Description
This Banana Pudding Cake is a moist and flavorful dessert that combines the sweetness of ripe bananas with the richness of banana cream pudding and classic yellow cake mix. Baked in a bundt pan, this cake offers a tender crumb and delightful banana flavor, perfect for gatherings or a cozy treat.
Ingredients
Wet Ingredients
- 2 medium bananas (extremely ripe, roughly mashed)
- 4 large eggs (lightly beaten)
- 1 cup water
- 1/4 cup olive oil
Dry Ingredients
- 13.25 oz yellow cake mix (Betty Crocker Super Moist)
- 3.4 oz banana cream instant pudding powder (Jello brand)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C), placing the rack in the lower-middle position for even baking. Grease and flour a bundt pan thoroughly to prevent sticking and set it aside.
- Combine Dry Ingredients: In a large bowl, whisk together the yellow cake mix and banana cream instant pudding powder to break up any lumps and ensure an even mixture.
- Add Wet Ingredients: Add the lightly beaten eggs, water, and olive oil to the dry ingredients. Whisk the mixture just until all ingredients are incorporated, being careful not to over-mix to maintain a tender cake texture.
- Fold in Bananas: Using a rubber spatula, gently fold the roughly mashed ripe bananas into the batter until just combined. Over-mixing at this stage can toughen the cake.
- Pour and Even Out Batter: Pour the batter into the prepared bundt pan. Lightly shake or tap the pan on the counter to level the batter and remove any air bubbles.
- Bake the Cake: Bake for 35 to 45 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached. Avoid overbaking to keep the cake moist.
- Cool and Remove: Allow the cake to cool completely in the pan on a wire rack. When fully cool, carefully run a thin knife around the edge of the bundt pan to loosen the cake. Invert the pan onto a serving plate and remove the cake gently.
Notes
- Use extremely ripe bananas to maximize sweetness and flavor.
- Do not over-mix the batter to ensure a light, tender crumb.
- Ensure the cake is completely cool before removing from the bundt pan to prevent breakage.
- To enhance moistness, you can add a banana glaze or cream cheese frosting once cooled.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
