Banana Pudding Cake Recipe -
Banana Pudding Cake Recipe
  • READY IN 2 hr

Banana Pudding Cake

Recipe by  

"This cake is a very moist banana cake that travels well to pot lucks or picnics. It can also be baked in a 9x13 pan or an angel food cake pan. It is a family favorite."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt cake Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    2 hrs


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. 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.
  3. 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.
  4. 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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Apr 03, 2006

This is the best cake I have ever tried bar none. Only changes was I added 3 bananas, and cream cheese to the icing next time I will doit as a layer cake with a cream layer in the middle and a fudge icing, try this you will love it.

Most Helpful Critical Review
Jan 24, 2008

Very ordinary, nothing special. No disguising it's a doctored up cake mix. I made this many years ago when it first appeared in a magazine advertisement. Not bad if you're just looking for something that'll pass. Making your own delicious banana cake doesn't require a whole lot more effort and reaps a far superior reward.

Feb 19, 2006

This is AMAZING! I thought it would be good, but I was surprised with just how good it was... And how easy to make! I used a 'banana cream' pudding mix, 1½ large bananas, and I baked it in a 9x13 metal pan. It only took between 35 and 40 minutes, so be sure to keep an eye on it or it might end up kind of dry. My cake was wonderfully moist. I followed the glaze recipe but added 4 oz of softened (left on the counter for a couple hours) cream cheese. I needed a little more milk to make it spreadable, but it was awesome. Sprinkled some walnuts on top, and let it set for a couple hours. I DID leave it in the pan, but it's easy to lift out slices if you grease and flour the bottom of the pan. We had company over and she loved it! Thank you so much, Barbara!

Sep 11, 2003

This is the recipe I was looking for, not for banana cake but for zucchini cake! Use a package of lemon or vanilla pudding and add 2 cups of shredded zucchini, 1/2 to 1 tsp cinnamon, and a dash of vanilla if you wish. I also used applesauce instead of the oil and used 4 egg whites and 2 eggs instead of four whole eggs to cut down on fat. Very moist, and very delicious!

Apr 19, 2003

This recipe is awesome... I have made it 3 times in the past two weeks. My family likes it better made in a 9x13, with cream cheese icing and refrigerated. Perfect to take to office, church, anywhere.

Feb 03, 2003

Just a yellow cake mix cake, with slight banana flavor and a ton of sugar for a glaze. Won't make again.

Nov 25, 2005

The cake was awesome. But the topping I wanted a little something like banana pudding so I made some changes. For the topping I used 8 oz. of softened cream cheese, 1 1/2 cups of confectioners sugar, a small tub of cool whip, and a about 20-30 crushed vanilla wafers. First whip the cream cheese with electric mixer add in confectioners sugar until well blended. Add in cool whip with a spoon. Spread on cake sprinkle crushed wafers all over cake and VOILA.

Jun 22, 2006

This was an outstanding cake, and very easy to make. I served it at card club, and it was a big hit. Everyone asked to take a piece home with them. The cake was gone before the night was over. I will definitely make this one again.


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  • Calories
  • 404 kcal
  • 20%
  • Carbohydrates
  • 65.3 g
  • 21%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 14.6 g
  • 22%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 430 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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