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I love making things from scratch whenever I can. There’s something really satisfying about building a recipe from the ground up, measuring flour, creaming butter, and watching something homemade come together in the oven. But real life doesn’t always leave time for that kind of baking, and over the years I’ve learned that it’s okay to make things a little easier on yourself sometimes.
This Banana Cream Bundt Cake is one of those recipes. It uses a cake mix and pudding mix as a shortcut, but the end result is so incredibly moist and flavorful that no one would ever guess it started with a box. The ripe bananas make it taste homemade, and when you top it with frosting, it turns into a beautiful dessert that feels special enough for holidays, potlucks, or Sunday dinner.
This cake is especially delicious topped with Cream Cheese Frosting, which pairs perfectly with the banana flavor and turns this simple cake into a bakery-style dessert. For a different flavor combination, try frosting with my Almond Buttercream Frosting or my Classic Vanilla Buttercream.
This banana cream bundt cake fits right in alongside other simple desserts like Bakery-Style Double Chocolate Chip Cookies, Best Ever Snickerdoodle Cookies, and Lemon Sugar Cookie Bars, where the goal is a reliable, crowd-pleasing dessert that turns out every time.
If you’re a chocolate lover, check out my Triple Chocolate Bundt Cake with Chocolate Ganache
or browse all my Dessert Recipes
Why You’ll Love This Recipe
- Extremely moist and soft texture
- Uses simple pantry ingredients
- Great way to use ripe bananas
- Easy enough for beginner bakers
- Perfect for potlucks, holidays, or family dessert
- Freezes well for make-ahead desserts
- Delicious with Cream Cheese Frosting, Homemade Whipped Cream, Vanilla Buttercream Frosting, or a simple vanilla glaze.
Ingredients
- Ripe bananas
- Yellow cake mix
- Banana pudding mix
- Water
- Eggs
- Oil
- Vanilla
Equipment
- Bundt Cake Pan – The shape of a bundt pan helps this cake bake evenly while creating a beautiful presentation without needing layers or decorating.
- Mixing Bowls – You’ll need a large bowl to mix the batter smoothly and evenly.
- Stand Mixer (or Hand Mixer) – Mixing the batter well helps create a smooth, even crumb and proper texture.
- Cooling Rack – Allows the cake to cool evenly after removing it from the pan so it doesn’t become soggy.
- Spatula – Helpful for spreading frosting or glaze over the cake.
How to Make
This recipe is designed to be simple, but there are still a few technique tips that make a big difference in the final cake. The bananas should be very ripe with brown spots, because ripe bananas add more moisture and stronger banana flavor.
When you mash the bananas, you want them mostly smooth with just a few small lumps remaining. I always use my meat chopper for this step because it gives the perfect texture easily, and this helps distribute the banana flavor evenly throughout the cake while still keeping that homemade texture.
Once the bananas are mashed, everything gets mixed together in one bowl. The key here is not to overmix. You want to mix long enough for the batter to become smooth and fully combined, but once it looks smooth, stop mixing. Transfer the bowl to your stand mixer and mix for 3 minutes.
The batter will be thick and creamy when it’s ready to pour into the pan.
Preparing the bundt pan properly is one of the most important steps in this recipe. Bundt pans have a lot of curves and edges, so you need to grease every part of the pan very well so the cake releases cleanly after baking. Make sure to get into all the grooves and the center tube. A well-greased pan is the difference between a beautiful cake and one that sticks.
After the batter is poured into the pan, the cake bakes until a toothpick inserted comes out clean. You’ll notice the cake will rise and form a golden crust on the outside while staying soft inside. In my oven, this is right around 55 minutes. Bundt cakes naturally develop a slightly thicker outer crust, which helps them hold their shape after being removed from the pan.
Once the cake comes out of the oven, timing matters when removing it from the pan. The cake needs time to set, but it also shouldn’t sit too long or the crust can stick and peel. Let the cake cool in the pan for about 15–20 minutes, then carefully invert it onto a wire rack to cool completely. If the cake feels like it doesn’t want to release, gently tap the pan and let gravity help it slide out.
After the cake is completely cool, you can add frosting or glaze. This cake is especially good with Cream Cheese Frosting, which complements the banana flavor and turns this simple cake into a rich dessert. You can also use a light drizzle like Vanilla Glaze or serve it with Classic Vanilla Buttercream, Homemade Whipped Cream and fresh banana slices.
One of the best things about this cake is that it stays incredibly moist, so it’s actually even better the next day. The banana and pudding mix help the cake hold moisture, giving it a soft, tender texture that doesn’t dry out like some cakes do.
