Banana Pudding Bundt Cake

If you love classic Southern banana pudding, you’re going to fall head over heels for this Banana Pudding Bundt Cake. It combines the rich, moist texture of banana cake with the creamy vanilla flavor of pudding, all baked beautifully in a Bundt pan and topped with luscious glaze. It’s nostalgic, comforting, and perfect for potlucks, holidays, or weekend baking.

Inspired by the beloved Southern dessert made famous across the American South — especially in places like Alabama — this cake transforms those familiar flavors into an elegant sliceable centerpiece.

🛒 Ingredients (Serves 10–12)

For the Cake:

3 ripe bananas, mashed
1 box (3.4 oz) instant vanilla pudding mix
2 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
½ cup sour cream
1 tsp vanilla extract
½ cup milk

For the Vanilla Glaze:

1 ½ cups powdered sugar
2–3 tbsp milk or cream
½ tsp vanilla extract

Optional garnish:

Crushed vanilla wafer cookies
Fresh banana slices

👩‍🍳 Instructions

1️⃣ Prepare the Pan

Preheat your oven to 175°C (350°F). Generously grease and flour a 10–12 cup Bundt pan to prevent sticking.

2️⃣ Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and dry pudding mix. Set aside.

3️⃣ Cream Butter & Sugar

In a large mixing bowl, beat softened butter and sugar until light and fluffy (about 3–4 minutes). This step creates air pockets that give the cake its soft texture.

Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

4️⃣ Combine Wet & Dry

Mix in mashed bananas and sour cream.

Gradually alternate adding the dry ingredients and milk, beginning and ending with the flour mixture. Mix just until combined — avoid overmixing.

5️⃣ Bake

Pour batter evenly into the prepared Bundt pan.

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

Allow cake to cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.

6️⃣ Prepare the Glaze

Whisk powdered sugar, milk, and vanilla until smooth and pourable. Drizzle generously over cooled cake.

Sprinkle crushed vanilla wafers on top for that classic banana pudding touch.

🍰 Tips for the Best Banana Pudding Bundt Cake

🍌 Use very ripe bananas — brown spots mean more sweetness and flavor.
🧁 Don’t skip the pudding mix — it makes the cake extra moist.
🧈 Properly grease your Bundt pan to avoid sticking.
❄️ Chill the cake slightly before slicing for cleaner cuts.

🥶 Storage

Store covered at room temperature for up to 3 days.
Refrigerate up to 5 days.
Freeze slices individually for up to 2 months.

✨ Flavor Variations

Add white chocolate chips to the batter.
Swirl in cream cheese filling for a cheesecake twist.
Top with whipped cream instead of glaze for a lighter finish.
Add a layer of crushed vanilla wafers inside the batter for texture.

❤️ Why This Cake Works

The instant pudding mix adds structure and moisture, while mashed bananas give natural sweetness. The sour cream ensures a tender crumb, and the glaze finishes it with creamy vanilla flavor reminiscent of traditional banana pudding.

It’s everything you love about banana pudding — but baked into a soft, beautiful Bundt cake that slices perfectly and serves a crowd.