Banana Pudding is one of Andrew’s favorite desserts. Well, actually Banana Pudding that doesn’t have banana in it, is one of Andrew’s favorite desserts. He loves the flavor of banana in the dessert, just not big chunks of banana pieces.
So…I set out to create a bundt cake with the same philosophy…banana pudding flavor without chunky pieces of bananas inside. The result? A flippin’ fabulous bundt cake! This cake will delight even the pickiest banana pudding people in your life.
1 box of yellow cake mix
2 small boxes of instant banana pudding
1/2 cup of veggie oil
1 1/4 cups water
1 cup mashed bananas (about 2 bananas)
3 cups powdered sugar
1 (8 oz) package cream cheese, softened
3-4 splashes milk
Crushed up pieces of Nilla Wafers to garnish
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In medium sized mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Beat in mashed up bananas. Pour batter into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert the cake onto a serving plate to finish cooling.
To make the frosting, combine powdered sugar, softened cream cheese, and milk with an electric mixer. Beat until frosting reaches desired consistency. (Add more powdered sugar if it’s too runny and more milk if it’s too thick). Frost cooled cake and top with crushed up pieces of Nilla Wafer cookies.
Even my anti-banana taste testers approved of this bundt cake. Moist and delicious with that cream cheese frosting…perfection on a plate.