Name: Banana Pudding Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 medium bananas (extremely ripe, roughly mashed); 4 large eggs (lightly beaten); 1 cup water; 1/4 cup olive oil; 13.25 oz yellow cake mix (Betty Crocker Super Moist); 3.4 oz banana cream instant pudding powder (Jello brand)

Jump to Recipe· 4.3 from 4 reviews

I absolutely adore a good, comforting dessert, and this Banana Pudding Cake Recipe is one of my all-time favorites. It’s like the best parts of classic banana pudding and moist yellow cake came together in a perfect marriage of flavors and textures. The cake comes out tender, with just the right banana sweetness, and that subtle pudding mix adds a creaminess you wouldn’t expect in a cake. I love how simple the ingredients are, yet the results feel so special every time I make it. It’s a surefire crowd-pleaser and a recipe I’m always excited to share.

Why You’ll Love This Banana Pudding Cake Recipe

I think what makes this Banana Pudding Cake Recipe truly stand out is the flavor combination. The ripe bananas bring a natural sweetness and softness, while the banana cream pudding powder adds this wonderful smoothness that makes every bite melt in your mouth. Plus, the yellow cake mix provides a perfect, slightly buttery backdrop so the banana notes can truly shine. I find it delightful how the flavors blend without being overpowering, giving you a balanced, comforting dessert that tastes homemade but without all the fuss.

Another thing that won me over is how easy it is to prepare. You don’t have to be a baking pro to pull this off—it comes together quickly using simple steps and pantry staples. I love keeping it in my back pocket for whenever I want a dessert that feels like a special treat but won’t keep me in the kitchen all day. Whether I’m hosting a family gathering or just want to brighten up a weeknight dinner, this cake fits the bill. It’s comforting, crowd-friendly, and just plain delicious.

Ingredients You’ll Need

A golden brown bundt cake sits inside a shiny silver bundt pan, showing a smooth, slightly cracked top layer with a soft and moist texture. The cake has one visible layer with a warm yellow color that deepens to a light brown at the edges. The pan is placed on a black wire cooling rack, all set against a white marbled background. The center hole of the pan is clearly visible, adding shape and depth to the image. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward, but each one plays a crucial role in the cake’s flavor, texture, and appearance. Together, they create a beautifully moist, tender cake with a subtle banana pudding twist that sets it apart from your average banana cake.

2 medium bananas (extremely ripe, roughly mashed): The star fruit that provides natural sweetness and moisture, bringing that authentic banana flavor.
13.25 oz yellow cake mix (Betty Crocker Super Moist): A reliable base that offers a nice structure and buttery flavor to complement the bananas.
3.4 oz banana cream instant pudding powder (Jello brand): Adds creaminess and a subtle banana pudding flavor, giving the cake a luscious texture.
4 large eggs (lightly beaten): Helps bind everything together while adding richness.
1 cup water: Keeps the batter moist and helps balance the consistency.
1/4 cup olive oil: Adds moisture and tenderness without weighing down the cake, plus a subtle fruity note.

Directions

Step 1: Preheat your oven to 350°F and position the rack in the lower-middle slot. Grease and flour a bundt pan thoroughly so the cake will release easily once baked.

Step 2: In a large mixing bowl, combine the yellow cake mix and the banana cream instant pudding powder. Whisk these dry ingredients together to break up any lumps and create a smooth blend.

Step 3: Add the lightly beaten eggs, water, and olive oil to the bowl. Whisk just until the ingredients are combined; don’t overdo it or the cake texture can become dense. Next, fold in the mashed bananas gently using a rubber spatula until just incorporated—this step is key to keeping the cake tender and moist.

Step 4: Pour the batter into the prepared bundt pan. Give the pan a gentle shake or tap on the counter to even out the batter and release any trapped air bubbles.

Step 5: Bake for 35 to 45 minutes. Start checking around 35 minutes by inserting a toothpick into the center of the cake. You want it to come out with just a few moist crumbs—not completely dry. This ensures the cake remains soft and moist.

Step 6: Once baked, transfer the pan to a wire rack and let the cake cool completely inside the pan. When cooled, run a very thin knife gently around the edges to loosen the cake, then invert the pan carefully to release the cake onto a serving plate.

Servings and Timing

This Banana Pudding Cake Recipe makes about 12 generous servings, making it perfect for sharing at family gatherings or parties. Prep time is quick—around 10 minutes—since the batter comes together in no time. The bake time is approximately 35 to 45 minutes, and it requires complete cooling time of at least 30 minutes before serving. So, from start to finish, you’re looking at about 55 minutes total. I like to plan for the cooling phase because it helps the cake set beautifully and makes slicing easier.

