Best Banana Pudding Bundt Cake


  • 1 cup mashed over-ripe bananas (about 2 medium bananas)
  • 1 box yellow cake mix *see note
  • one-3.4 ounces package Jello banana cream instant pudding powder (it’s the small box)
  • 4 large eggs lightly beaten
  • 1 cup water
  • 3 tablespoons Sour Cream
  • 1/4 cup Canola Oil


  • 4 ounces Softened Cream Cheese
  • 1 1/2 cups Powdered Sugar
  • Dash of Vanilla
  • Dash of Heavy Cream


  1. Preheat oven to 350F, with rack on the lower-middle position so the cake isn’t too high in the oven.
  2. Grease and flour a bundt pan and set aside.
  3. In a large mixing bowl, combine cake mix and instant pudding powder. Whisk to combine.
  4. Add eggs, water, sour cream and oil. Whisk just until incorporated.
  5. Using rubber spatula, fold in bananas just until combined; don’t over-mix.
  6. Pour into prepared bundt pan, lightly shaking to even out the batter.
  7. Bake 35-45 minutes, watching for the top to be lightly golden and a toothpick to only have a few crumbs and not batter attached.
  8. Cool completely in pan on rack. Once cool, use a knife to separate cake from pan. Invert and remove cake to a platter.
  9. Optional, drizzle with cream cheese frosting

For the Frosting

  • Using a hand mixer and a big bowl, whip the cream cheese until soft. Add remaining ingredients and mix until smooth.

*You can use white, yellow or butter cake mix, but we tend to prefer yellow.This Recipe adapted from >>>> Click Here

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