Banana Pudding Cake

Banana Pudding Cake This cake is a very moist banana cake that travels well to pot lucks or picnics. It can also be baked in a 9×13 pan or an angel food cake pan. It is a family favorite.

Ingredients

Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 30 mins

    COOK : 1 hr

    TOTAL : 30 mins

    SERVING : 12

    YIELD : 1 – 10 inch Bundt cake

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

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  • In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.

  • Bake in a preheated oven for 50 to 55 minutes, or until cake tests done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

  • To make glaze: In a small bowl, combine confectioners’ sugar, milk and vanilla. Whisk until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake with a zigzag motion. Sprinkle chopped nuts over wet icing if desired.

Per Serving: 404 calories; protein 5g; carbohydrates 65.3g; fat 14.6g; cholesterol 63.1mg; sodium 430.3mg.