Ultimate Banana Pudding Cake

Welcome to your new favorite dessert! This incredibly easy cake mix banana pudding cake is a true game-changer, promising to be the best dessert you’ll ever whip up. It perfectly utilizes those wonderfully ripe bananas you have on hand, transforming them into a moist, delectable treat with just a hint of warm cinnamon. This simple cake, bursting with natural fruit flavor, turns out flawlessly every single time. Baked as a single layer in a convenient 9×13 inch pan, it’s designed to feed a crowd without breaking the bank, making it ideal for potlucks, family gatherings, or just a comforting weeknight treat.

This delightful banana pudding cake recipe, originally a cherished family secret often associated with Betty Crocker’s convenience, recently made a grand re-entry into our kitchen. It had been far too long since its last appearance, so long in fact that my daughters had never experienced its pure magic! The moment I baked it again, the familiar aroma filled the house, and the taste was even more delicious than I had remembered. It has now proudly secured its spot as one of our absolute favorite easy pudding cake recipes, and I’m thrilled to share this effortless joy with you.

Effortless Banana Pudding Cake: Your New Go-To Dessert

If you’ve noticed your bananas are starting to develop those tell-tale brown spots, congratulations – you’re on the brink of a truly special baking experience! This recipe is your perfect excuse to embrace the convenience of a boxed cake mix. For an extra layer of flavor this time around, I incorporated a touch of cinnamon, which proved to be an absolutely brilliant addition. There’s a certain alchemy that happens when you pair instant pudding with cake mix; the combination creates an unbelievably moist and flavorful cake that’s genuinely addicting. You’ll wonder why you ever baked any other way!

While I certainly enjoy baking from scratch, especially with overripe bananas for recipes like my beloved banana bread bundt cake, which are undeniably amazing, sometimes life calls for a simpler approach. When time is short, a “doctored-up” cake mix recipe like this banana pudding cake delivers equally fabulous results. It provides all the comfort and deliciousness of a homemade dessert without the extensive prep, proving that convenience doesn’t mean compromising on taste or texture.

Our kitchen is no stranger to boxed cake mix recipes. When it comes to selecting the flavor for this specific cake, you have a few options. Ideally, if you can find a banana-flavored cake mix, that would be the top choice to enhance the natural banana flavor even further. However, banana cake mix can sometimes be elusive, depending on your location. In such cases, a classic yellow or white cake mix works beautifully and will still yield a fantastic result. The beauty of this recipe lies in its simplicity: you can combine all the ingredients in a single bowl, eliminating the need for separate wet and dry ingredient mixing. While you could certainly divide the batter between two 8-inch round pans for a layer cake, we find the ease and generous portions of this one-layer cake baked in a 9×13 inch pan to be perfectly satisfying. Remember, those browned bananas are key; their natural sugars and intense flavor contribute significantly to the cake’s overall richness and moisture.

Essential Ingredients for Your Moist Banana Pudding Cake

Crafting this exceptionally moist and flavorful banana pudding cake begins with a careful selection of ingredients. While flexibility exists for certain components, prioritizing the right base ingredients will ensure a truly unforgettable dessert.

• Cake Mix: The foundation of our easy cake. If you can, seek out banana-flavored cake mix for an intensified fruit profile. If not, a classic yellow cake mix is an excellent second choice, followed by white cake mix as a reliable third option.
• Instant Pudding Mix: This is the secret to the cake’s incredible richness and moisture. A box of banana cream instant pudding mix is highly recommended for complementary flavor. If unavailable, vanilla pudding mix will still provide the desired velvety texture.
• Vegetable Oil: Provides essential fat for tenderness and moisture. Applesauce can be used as a healthier substitute, though it may slightly alter the texture.
• Water: The primary liquid for the batter. For an unexpected twist and a subtle lift, some bakers enjoy substituting part or all of the water with lemon-lime soda like 7-Up.
• Cinnamon and Sugar Mixture: A simple blend to sprinkle on top, adding warmth and a delightful textural contrast. A ratio of approximately 2/3 sugar to 1/3 cinnamon creates a balanced topping.
• VERY Ripe Bananas: These are non-negotiable for the cake’s internal structure and deep banana flavor. Look for bananas with abundant brown spots.
• Fresh Bananas: In addition to the mashed ripe bananas, 1-2 firm, bright yellow fresh bananas, sliced, are crucial for adding delightful chunks of fruit and textural variety within the cake.
• Eggs: Best added at room temperature, as they incorporate more smoothly into the batter, leading to a more uniform cake texture.
• Toppings: Elevate your serving experience!
  • A generous scoop of vanilla ice cream or a dollop of cool whip offers a creamy contrast.
  • Melted vanilla or cream cheese frosting, drizzled elegantly over the top, adds another layer of indulgence.
  • For classic banana pudding vibes, consider scattering crushed Nilla wafers over your ice cream or frosting.
• Baking Dish: A 9×13 inch baking dish is ideal for this one-layer cake. Ensure it’s thoroughly sprayed with non-stick spray to prevent sticking and ensure easy removal.