How to Serve This Banana Pudding Cake Recipe

A round bundt cake with a golden-brown crust is shown from above, resting on a white plate. The cake has a ridged pattern around the edges, typical of bundt cakes. It is lightly dusted with white powdered sugar unevenly spread across the top, creating small and large patches of white contrast on the warm cake surface. The plate sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

I love serving this cake slightly chilled or at room temperature; both ways bring out different qualities. When room temperature, the flavors feel more pronounced and the crumb is wonderfully soft. When chilled, it takes on a bit more firmness and the banana pudding flavor really shines through. I find either way irresistible!

To elevate the presentation, I often pair the cake with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh slices of banana or a sprinkle of chopped toasted pecans add a lovely texture contrast. For a simple garnish, a drizzle of caramel sauce or a dusting of powdered sugar also looks beautiful and adds a touch of indulgence.

For drinks, I’m a big fan of pairing this cake with a lightly sweet white wine such as a Riesling or a Moscato. If you prefer cocktails, a banana daiquiri or a spiced rum punch complements the flavors nicely. For a non-alcoholic option, a classic iced tea or a banana smoothie on the side can create a lovely harmony. This cake is perfect for every occasion—whether a casual family dinner, holiday celebration, or an afternoon tea with friends.

Variations

I’ve experimented a lot with this Banana Pudding Cake Recipe, and it’s surprisingly versatile. If you want to switch things up, try using a yellow or vanilla cake mix with a different flavor of instant pudding—like chocolate or butterscotch—for a fun twist. You can also add chopped nuts or shredded coconut to the batter for more texture and flavor complexity.

If you need a gluten-free version, look for a gluten-free yellow cake mix and instantly pudding powder that fits your dietary needs. For a vegan adaptation, things get a bit trickier but still doable: You can swap the eggs with flax eggs or applesauce and use a dairy-free pudding mix along with plant-based milk in place of water and oil. The texture might differ a little, but it still tastes delicious!

In terms of cooking methods, while I usually use a bundt pan, you can bake this batter in a 9×13 inch pan for a classic cake shape. Just watch baking times as it might bake a little faster in a shallower pan. You can even try mini bundt pans or muffins for individual servings—great for parties or lunchboxes.

Storage and Reheating

Storing Leftovers

Leftover Banana Pudding Cake stores wonderfully in an airtight container at room temperature for up to 2 days. If you want to keep it fresher, I recommend refrigeration, which will extend the life to about 4 to 5 days. Make sure to cover it well with plastic wrap or use a tightly sealed container to prevent it from drying out or absorbing fridge odors.

Freezing

This cake freezes nicely if you want to make it ahead of time or preserve leftovers longer. Wrap slices individually in plastic wrap and place them in a freezer-safe bag or container. It can last frozen for up to 2 months. When you’re ready to enjoy, thaw the slices in the refrigerator overnight and let them come to room temperature before serving for best texture.

Reheating

I recommend gently warming slices in the microwave for about 15-20 seconds to bring back softness and enhance the flavors. Avoid reheating in a conventional oven for a long time, as it can dry out the cake. If it’s been refrigerated, letting it sit at room temperature for 30 minutes before eating also works well to enjoy that moist, tender texture.

FAQs

Can I use fresh banana pudding instead of instant pudding powder?

Fresh banana pudding won’t work the same way in this recipe because the instant pudding powder helps thicken the batter and bind moisture, which creates that tender, creamy texture. If you use fresh banana pudding, the cake texture might be off, so I recommend sticking with the instant pudding mix for best results.

What if my bananas aren’t ripe enough?

For the best flavor and sweetness, I always use very ripe bananas with lots of brown spots. If yours are not quite there yet, you can speed up ripening by placing them in a paper bag at room temperature for a day or two. Using underripe bananas will make the cake less sweet and less moist.

Can I make this cake in a different pan shape?

Absolutely! While I prefer the bundt pan for the presentation and even baking, a 9×13 inch pan or round cake pans work fine too. Just adjust the baking time accordingly by starting to check earlier, and keep an eye on the texture with a toothpick. For smaller pans like muffin tins, reduce baking time significantly.

Is it necessary to flour the pan?

Yes, I highly recommend greasing and flouring your pan thoroughly, especially a bundt pan. This helps the cake release cleanly and prevents sticking, preserving the beautiful shape and texture. If you’re in a pinch, you can use baking spray with flour included.

Can I add nuts or chocolate chips to this recipe?

Definitely! Adding chopped walnuts, pecans, or even chocolate chips is a fantastic way to add texture and personalize the cake. I usually fold in about half a cup of nuts or chips after mixing the batter but before pouring it into the pan. It enhances the eating experience without overpowering the banana flavor.

Conclusion

If you’re looking for a delightful dessert that’s easy to make yet impressive, you absolutely have to try this Banana Pudding Cake Recipe. It’s one of those comforting classics that feels like a warm hug on a plate, bursting with that nostalgic banana goodness and creamy texture. I can’t wait for you to make it, share it, and enjoy the smiles it brings around the table!