Banana Pudding Bundt Cake

If you love the creamy sweetness of banana pudding and the tender crumb of a Bundt cake, this Banana Pudding Bundt Cake is about to become your new favorite dessert. It’s moist, full of banana flavor, and topped with a rich pudding glaze that melts into every bite. This is comfort baking at its best, perfect for sharing or not!

Why You Will Love This Recipe

• Soft and moist texture that stays fresh for days.
• Perfect mix of pudding flavor and banana bundt cake richness.
• Simple ingredients and beginner-friendly method.

Ingredients

This Bundt cake recipe uses easy ingredients that you probably already have in your pantry. Each one adds something special to this Banana Pudding Bundt Cake recipe.

• Ripe bananas: The key to a moist banana Bundt cake and deep flavor.
• Instant banana pudding mix: Gives the cake that creamy banana flavor.
• All-purpose flour: Creates the perfect crumb and structure.
• Butter: Adds richness and keeps the crumb soft.
• Granulated sugar: Sweetens and balances the banana flavor.
• Eggs: Bind everything together and add fluffiness.
• Milk: Helps create a smooth batter and adds moisture.
• Vanilla extract: Enhances flavor and aroma.
• Baking soda: Ensures the cake rises beautifully.
• Salt: Brings all the flavors to life.

Step-by-Step Instructions

Here’s how to make this Banana Pudding Bundt Cake perfectly soft and flavorful every time.

1. Preheat your oven to 350°F (175°C) and grease a Bundt pan with butter and a dusting of flour.
2. In a bowl, mash the bananas until smooth. Add the pudding mix, sugar, and melted butter. Mix until creamy.
3. Whisk in eggs one at a time, then stir in vanilla extract and milk until well blended.
4. In another bowl, combine flour, baking soda, and salt. Slowly fold the dry mixture into the wet mixture until smooth.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 50 to 60 minutes or until a toothpick comes out clean.
7. Let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before glazing.

Pro Tips

• Use very ripe bananas for the richest flavor and moist texture.
• Do not overmix the batter or your Banana Pudding Pound Cake can turn dense.
• Try using vanilla pudding for a slightly different but equally delicious twist.
• Brush a little butter on the Bundt pan before adding flour to help prevent sticking.

Mistakes To Avoid

• Using underripe bananas can make the Moist Banana Bundt Cake less flavorful.
• Skipping the cooling time may cause the glaze to slide right off.
• Overbaking will dry out the cake and lose that soft pudding texture.

Serving Suggestions

Serve your Banana Pudding Poundcake slightly warm with a dollop of whipped cream or a drizzle of caramel. You can also crumble some vanilla wafers on top for a fun crunch. Try pairing it with this Banana Cream Pie Chia Pudding or these Creamy Banana Pudding Crunch Bars for a banana-themed dessert night!

Banana Pudding Bundt Cake

Moist banana bundt cake infused with the rich flavor of banana pudding mix, topped with a creamy glaze. A nostalgic dessert perfect for brunch, dessert tables, or banana lovers!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 340 kcal

Equipment

• Bundt Pan
• Mixing Bowls
• Whisk
• Oven

Ingredients

  

Cake Batter

• 3 ripe bananas mashed
• 1 package instant banana pudding mix
• 2 cups all-purpose flour
• 1/2 cup butter melted
• 1 cup granulated sugar
• 3 eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt

Instructions

 

• Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
• Mash bananas in a bowl. Add pudding mix, sugar, and melted butter. Mix until creamy.
• Whisk in eggs one at a time, then add vanilla extract and milk. Mix well.
• In a separate bowl, mix flour, baking soda, and salt. Fold dry ingredients into the wet mixture until smooth.
• Pour batter into prepared Bundt pan and smooth the top.
• Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
• Cool in pan for 10 minutes, then invert onto a wire rack to cool completely before glazing or serving.

Notes

Use very ripe bananas for best flavor. Do not overmix the batter. You can substitute with vanilla pudding mix for a twist. Store at room temperature for 3 days or refrigerate for 5 days.

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FAQs

Why did my Banana Pudding Bundt Cake turn out dry?

This usually happens if it’s overbaked. Check it 5 minutes before the timer ends and pull it out when a toothpick comes out clean. Also, don’t skip the bananas—they add essential moisture to this Banana Pudding Cake Recipe.

Can I use pudding cooked on the stove instead of instant pudding mix?

Instant pudding mix works best for this recipe because it blends smoothly into the batter. Cooked pudding adds too much moisture and can make the cake dense. Stick with instant for the perfect Banana Pudding Bundt Cake Recipes texture.

How do I store my Banana Pudding Pound Cake?

Store it in an airtight container at room temperature for up to 3 days or refrigerate for 5 days. You can also freeze slices wrapped in plastic for up to 2 months. Thaw overnight before serving for a soft, fresh taste like new.

Conclusion

This Banana Pound Cake is a cozy, nostalgic treat that tastes like banana pudding in cake form—rich, moist, and dreamy. Whether you serve it at brunch or as a sweet after-dinner dessert, it’s always a hit. Don’t forget to save this recipe on Pinterest and share it with your baking friends!