If you’re a fan of “poke cakes” and desire to infuse extra moisture or flavor, you could poke holes in the warm cake after baking and drizzle a glaze or more pudding into them. However, we typically enjoy this cake simply topped with homemade whipped cream or a scoop of vanilla ice cream, letting the banana-infused cake shine.

Optimal Banana Ripeness: The Secret to Amazing Flavor

The success of any banana baked good hinges on the ripeness of your bananas. For this pudding cake, you’re looking for bananas that are extensively brown all over – think mottled, with many dark spots covering the peel, but not completely black or mushy to the point of decay. This stage indicates that the starches have fully converted to sugars, imparting a concentrated sweetness and a more intense banana flavor to your cake. If your bananas reach this perfect stage of ripeness but you’re not quite ready to bake, you can extend their life. Simply place them in a paper bag or a bowl and store them in the refrigerator. This will significantly slow down the ripening process and help them firm up slightly for an additional few days, preserving their optimal baking quality.

Baking Perfection: The Ideal Time for Your Pudding-Enhanced Cake

The ultimate key to baking this magnificent banana pudding cake lies in resisting the urge to overbake it. This cake is designed to be incredibly moist, and prolonged time in the oven can easily dry it out. I’ve found that baking it for precisely 35 minutes at 350 degrees Fahrenheit yields the perfect result. When you initially remove it from the oven, the cake will appear beautifully puffed and golden. As it cools, it will naturally deflate a little, which is exactly what you want. This slight settling is a testament to its exceptionally moist interior, a signature characteristic of pudding-infused cakes.

Knowing When Your Pudding Cake is Perfectly Baked

Determining the doneness of a pudding-enriched cake like our banana pudding cake differs slightly from traditional cakes. While the edges should feel semi-firm to the touch, similar to a regular cake, the center will remain notably softer. To test for doneness, insert a toothpick into the center of the cake. In this instance, you’re looking for moist crumbs to cling to the toothpick, rather than it coming out completely clean and dry. A perfectly baked pudding cake will have a middle that still looks a bit “underbaked” or very tender; this is absolutely normal and desirable. The cake will continue to cook gently within the hot pan as it cools. If you wait until the entire cake feels firm, you risk overbaking it, which will lead to a significant loss of that coveted moist texture and diminish the bold banana flavor. Trust the moist crumb test and the slightly soft center for the most delectable outcome.

The Magic of Pudding Mix: Unlocking Unrivaled Moisture

Curious about the secret behind this cake’s unparalleled moistness? It’s all thanks to the brilliant addition of instant pudding mix to the cake batter. Think about it: pudding, when made on its own, is a thick, smooth, and intensely flavorful dessert. When you introduce the powdered pudding mix directly into your cake batter, it works wonders. The starches and other ingredients in the pudding powder react with the liquids (water, oil, eggs) in the batter, thickening it considerably. This enhanced viscosity helps trap moisture during baking, resulting in a cake that is extraordinarily tender, rich, and incredibly moist from the inside out. The pudding mix not only contributes to the cake’s luxurious texture but also boosts its overall flavor profile, creating a harmonious blend that’s truly irresistible. It transforms a simple boxed cake mix into a gourmet-level dessert with minimal effort.

5 out of 5 stars from 1 vote

Cake Mix Banana Pudding Cake Recipe

By
Justine

The best cake mix banana pudding cake you’ll ever make! Loaded with ripe bananas and a touch of cinnamon this easy cake turns out moist and delicious every time.

