Banana Pudding Cake recipe

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Ingredients

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant banana pudding mix
4 eggs
1 cup water
¼ cup vegetable oil
¾ cup mashed bananas
2 cups confectioners' sugar
2 tablespoons milk
1 dash vanilla extract
½ cup chopped walnuts

Nutrition Info

404.2 calories
carbohydrate: 65.3 g
cholesterol: 63.1 mg
fat: 14.6 g
fiber: 1.2 g
protein: 5 g
saturatedFat: 2.2 g
servingSize: -
sodium: 430.3 mg
sugar: 46.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

  2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.

  3. Bake in a preheated oven for 50 to 55 minutes, or until cake tests done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

  4. To make glaze: In a small bowl, combine confectioners' sugar, milk and vanilla. Whisk until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake with a zigzag motion. Sprinkle chopped nuts over wet icing if desired.

Recipe Yield

1 - 10 inch Bundt cake

Recipe Note

This cake is a very moist banana cake that travels well to pot lucks or picnics. It can also be baked in a 9x13 pan or an angel food cake pan. It is a family favorite.

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