Banana Pudding Cake
Recipe: #21278
October 11, 2015
Categories: Desserts, Cakes, Tube/Bundt, Banana, 5 Ingredients Or Less, 5-Minute Prep, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day Mothers Day, Picnic, Potluck, Thanksgiving, Oven Bake, Vegetarian, Pudding Mix, Cake Mix, Flour, more
"Best cake EVEEEEER!!!! it's going to rock your world, it's deep rich moist texture melts in your mouth, drizzle a little simple icing over the top and ooh lah lah!"
Original is 14 servings
Ingredients
Nutritional
- Serving Size: 1 (116.2 g)
- Calories 278.6
- Total Fat - 8.5 g
- Saturated Fat - 1.8 g
- Cholesterol - 59.5 mg
- Sodium - 318 mg
- Total Carbohydrate - 46.8 g
- Dietary Fiber - 1.4 g
- Sugars - 8.6 g
- Protein - 4.5 g
- Calcium - 80.3 mg
- Iron - 1 mg
- Vitamin C - 2.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees. Place the rack in the lower middle spot.
Step 2
Combine cake mix and instant pudding powder in a large bowl. Whisk away to loosen up clumps and stir in eggs, water and oil, continue to whisk until you’ve mixed all the ingredients to a nice consistency. Using a spatula, fold in fresh mashed bananas until they’re combined.
Step 3
Spray your bundt pan with non-stick cooking spray. Pour in batter lightly shaking it for even distribution.
Step 4
Bake for 35-45 minutes. You can use the toothpick test inserting one into the center. It’s done when a few crumbs are attached when you pull it out.
Step 5
Cool in the bundt pan on a baking rack. After it’s cool take a thin knife to separate the cake from the sides and then turn over to remove cake.
Step 6
Drizzle a simple icing over your cake or enjoy plain.
Tips
- Bundt pan
1 Reviews
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