, Dash of Heavy Cream

Video

Notes

*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

Serving: 1g | Calories: 170kcal | Carbohydrates: 18g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 67mg | Sodium: 55mg | Potassium: 82mg | Fiber: 1g | Sugar: 17g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg