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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