BANANA PUDDING BUNDT CAKE
I had some fresh strawberries to use up and wanted a quick easy cake to serve with them. This is it and it is good. It's a nice light bundt which I imagine could have the flavor changed by changing the flavor of the pudding used in it.
Provided by Candy Ayers
Categories Fruit Desserts
Time 1h
Number Of Ingredients 6
Steps:
- 1. Place rack in the center of the oven and preheat to 325ºF. Lightly mist a 10 inch tube pan or 12 cup Bundt pan or in layer pans with the vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
- 2. Place the cake mix, banana pudding mix, milk, oil, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides of the bowl down again if needed. The batter should look well blended.
- 3. Pour the batter into the prepared pan, smoothing it out with a rubber spatula. Place the pan in the oven and bake until it is golden brown and springs back when lightly touched with your finger, about 50-60 minutes for a tube pan. Remove the pan from the oven and place it on a wire rack to cool for exactly 20 minutes. Turn out onto serving platter.
- 4. Frost if you like or dust with powdered sugar. Store unfrosted cake covered in foil at room temperature for up to 4 days or in the refrigerator for up to 1 week. Can also be frozen. Enjoy delicious banana pudding bundt cake!
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
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