Be sure to check out my other Cake Recipes
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
PrintBanana Cream Bundt Cake
This Banana Cream Bundt Cake is incredibly moist and easy to make using cake mix, banana pudding mix, and ripe bananas. A simple, flavorful bundt cake perfect for dessert, potlucks, or family gatherings.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 2 ripe bananas, mashed
- 1 box yellow cake mix
- 1 (3 oz) box banana pudding mix
- 1 cup water
- 3 eggs
- 1/4 cup oil
- 1 tsp vanilla
- 1/2 batch Cream Cheese Frosting, or Vanilla Buttercream Frosting
Instructions
- Preheat oven to 350°F and grease a bundt cake pan well.
- In a large bowl, mash the ripe bananas.
- Add the cake mix, banana pudding mix, water, eggs, oil, and vanilla to the bowl.
- Mix for 30 seconds to combine ingredients, then mix on medium speed for 2 minutes until smooth.
- Pour the batter into the prepared bundt pan.
- Bake for 50–55 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 15–20 minutes, then carefully invert onto a wire rack to cool completely before frosting.
- Frost with your choice of Cream Cheese Frosting, or Vanilla Buttercream Frosting or a simple vanilla glaze.
Notes
Do not remove the cake from the pan too early or it may break.
Do not leave the cake in the pan too long or the crust may stick and peel.
This cake freezes well. Wrap tightly in plastic wrap and foil and freeze for up to 2 weeks.
Recipes That Pair Well With This
This Banana Cream Bundt Cake pairs really well with simple comfort meals and family dinners. Serving this cake after a cozy dinner like Creamy Chicken and Rice Soup, Slow Cooker Pineapple Chicken, or Cajun Chicken Pasta makes a complete meal that feels special but still easy enough for a weeknight.
For brunch, this cake fits perfectly alongside Sourdough Discard Pancakes, or Traditional Fluffy Pancakes, Sourdough Discard Waffles, or Traditional Hotel Style Waffles with eggs and fruit for a big family breakfast spread.
You can also serve this cake with Homemade Whipped Cream, Cream Cheese Frosting, Classic Vanilla Buttercream, or a drizzle of Salted Pecan Praline Sauce for an extra special dessert.
More Recipes to Try
If you enjoy easy desserts like this, you might also like:
- Chocolate Chip Cookie Cake
- Triple Chocolate Bundt Cake topped with a creamy Chocolate Ganache or even a simple Chocolate Buttercream Frosting
- Bakery-Style Double Chocolate Chip Cookies
- The Best Snickerdoodle Cookies Ever
- Lemon Sugar Cookie Bars
- Sugar Cookie Bars
- Oreo Cheesecake
- Thick Fudgy Chocolate Chunk Brownies
- Sourdough Discard Brownies
- No Knead Cheesy Dutch Oven Bread (great for serving with dessert and coffee)
Tips for Little Helpers
This is a great recipe to make with kids because it’s very forgiving and easy to mix.
- Kids can mash the bananas.
- They can help pour ingredients into the bowl.
- They can help grease the bundt pan.
- Older kids can help mix the batter and pour it into the pan.
Tips for Success
- Use very ripe bananas for the best flavor and moisture.
- Grease the bundt pan very well so the cake releases cleanly.
- Let the cake cool 15–20 minutes in the pan before turning it out.
- Do not frost the cake until it is completely cool.
- This cake tastes even better the next day because it stays very moist.
FAQs
Can I use a different cake mix flavor?
Yes, yellow cake mix works best for a classic flavor, but white cake mix or butter cake mix also work well in this recipe.
Do I have to use banana pudding mix?
The banana pudding mix adds flavor and moisture to the cake. If you substitute vanilla pudding, the cake will still be moist but will have a lighter banana flavor.
How do I keep my bundt cake from sticking?
Make sure the pan is greased very well and let the cake cool for 15–20 minutes before removing it from the pan. Removing too early or too late can cause sticking.
Can I make this ahead of time?
Yes, this cake actually tastes even better the next day and is a great make-ahead dessert.
Storage
Store the cake covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days if frosted with cream cheese frosting.
Freezing Instructions
To freeze, wrap the unfrosted cake tightly in plastic wrap and then wrap again in foil. Freeze for up to 2 weeks. Thaw at room temperature and frost before serving.
Variations
- Add chopped nuts to the batter.
- Add mini chocolate chips.
- Top with a vanilla glaze instead of cream cheese frosting.
- Dust with powdered sugar instead of frosting.
- Serve with sliced bananas and Homemade Whipped Cream.
Final Thoughts
This Banana Cream Bundt Cake is proof that not everything has to be made completely from scratch to be delicious. Sometimes using a few shortcuts in the kitchen means you can still put a homemade dessert on the table without spending all day baking. This is the kind of recipe that’s easy to make, easy to share, and one that people will ask you for again and again.
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