banana pudding cake

banana pudding cake
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.5 ounce) package instant banana pudding mix
  • 4 eggs
  • 1 cup water
  • 1/4 cup vegetable oil
  • 3/4 cup mashed bananas
  • 2 cups confectioners' sugar
  • 2 tablespoons milk
  • 1 dash vanilla extract
  • 1/2 cup chopped walnuts (optional)


  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.

04/01/2017
banana pudding cake, recipe PT15M PT1H 5 455 calories

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