BEST BANANA PUDDING BUNDT CAKE
I mean, yes we could have used a different title that isn't as long as, The Very Best Banana Pudding Bundt Cake I've Ever Had, but it's the moistest cake!
Provided by Sweet Basil
Categories Easy Cake Recipes For Beginners
Time 43m
Number Of Ingredients 11
Steps:
- Preheat oven to 350F, with rack on the lower-middle position so the cake isn't too high in the oven.
- Grease and flour a bundt pan and set aside.
- In a large mixing bowl, combine cake mix and instant pudding powder. Whisk to combine.
- Add eggs, water, sour cream and oil. Whisk just until incorporated.
- Using rubber spatula, fold in bananas just until combined; don't over-mix.
- Pour into prepared bundt pan, lightly shaking to even out the batter.
- Bake 35-45 minutes, watching for the top to be lightly golden and a toothpick to only have a few crumbs and not batter attached.
- Cool completely in pan on rack. Once cool, use a knife to separate cake from pan. Invert and remove cake to a platter.
- Optional, drizzle with cream cheese frosting
- Using a hand mixer and a big bowl, whip the cream cheese until soft. Add remaining ingredients and mix until smooth.
Nutrition Facts : ServingSize 1 g, Calories 170 kcal, Carbohydrate 18 g, Protein 3 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 67 mg, Sodium 55 mg, Fiber 1 g, Sugar 17 g
BANANA PUDDING CAKE
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.
Provided by Barbara
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 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, Sodium 430.3 mg, Sugar 46.6 g
NO-BAKE BANANA PUDDING TART
I can't visit New York City without enjoying a big cup of banana pudding from Magnolia Bakery. This tart combines a no-cook custard with fresh bananas and vanilla wafers in a tender wafer crust, inspired by their pudding. Bits of chocolate and crunchy banana chips top this tart for a perfect blend of flavors and textures that slices and serves beautifully.
Provided by Dan Langan
Categories dessert
Time 8h30m
Yield one 9-inch tart (10 to 12 servings)
Number Of Ingredients 14
Steps:
- For the crust: Grease a 9-inch springform pan with nonstick spray and line the bottom with parchment paper. Combine all the crust ingredients in a food processor and pulse together until the crumbs are moistened (or mix in a medium bowl with a rubber spatula); press evenly into the bottom and up the sides of the prepared pan. Use a measuring cup or flat-bottom glass to really pack the crumbs in place. Set aside while you mix the filling.
- For the filling: Whip the cream in the bowl of a stand mixer fitted with the whisk attachment at medium speed until medium peaks form, about 1 minute. Transfer to a medium bowl and refrigerate.
- In the same mixer bowl, beat the mascarpone until smooth. Add the brown sugar, salt, and vanilla and whip till smooth. Beat in the condensed milk. Fold the whipped cream into the mascarpone mixture in three batches. Stop when just a few streaks of whipped cream remain.
- Spread one-third of the pudding into the crust. Top with half each of the sliced bananas and wafers, creating a uniform layer and pressing lightly into the pudding. Add another one-third of the pudding. Top with the remaining sliced bananas and wafers and 1 tablespoon of the chocolate chips. Top with the remaining pudding and smooth to the edges. Create a decorative swirl on top of the pudding, if desired-just make sure the bananas are covered to prevent them from turning brown. Cover with an inverted plate and refrigerate overnight.
- To serve, unmold the tart from the springform and place on a serving tray. Top with the remaining 1 tablespoon chocolate chips and the banana chips. Refrigerate any leftovers for up to 2 days.
E-Z BANANA CREME BUNDT CAKE
Make and share this E-Z Banana Creme Bundt Cake recipe from Food.com.
Provided by Marie
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In large mixing bowl, mash bananas.
- Add rest of ingredients, except pecans and mix for 2 minutes at medium speed of mixer.
- Add chopped pecans.
- Pour into greased and floured bundt pan.
- Bake at 350 degrees for 60 minutes.
- Cool in pan for 15 minutes.
- Remove from pan and let cool.
- Sprinkle with powdered sugar before serving.
Nutrition Facts : Calories 301.5, Fat 14.5, SaturatedFat 2.2, Cholesterol 62.9, Sodium 311.4, Carbohydrate 39.4, Fiber 1.4, Sugar 21.6, Protein 4.7
BANANA PUDDING CAKE
I love to make cakes, and my family loves banana pudding. One day while brainstorming in the kitchen, I came up with this banana pudding cake recipe to combine the two. My family and friends can't get enough of it! If you are pressed for time, you may substitute whipped topping for the homemade sweetened whipped cream. -Tiffany Barbee, Rocky Mount, North Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Combine the first 5 ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in mashed banana. Spread 1/2 cup batter into each prepared pan. Arrange 2 cups vanilla wafers on batter (1 cup per pan), flat side up. Gently spread remaining batter over wafers. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing from pans to wire racks to cool completely., Whisk milk and pudding mix 2 minutes. Let stand until soft-set, 2 minutes. Meanwhile, in a chilled large bowl and using chilled beaters, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. , Place one cake layer on a serving plate. Spread with pudding mixture. Top with second cake layer. Spread sweetened whipped cream over top and sides of cake. Crush 1 cup vanilla wafers and press onto sides of cake. Garnish with remaining whole vanilla wafers and, if desired, sliced bananas. Store in the refrigerator.
Nutrition Facts : Calories 417 calories, Fat 21g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 395mg sodium, Carbohydrate 52g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
PECAN BANANA BUNDT CAKE
My daughter, Liz, often made this banana bundt cake for us. It was delicious and different. She discovered five-spice powder during a culinary class field trip. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Prepare cake mix batter according to package directions, adding mashed bananas, pecans and spices into batter. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 43-48 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 224 calories, Fat 11g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 224mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 2g fiber), Protein 2g protein.
BANANA SPLIT BUNDT CAKE
This cake tastes like a real banana split. Three of the ingredients are interchangeable: the cake mix, the instant pudding and the morsels. For example you could use: a red velvet cake mix, chocolate instant pudding and mini semi sweet morsels. Another example: lemon cake mix, lemon instant pudding and no morsels or dried blueberries. Experiment and have fun!
Provided by Nancy I.
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- 1. Mix first 6 ingredients WELL in mixer. One minute on LOW until blended. Then 2 minutes on HIGH.
- 2. Add morsels and mix on HIGH 1 minute.
- 3. Spray bundt pan with cooking spray.
- 4. Bake at 350 degress for 50-55 minutes.
- 5. Let cool for 15 minutes and then transfer to serving plate.
- 6. Serve each slice of cake with strawberries and whipped cream to make it taste like a real banana split.
Nutrition Facts : Calories 437, Fat 25.1, SaturatedFat 8.7, Cholesterol 56.9, Sodium 509.4, Carbohydrate 51.7, Fiber 1.8, Sugar 33.9, Protein 5
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