Banana Pudding Cake
A delightful treat combining ripe bananas and creamy pudding, creating a soft, moist dessert that's perfect for any occasion.
Ingredients
Main Ingredients
- 2 medium ripe bananas, roughly mashed Use very ripe bananas for best flavor.
- 13.25 oz yellow cake mix Can use a gluten-free cake mix if needed.
- 3.4 oz banana cream instant pudding powder
- 4 large eggs, lightly beaten
- 1 cup water
- 1/4 cup olive oil
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and position the rack in the lower-middle section.
- Grease and flour a bundt pan to prevent sticking.
Mixing the Batter
- In a large mixing bowl, combine the yellow cake mix and banana cream pudding powder.
- Add the lightly beaten eggs, water, and olive oil to the dry ingredients and whisk until just combined.
- Gently fold in the mashed bananas until evenly distributed.
Baking
- Pour the batter into the prepared bundt pan and shake lightly to distribute evenly.
- Bake for 35 to 45 minutes, until a toothpick comes out with a few tender crumbs.
Cooling and Serving
- Allow the cake to cool completely in the pan on a wire rack.
- Carefully invert the cooled cake onto a plate and serve plain or with optional toppings.
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Notes
For added sweetness, mix one tablespoon of warm milk with one cup of powdered sugar for a simple icing to drizzle.