Moist Banana Pudding Bundt Cake
This banana bundt cake packs all the comfort of a classic banana pudding into a soft, sliceable dessert. It comes together with a box of cake mix and instant pudding, so it’s reliable enough for a weeknight and special enough for a potluck.
A crumble of crushed vanilla wafers pressed onto the warm cake gives you that familiar cookie layer in every bite.
What Makes This Cake So Good
The instant banana pudding mix does the heavy flavor lifting, giving the crumb a sweet, unmistakable banana pudding taste without artificial afternotes. Mashed ripe bananas add real fruit moisture, and a full cup of sour cream keeps the cake tender for days.
That vanilla wafer crumble on top is the detail that makes people ask for the recipe. It’s buttery, crunchy, and a little salty against the sweet cake, just like the cookies in a bowl of banana pudding.
Ingredients
- 1 box (15.25 oz) yellow cake mix: any mainstream brand works; white cake mix is a fine swap
- 1 package (3.4 oz) instant banana pudding mix: look for the one that says “instant,” not “cook and serve”
- 4 large eggs: room temperature for the smoothest batter
- 1/2 cup vegetable oil: canola or any neutral oil
- 1/2 cup water: cold or room temp, whatever you have
- 1 cup mashed ripe bananas: about 2 large bananas with plenty of brown spots
- 1 cup full-fat sour cream: low-fat makes the cake drier, so stick with full-fat if you can
- 1 cup crushed vanilla wafer cookies: about 25 cookies, crushed with some small chunks left for texture
- 3 tbsp unsalted butter, melted: for the crumble
- 2 tbsp light brown sugar, packed: adds a hint of caramel to the topping
Variations / Substitutions
- Swap the cookie: use shortbread or butter cookies instead of vanilla wafers for a slightly richer crumble.
- Add chocolate: fold 1/2 cup mini chocolate chips into the batter for a banana-chocolate vibe.
- Bourbon note: stir 1 teaspoon vanilla extract and a pinch of nutmeg into the crumble mixture for a warmer finish.
- Dairy-free: use a dairy-free sour cream alternative and check that your cake mix and pudding mix are dairy-free; the crumble still works with plant-based butter.
If you’re in the mood for a more traditional version, our Classic Banana Pudding is the one to make.
How to Make Banana Pudding Bundt Cake
Step 1: Mix the Batter
Preheat your oven to 350°F (175°C) and thoroughly grease a 10 to 12 cup bundt pan, getting into every crevice. In a large bowl, combine the box of yellow cake mix, the package of instant banana pudding mix, 4 large eggs, 1/2 cup vegetable oil, 1/2 cup water, 1 cup mashed ripe bananas, and 1 cup sour cream.
Beat with a hand mixer on medium speed for about 2 minutes, until the batter is smooth and pale yellow with tiny banana flecks. It will be thick and smell noticeably of ripe bananas already.
Step 2: Bake the Cake
Pour the batter into the greased bundt pan and spread it into an even layer. Bake on the center rack for 55 to 65 minutes, until a wooden skewer inserted near the center comes out with a few moist crumbs clinging to it.
Let the cake cool in the pan on a wire rack for exactly 10 minutes. The edges will have pulled away slightly from the sides. Invert the pan onto the wire rack, lift it off, and leave the cake to cool until just warm to the touch.
Step 3: Crush the Vanilla Wafers
While the cake cools, place 1 cup vanilla wafer cookies in a zip-top bag and crush them with a rolling pin until you have mostly fine crumbs with some pea-sized pieces. Pour the crumbs into a small bowl.
Add 3 tablespoons melted butter and 2 tablespoons packed brown sugar. Mix with a fork until the mixture resembles wet sand and clumps when you press it together.
Step 4: Press the Crumble Onto the Warm Cake
While the cake is still slightly warm, pick up small handfuls of the crumble mixture and gently press it across the top of the bundt cake, covering as much of the surface as you can. The butter in the crumble will firm up as the cake cools, holding the crumbs in place.
Let the cake sit for about 15 minutes so the topping sets. Slice and serve.
Tips for the Best Banana Pudding Bundt Cake
- Use truly ripe bananas: look for heavily speckled or even black-streaked skins. They mash easier and taste sweeter.
- Don’t overmix the batter: once the dry ingredients are incorporated, stop. Overmixing can make the finished cake tough.
- Cool in the pan for 10 minutes exactly: shorter and the cake may crack when inverted; longer and it can stick, especially in detailed pans.
- Keep some cookie chunks: when crushing the wafers, leave a few small pieces for a more interesting bite in the crumble layer.
Keeping the Cake Fresh
- Refrigerate: store the cake in an airtight container in the fridge for up to 4 days. The crumble stays crisp if you chill it, but it’s best served at room temperature.
- Serve it cold: chilled slices taste remarkably like a slice of banana cream pie, just with cake instead of pastry.
What to Serve With Banana Pudding Bundt Cake
A scoop of vanilla bean ice cream plays up the vanilla notes from the pudding mix, and a drizzle of warm caramel sauce brings out the brown sugar in the crumble. For contrast, a strong cup of black coffee cuts through the sweetness without fighting the banana flavor.
Frequently Asked Questions
Can I use a homemade yellow cake mix instead of a box?
Yes, a from-scratch yellow cake recipe that yields the same volume will work. The pudding mix still goes in, so expect a denser, more pudding-like texture.
Why did my cake stick to the bundt pan?
Bundt pans with intricate patterns need generous greasing, including all the ridges. Use a pastry brush with softened shortening or butter and dust with flour, or a baking spray that contains flour.
Can I make this cake without the crumble?
You can skip the topping, but the cake will feel one-note. A simple dusting of powdered sugar over the grooves takes almost no time and still looks pretty.
Can I freeze this cake?
Wrap the fully cooled, un-topped cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge, warm slightly, and add the crumble fresh before serving.
My bananas aren’t ripe enough. Can I speed them up?
Place bananas, still in their peels, on a baking sheet in a 300°F oven for 15 to 20 minutes. The skins will turn black and the fruit inside softens, making them usable.
Banana Pudding Bundt Cake Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease a 10-12 cup bundt pan. In a large bowl, beat together the cake mix, pudding mix, eggs, oil, water, mashed bananas, and sour cream until smooth, about 2 minutes. Pour batter into the prepared pan.
- Bake for 55-65 minutes, until a skewer inserted near the center comes out with moist crumbs. Cool in the pan on a wire rack for 10 minutes, then invert onto the rack and let the cake cool until warm.
- Place vanilla wafers in a zip-top bag and crush into fine crumbs with a few small pieces. Stir in the melted butter and brown sugar until the mixture forms clumps.
- While the cake is still warm, gently press the crumble mixture over the top in an even layer. Let it set for 15 minutes before slicing.
