I am a huge lover of cakey goodness but nothing beats a Bundt Cake.
Seriously, bundts are the way to go. You can fill the hole of a bundt cake with all kinds of good stuff. Take this banana pudding bundt, for instance. Fill the hole with freshly sliced bananas, whipped cream, and more pudding. Total yum fest! This banana pudding cake is super easy to make and even easier to eat.
One of the things I look for in a cake is whether it is moist or not. Nobody wants to eat a cotton-pickin” dry cake. There are no worries about that with this recipe, folks. The pudding in this cake makes it super moist and tasty. I love the distinct flavor of banana, too.
I found this yummy recipe over on the Mr. Food website. You, know, Mr. Food is a seriously wonderful place to find tasty treats and vintage meals. You can count on finding what you are hungry for over on their site. Anyway, I’m going to go make this banana pudding bundt cake. Toodles!
Ingredients
1 (18.25-ounce) package Duncan Hines yellow cake mix
1 (4-serving-size) package Jello vanilla instant pudding mix
4 large Eggland’s Best eggs
1 cup water
1/2 cup mashed ripe Dole banana (about 1 medium) (see Note)
1/4 cup Wesson vegetable oil
Domino Confectioners sugar for garnish
Instructions
Preheat oven to 350 degrees F. Coat a 10-inch Bundt pan with cooking spray.
In a large bowl, combine all ingredients; with an electric mixer on medium speed, beat until blended. Pour into prepared pan.
Bake 50 to 55 minutes, or until a wooden toothpick inserted in center comes out clean. Cool in pan 15 minutes; remove from pan, and cool completely on wire rack.