Prep:

10 mins

Cook:

35 mins

Total:

45 mins

Servings:
12

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Equipment

• 1 9×13 inch pan
• 1 Large Bowl

Ingredients

• 3 large bananas, 2 very ripe (mashed) and 1 yellow (sliced)
• 1 box cake mix, yellow (or banana flavored)
• 1 box banana pudding mix, instant (or vanilla instant pudding mix)
• 1/4 cup vegetable oil
• 4 large eggs
• 1 cup water
• 2 tbsp cinnamon and sugar, mixed together (approx. 2/3 sugar, 1/3 cinnamon)

Instructions

1. Begin by mashing your two very ripe bananas thoroughly in a large bowl.
2. To the mashed bananas, add the cake mix, instant banana pudding mix, vegetable oil, eggs, 1 teaspoon of your cinnamon/sugar mixture, and water.
3. Use an electric mixer on a low speed to combine the ingredients until the batter is fairly smooth. Don’t worry if there are still small lumps from the mashed bananas; this adds to the cake’s rustic charm.
4. Slice your remaining yellow (firm) banana and gently fold the slices into the cake mixture using a spoon. These will provide lovely textural bits in the finished cake.
5. Lightly spray a 9×13 inch baking pan with non-stick cooking spray, ensuring full coverage to prevent sticking.
6. Pour the cake batter into the prepared pan and gently smooth the top with a spatula to ensure it’s evenly distributed.
7. Bake in a preheated oven at 350 degrees Fahrenheit (175°C) for approximately 35 minutes. It is crucial NOT to overcook this cake to maintain its signature moistness.
8. Once baked, remove the cake from the oven and place the pan on a wire cooling rack. Allow it to cool completely in the pan, as it will continue to cook slightly and solidify to perfection during this time.
9. Once cool, slice the cake and serve. For an ultimate treat, top each slice with a scoop of vanilla ice cream and a sprinkle of the remaining cinnamon/sugar mixture. Enjoy!

Video

A video demonstration for this recipe can be found on our blog, showcasing each step for a perfect bake.

Nutrition

Serving: 3oz,
Calories: 355kcal,
Carbohydrates: 58g,
Protein: 5g,
Fat: 11g,
Saturated Fat: 7g,
Cholesterol: 71mg,
Sodium: 407mg,
Potassium: 224mg,
Fiber: 1g,
Sugar: 30g,
Vitamin A: 265IU,
Vitamin C: 2.8mg,
Calcium: 151mg,
Iron: 1.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course:
Dessert

Cuisine:
American

Smart Storage: How to Preserve Ripe Bananas for Future Baking

Sometimes your bananas reach peak ripeness before you’re ready to bake. Don’t let those perfectly speckled fruits go to waste! A simple and effective solution is to freeze them. Peel your ripe bananas and place them in an airtight freezer bag or container. When you’re ready to bake, simply take them out and let them thaw on the counter for a few hours, or transfer them to the refrigerator overnight. It’s crucial to freeze them in a baggie first because as they thaw, they will release some liquid. Containing them in a bag prevents this slightly sticky liquid from getting everywhere and makes for a much cleaner process when you’re ready to incorporate them into your recipe.

Beyond Cake: Other Delectable Overripe Banana Recipes

While this cake mix banana pudding cake is undoubtedly a star, overripe bananas are incredibly versatile and can be transformed into a variety of other mouth-watering desserts. Beyond the classic banana bread – a given, of course – here are some other fantastic ways to utilize your browned fruit:

• Easy Banana Bread Pudding: Like the indulgent dish you see pictured below, this is a fantastic way to turn stale bread and ripe bananas into a comforting, custardy dessert. It’s incredibly simple and perfect for a cozy evening.
• 4-Ingredient Banana Bread Muffins: If you’re looking for a quick breakfast or snack, our 4-ingredient banana bread muffins are an absolute winner. They come together with minimal ingredients and bake in no time, offering a delightful individual portion of banana goodness.

For any baked banana treat, including muffins, remember the cooling process: you’ll want to transfer them to a cooling rack, ideally still in their pan, for at least 10 minutes before attempting to slice or remove them. This allows them to set properly and retain their perfect texture.

And for an extra “wow” factor on top of your banana pudding cake or any other banana dessert, consider whipping up some Cool Whip Pudding Frosting. It’s light, creamy, and complements the banana flavor beautifully, taking your dessert to the next level of deliciousness.

Storing Your Delicious Leftover Banana Pudding Cake

Should you find yourself with any delightful leftovers of this banana pudding cake, proper storage is key to maintaining its freshness and moist texture. First, ensure the cake has cooled completely to room temperature. Once cooled, wrap individual pieces tightly in plastic wrap or place them in an airtight container. Store your wrapped or contained cake in the refrigerator. This method will keep the cake wonderfully moist and flavorful, ready to be enjoyed as a tasty treat for the next day or two. It’s perfect for a quick breakfast indulgence or an afternoon pick-me-up!