Banana Pudding Cake

14
Servings
5m
Prep Time
35-40m
Cook Time
40m
Ready In


"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 recipe yields 14 servings
OK

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 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 & Variations


  • Bundt pan

Related

BrownieBar

Delicious and easy too. Kids were happy with this one!

review by:
(1 Oct 2018)