Banana Pudding Cake Recipe

Name: Banana Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 1/4 ounce) box white cake mix with pudding; 1 (3 1/2 ounce) box banana cream instant pudding; 4 large eggs; ¾ cup vegetable oil; ¾ cup water; 3 ripe bananas, mashed; 1 teaspoon banana extract; 1 teaspoon butter flavor extract; 1 teaspoon vanilla extract; 1 (3 1/2 ounce) box French vanilla instant pudding; ½ cup powdered sugar; 1 teaspoon banana extract; 2 cups cold milk

Servings: persons

1 (18 1/4 ounce) box white cake mix with pudding
1 (3 1/2 ounce) box banana cream instant pudding
4 large eggs
¾ cup vegetable oil
¾ cup water
3 ripe bananas, mashed
1 teaspoon banana extract
1 teaspoon butter flavor extract
1 teaspoon vanilla extract
1 (3 1/2 ounce) box French vanilla instant pudding
½ cup powdered sugar
1 teaspoon banana extract
2 cups cold milk

1
Preheat oven to 350.
2
Spray bundt pan with baking spray with flour.
3
Mix all ingredients for cake.
4
Pour into pan bake 45-50 minutes.
5
Invert cake onto plate.
6
Poke holes into cake with straw 1-inch apart.
7
Beat topping ingredients until just starting to thicken.
8
Pour half of topping mix onto cake slowly making sure it sinks into holes.
9
Beat remaining topping until thick.
10
Chill for at least 2 hours.
11
Store in refrigerator.

849

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (18 1/4 ounce) box white cake mix with pudding, 1 (3 1/2 ounce) box banana cream instant pudding, 4 large eggs, ¾ cup vegetable oil, and more.

Yes, Banana Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Pudding Cake

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