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!
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.