“I was trying to find a use for and old box of banana cream pudding that had been hanging out in my cupboard. This is a super moist, creamy cake bursting with lots of banana flavor. I usually like to do a quick powdered sugar glaze for my bundt cakes but there is absolutely no need for that here. With the boxed cake mix as a base, this makes for a quick and tasty after dinner dessert or to serve with your coffee in the morning.” – April Ferre
Banana Pudding Cake
Ingredients
- 1 13.25- Ounce Package Yellow Cake Mix (Betty Crocker Super Moist)
- 1 3.4- Ounce Package Jello Instant Banana Cream Pudding
- 4 Large Eggs Lightly Beaten
- 1/4 Cup Vegetable Oil
- 1 Cup Water
- 2 Medium Very Ripe Bananas Roughly Mashed (about 1 Cup)
Instructions
- Preheat oven to 350 degrees. Grease and flour a bundt cake pan and set aside.
- In a large bowl, combine cake and pudding mixes and whisk until mixed.
- Add eggs, oil and water. Mix until just combined, then fold in mashed bananas. Do not over mix!
- Pour batter into prepared cake pan. Tap pan on counter top or floor to even out batter in pan.
- Bake for 35 to 45 minutes or until toothpick inserted in the sent comes out with just a few tender crumbs. Be careful not to over bake.
- Cool cake in pan on a rack. When cooled, use a thin spatula to loosen cake from the sides of the pan an remove cake to a plate.
- This cake is very sweet, so there is no need to ice, just slice and serve!
2024 Recipe – April Ferre – From Chew Out Loud