Name: 5-Ingredient Banana Pudding Cake Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 medium bananas, extremely ripe, roughly mashed; 13.25 oz yellow cake mix (Betty Crocker Super Moist recommended); 3.4 oz banana cream instant pudding powder (Jello brand); 4 large eggs, lightly beaten; 1 cup water; ¼ cup olive oil (or canola/vegetable oil as a substitute)

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Introduction

This 5-Ingredient Banana Pudding Cake is a simple and delicious way to enjoy the flavors of banana pudding in a moist, tender cake. Made with ripe bananas, cake mix, and instant pudding, it requires minimal effort with maximum flavor. Perfect for an easy dessert or snack.

The image shows a round bundt cake with a golden brown crust sitting on a white plate on a white marbled surface. Three slices of the cake are placed on a smaller white plate in the foreground, showing the inside texture, which is light and slightly crumbly with a beige color. The top of the bundt cake has a smooth, slightly shiny crust, while the slices reveal a soft, dense interior. There is a fork next to the slices, indicating the cake is ready to be eaten. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium bananas, extremely ripe, roughly mashed
13.25 oz yellow cake mix (Betty Crocker Super Moist recommended)
3.4 oz banana cream instant pudding powder (Jello brand)
4 large eggs, lightly beaten
1 cup water
¼ cup olive oil

Instructions

Step 1: Preheat your oven to 350°F (175°C) and position the rack in the lower-middle section. Grease and flour a bundt pan, then set it aside.
Step 2: In a large bowl, combine the yellow cake mix and banana cream instant pudding powder. Whisk the mixture to loosen any lumps.
Step 3: Add the beaten eggs, water, and olive oil to the dry ingredients. Whisk just until everything is incorporated.
Step 4: Fold in the mashed bananas gently with a rubber spatula, mixing just until combined. Avoid over-mixing to keep the cake tender.
Step 5: Pour the batter into the prepared bundt pan and gently shake to even out the surface.
Step 6: Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid over-baking to keep the cake moist.
Step 7: Allow the cake to cool completely in the pan on a wire rack. Once cool, carefully run a very thin knife around the edges to loosen it if needed, then invert to remove the cake.

Tips & Variations

Use canola or vegetable oil instead of olive oil for a milder flavor if preferred.
For a simple drizzle, mix 1 tablespoon warm milk with 1 cup powdered sugar until thick, then drizzle over the cooled cake using a small baggie with a tiny cut corner.
Serve with sliced bananas, stabilized whipped cream, vanilla bean ice cream, or drizzle with salted caramel sauce for extra indulgence.

Storage

Store the banana pudding cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to a week. Reheat slices gently in the microwave for 10–15 seconds to bring back softness before serving.

How to Serve

The image shows a sliced bundt cake with a golden brown crust and soft, light yellow inside. The cake has a dense texture with small air holes and is placed on a white plate with three slices cut and laid in front on a smaller white plate. The background is a white marbled surface with a yellow cloth under the plates. The cake has a slightly rough top crust with some sugar sprinkles. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use overripe bananas for this cake?

Yes, extremely ripe or even spotty bananas work best as they add natural sweetness and moisture, enhancing the banana flavor in the cake.

Do I need to frost this cake?

This cake is delicious on its own and does not require frosting. However, a simple powdered sugar glaze or whipped cream topping can complement it nicely if desired.