Chocolate Swirl Banana Pudding Cake
Moist banana cake swirled with chocolate and topped with whipped banana pudding icing and crushed vanilla wafers.
Equipment
- Bundt Pan
- Mixing Bowls
Ingredients
Cake Batter
- 1 box yellow cake mix
- 3 ripe bananas mashed
- 1 cup milk
- 1/2 cup vegetable oil
- 3 eggs
- 1 package instant banana pudding mix
- 1/3 cup cocoa powder for swirl
Topping
- 1 cup whipped topping or homemade whipped cream
- 1/2 cup crushed vanilla wafers
Instructions
- Preheat your oven to 350°F and grease a bundt pan with butter and a sprinkle of flour.
- In a large bowl, mix yellow cake mix, banana pudding mix, eggs, oil, milk, and mashed bananas until smooth.
- Pour two-thirds of the batter into the pan. Mix cocoa powder into the remaining batter to make your chocolate swirl.
- Spoon chocolate batter over the plain one, then use a knife to gently swirl them together. Don’t overmix.
- Bake for 45 to 50 minutes or until a toothpick comes out clean. Let cool completely before icing.
- Spread whipped topping or banana pudding icing over the cooled cake. Sprinkle crushed vanilla wafers on top.
Notes
- Make it a day ahead for even creamier texture.
- Don’t over-swirl or overbake. Always cool before icing.