Delicious Banana Pudding Bundt Cake from scratch. This easy recipe uses ripe bananas and banana pudding in the batter for a moist and flavorful dessert everyone will love.

Ever since I made my Coconut Bundt cake, I have been dreaming up new recipes to make in my Nordic Ware anniversary bundt pan. And since I had a few bananas going brown (and possibly resentful) in my fruit bowl I decided a banana cake was in order…

The Nothing Bundt Cakes new Banana Pudding Cake caught my eye and inspired me to recreate it at home. After all my husband is a big fan of both banana pudding and banana cake so this cake recipe is mostly for his benefit 😉

Banana Pudding Cake Ingredients

Sure, you can make this recipe using a box mix but why not make it from scratch? It is just as easy I promise! Let’s take a look at an ingredient breakdown, shall we?

• Bananas – the riper the better for that true banana flavor to come through. I used three medium bananas and liquidized them in my Ninja Food Chopper. You can easily mash the bananas with a fork if you don’t have a similar food processor.
• A little lemon juice to keep the bananas from turning brown.
• Instant Banana Pudding – I used some of the mix directly in the cake batter and some in the glaze. You can also use instant vanilla pudding if you like.
• Banana extract for a boost on the whole banana of it all you can add a few drops of the extract. I also add vanilla bean paste because it is just the perfect flavor enhancer for most cakes!
• All purpose flour (plain flour) with added baking powder and baking soda for lift. Always check the expiry dates of your raising agents, especially if you don’t bake very often, as they lose their oomph after a while.
• Sugar – I used superfine baking sugar (caster sugar) in this cake. Granulated sugar and brown sugar can be used as well.
• Unsalted butter or a baking spread – the butter needs to be softened before using as we are mixing all our ingredients together without creaming the butter and sugar first.
• Large eggs at room temperature.
• Powdered sugar, vanilla bean paste, milk and a little of the banana pudding mix to create our glaze.
• Buttermilk loosen the batter and create the soft moist crumb we crave.
• Nilla wafers and sliced bananas to decorate.

How to Make Banana Pudding Bundt Cake

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

1. Preheat oven to 325°F (160°C). Add the flour, sugar, baking powder, baking soda and instant banana pudding mix to a large mixing bowl and stir to combine. Alternatively, add to the bowl of a stand mixer fitted with the paddle attachment.
2. Top with the mashed bananas, softened butter, eggs, buttermilk, vanilla bean paste and banana extract, if using. Start mixing on low speed using a hand mixer (or stand mixer) until the ingredients start to combine. Increase speed to maximum gradually and beat together until the batter is smooth.

3. Mist a 12-cup bundt pan with cake release or use a brush with melted butter and dust with a little flour, shaking out any excess. Transfer the batter to the pan and level.

4. Bake for 45-50 minutes or until a tester inserted in the cake comes out clean. The internal temperature should be 200°F (93°C) when checked with an instant read thermometer. Leave the cake cool in the pan for 5-10 minutes before carefully turning out onto a wire rack to cool.

5. Combine the powdered sugar, pudding mix, milk and vanilla in a small bowl until you have a thick glaze that drips slowly from your spoon. Drizzle the glaze over the cooled cake.

6. Decorate with halved vanilla wafers and banana slices and serve! Best enjoyed warm with a cup of coffee or tea.

How to Store

Store the cake at room temperature in a cake carrier or covered with a cake dome for up to 5 days. The cake stays moist and fresh for a long time but you can also freeze it if you like.

Leave out the glaze and any decorations if you are intending to freeze the cake. Cool, slice and wrap tightly in plastic wrap and two layers of aluminum foil. Date and use within three months.

Why do Bundt Cakes Stick?

Ah, the eternal question! The main reason, provided you are using a quality non-stick pan, is due to not prepping it properly. Always make sure you grease your bundt pans just before adding the batter. If you prep the pan well before mixing the batter, the cooking spray is likely to pool down to the bottom.

The other mistake that many people, including myself, have made is to turn the cake out too soon or too late after it has come out of the oven. If you turn out the cake immediately it is too hot and soft to come out in one piece. Remember your cake will continue to bake in the residual heat for a few minutes after removal from the oven.

On the other hand if you forget to turn it out within ten minutes of baking, the sugars in the batter will glue your cake to the pan and make it near impossible to release safely. I remember making a cake for a friend and leaving it overnight in the pan – what a disaster that was!

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Bundt cake recipe inspiration

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Coconut Bundt Cake with White Chocolate Cream Cheese Frosting

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Blueberry Pound Cake

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Mary Berry’s Lemon Drizzle Cake

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Bacardi Rum Cake Recipe (Air Fryer or Oven!)

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HAVE YOU MADE MY BANANA PUDDING BUNDT CAKE RECIPE? Please leave a rating, share a photo on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day! If you have any questions, message me on Instagram and I will do my best to answer them quickly.