Delicious Banana Pudding Bundt Cake

This banana pudding bundt cake transforms humble bananas into an extraordinary dessert that tastes like nostalgia in each bite. The combination of real bananas and vanilla pudding mix creates a moist, flavorful cake that stays fresh for days—though it rarely lasts that long in my house.

I created this recipe when hosting a southern-themed dinner party, and it's become my most requested dessert for potlucks. The banana cream frosting gets more compliments than anything else I bake, and that's saying something!

• Unsalted Butter: Allows you to control the saltiness perfect for baking where precision matters
• All Purpose Flour: Provides the structure without being too heavy look for unbleached for best flavor
• French Vanilla Pudding Mix: Creates that signature banana pudding flavor and adds moisture to the cake
• Baking Powder: Ensures proper rise use aluminum free for best taste
• Eggs: Bind everything together while adding richness use room temperature for better incorporation
• Sugar: Balances the tangy elements while enhancing the banana flavor
• Ripe Mashed Banana: Provides natural sweetness and authentic flavor choose one with brown spots for maximum sweetness
• Sour Cream: Adds incredible moisture and a subtle tang that elevates the entire cake
• Vanilla Extract: Deepens all the flavors use pure rather than imitation for best results
• Cream Cheese: Creates the perfect frosting base that complements the banana flavor
• Heavy Cream: Produces a silky smooth frosting texture
• Banana Cream Pudding Mix: Infuses the frosting with intense banana flavor without overpowering

Step-by-Step Instructions

Prepare Your Pan:

Thoroughly coat a 10 cup bundt pan with nonstick baking spray, ensuring every crevice is covered to prevent sticking. Preheat your oven to 350 degrees Fahrenheit to ensure even baking from the start.

Mix Dry Ingredients:

Combine the pudding mix, flour, baking powder, and salt in a medium bowl or stand mixer bowl. Whisk thoroughly to ensure even distribution of leavening agents throughout the flour for consistent texture in your finished cake.

Prepare Wet Ingredients:

Mash one ripe banana in a separate bowl until completely smooth with no lumps. Whisk in eggs and sugar until the mixture lightens in color and becomes slightly fluffy. Fold in softened butter, sour cream, and vanilla extract until you achieve a uniform consistency with no visible streaks.

Combine Batters:

Pour your wet ingredient mixture into the bowl containing dry ingredients. Mix using a hand mixer or stand mixer just until combined and no dry spots remain. Stop mixing as soon as ingredients are incorporated to prevent developing gluten which would make your cake tough.

Bake the Cake:

Transfer your batter to the prepared bundt pan, smoothing the top with a spatula for even baking. Bake for 45 to 50 minutes, checking for doneness by inserting a toothpick into the thickest part of the cake. When it comes out clean with no wet batter, your cake is ready.

Create the Frosting:

After the cake has completely cooled, prepare the frosting by beating cream cheese until smooth and fluffy. Add banana cream pudding mix, powdered sugar, heavy cream, and salt, mixing until you achieve a spreadable consistency. Apply generously over the cooled cake, allowing it to drape beautifully down the sides.

The French vanilla pudding mix is truly the secret weapon in this recipe. I discovered this trick from my grandmother who always added it to her banana desserts. One summer afternoon, she taught me how to make this cake while sharing stories about how banana pudding became popular during the Great Depression when bananas were considered a luxury.

Perfect Banana Selection

Choosing the right banana makes all the difference in this cake. For the best flavor, use a banana with plenty of brown spots but not completely black. This stage indicates peak sweetness and perfect baking consistency. If your bananas aren't quite ripe enough, place them in a paper bag with an apple overnight to speed up the process. The natural ethylene gas released will ripen them faster. Avoid refrigerating bananas before baking as this halts the ripening process and diminishes flavor.

Make Ahead and Storage Tips

This cake actually improves with time as the flavors meld together. You can bake the cake up to two days before serving and store it unfrosted in an airtight container at room temperature. The frosting can be made a day ahead and refrigerated separately. When ready to serve, bring the frosting to room temperature for about 30 minutes before spreading it on the cake. Once frosted, the cake should be refrigerated and will stay fresh for up to 5 days. For longer storage, slice the unfrosted cake and freeze individual portions wrapped in plastic wrap and foil for up to three months.

Serving Suggestions

Elevate this cake by serving it slightly warm with a scoop of vanilla ice cream for a delightful temperature contrast. For brunch presentations, dust lightly with powdered sugar instead of frosting and serve alongside fresh berries and coffee. Create a stunning dessert table centerpiece by placing the frosted cake on a pedestal stand and decorating with fresh banana slices just before serving. For special occasions, drizzle with caramel sauce and sprinkle with crushed vanilla wafers to emphasize the banana pudding inspiration.

Easy Variations

Transform this classic into different flavor profiles with simple swaps. Replace the banana cream pudding in the frosting with butterscotch pudding mix for a caramel banana flavor. Add half a cup of mini chocolate chips to the batter for a banana chocolate chip version that children especially love. Incorporate half a cup of chopped toasted pecans or walnuts for delightful texture and nutty depth. During summer months, fold in half a cup of diced fresh strawberries for a strawberry banana variation that tastes like sunshine.

Frequently Asked Questions

→ Can I use overripe bananas for this cake?

Yes, overripe bananas work best as they add natural sweetness and enhance the banana flavor.

→ Do I need a stand mixer to make this cake?

No, you can use a hand mixer or whisk to combine the ingredients. A stand mixer is optional for convenience.

→ How do I ensure my bundt cake doesn’t stick to the pan?

Make sure to generously spray your bundt pan with non-stick baking spray to prevent sticking.

→ Can I use vanilla pudding instead of French vanilla pudding mix?

Yes, vanilla pudding mix can be substituted, but French vanilla enhances the overall flavor profile.

→ What is the best way to store this cake?

Store the cake in an airtight container in the refrigerator for up to 3 days to maintain freshness.