Banana Pudding Bundt Cake Recipe

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This rich Banana Pudding Bundt Cake is a variation on a classic! Split and fill a soft banana bundt cake with whipped vanilla pudding, cream, and wafers!

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– 1 ½ sticks unsalted butter – 1½ cups white sugar (300g) – ½ cup brown sugar  – 3 large egg – 3 cups cake flour  – 1 Tablespoon baking powder (8g) – ½ teaspoon baking soda (3g) – ½ teaspoon 3g salt (3g) – 1 ½ cups buttermilk – 2 teaspoons vanilla extract (8g) – 1 ⅓ cups mashed bananas  – 1 small box Instant vanilla pudding  – 2 cups heavy cream or whipping cream  – 1 cup heavy cream (240g) – ¼ cup powdered sugar (29g) – 1 teaspoon vanilla extract (4g) – 4 oz Cream Cheese Softened – 2 cups powdered sugar, sifted – 2 tablespoons milk – 1 teaspoon vanilla extract

Ingredients

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1

Start with a 325-degree oven. Grease and flour a bundt pan. (10-inch bundt cake pan with 12 cups of baking capacity.) This recipe yields 8 cups batter.Mix flour, baking powder, baking soda, and salt for 30 seconds in a medium bowl.

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2

Add buttermilk, vanilla, and mashed bananas to another bowl.  Blend and set aside.dd slightly softened butter to your mixer bowl and mix on medium speed until smooth.  

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3

Gradually add white and brown sugar and beat on medium speed for 3–5 minutes until lightened and fluffy. After adding each egg, mix until the yolk is no longer yellow.

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4

Add flour and buttermilk alternately with the mixer on low speed, starting and ending with dry components (3 dry and 2 liquid).  Mix until well blended, not overmixed.

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5

Pour batter into bundt pan and bake at 325 degrees F for 55-60 minutes or until top springs back when lightly touched or a toothpick comes out clean.Pan size, kind, etc. affect baking time.Turn out of pan after 10 minutes on cooling rack.

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6

Whisk instant vanilla pudding with heavy cream. I like a hand mixer, but whisks work too. Start mixing slowly until well integrated. Mix the pudding on medium-high speed until thick and frothy.If pudding "mousse" is too thick, add heavy cream. Refrigerate until needed.

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7

Freeze the mixing bowl and whisk attachment for 10 minutes. Combine whipping cream, powdered sugar, and vanilla in the chilled bowl. Beat moderately, then medium-high. Blend until stiff peaks form. This means whipped cream peaks when the mixer is lifted.

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Mix the softened cream cheese in a bowl with an electric mixer (we used a hand mixer) until smooth.Add powdered sugar, vanilla, and milk.(Add extra powdered sugar to thicken or milk to soften.)

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9

Splitting the bundt cake horizontally and twisting it yields two pieces. Many bakers split the cake half frozen, but I did it at room temperature.If the cake is room temperature or delicate, slide the top half onto a foil-wrapped cake board to prevent lifting it up.

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10

Place the bottom half on your cake base or pedestal if not. Pipe or apply whipped vanilla pudding "mousse". We decorated with a large 8B star/french tip. Layer vanilla wafers and whipped cream, saving some for the top.Add cake top. 

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11

Optional cream cheese glaze. This used a clipped piping bag tip. Pipe or spoon whipped cream on top. (We clipped piping bag tips). Put Vanilla Wafers on top.

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