Best Banana Pudding Bundt Cake

Let me hear you say, this shit is bananas, B-A-N-A-N-A-S!

Anyone else think of my big fat greek wedding when they see a bundt cake??

Harriet Miller: Its a bundt.M: A bun?H:A bundT.M: A bondt?H: BUNDT BUUNDT!!M: I know, its a cake-y!….(to friend) there’s a hole in this cake.



  • 1 Cup 2  over-ripe medium bananas mashed
  • 1 box yellow cake mix *see note
  • 1 4-serving size 3.4 ounces package Jello banana cream instant pudding powder (it’s the small box)
  • 4 large eggs lightly beaten
  • 1 cup water
  • 3 Tablespoons Sour Cream
  • 1/4 Cup Canola Oil


  • 4 Ounces Softened Cream Cheese
  • 1 1/2 Cups Powdered Sugar
  • Dash of Vanilla
  • Dash of Heavy Cream


  • 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.
  • Add eggs, water, sour cream and oil. Whisk just until incorporated.
  • Using rubber spatula, fold in bananas just until combined; don’t over-mix.
  • 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


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