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Hi, it’s Jenn, from Eat Cake For Dinner. Happy November 🙂 This month I’m sharing a delicious cake recipe with you. It tastes like it’s made from scratch, but it’s actually an easy shortcut recipe. Life is about to get even busier this Holiday season and it’s great to have a few shortcut recipes on hand.
I’ve made so many different versions of cake mix bundt cakes. Most of the time I add sour cream, but for this cake, I thought why not sub the sour cream with fresh mashed bananas? That way, the cake will have an amazing fresh banana flavor and it will still add just as much moisture as the sour cream.
My family loves this cake. It’s a very very moist cake. I was actually planning to reduce the water in the recipe, but my family loved it so much the way it was, I left it and still make my original version. If you don’t want an extremely moist cake, try reducing the water to 3/4 cup. White chocolate is the perfect combo with the sweet banana cake. The ganache is silky smooth and rich and thick and creamy. You will want to eat this ganache by the spoonful. This cake will disappear in no time. I do recommend using a cake mix that doesn’t already have pudding added. It should say on the front of the box.
You might also like these delicious recipes from: Eat Cake For Dinner
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Banana Pudding Bundt Cake with White Chocolate Ganache
Ingredients
- 1 (15.25-ounce) box yellow cake mix
- 1 (3.4-ounce) box instant banana cream pudding
- 1 cup mashed bananas, about 3 large bananas
- 4 large eggs
- 1 cup water
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons sliced almonds, optional
White Chocolate Ganache
- 1 cup white chocolate chips
- ¼ cup heavy cream
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 12-cup bundt pan with pan spray and dust with flour. Tap out the excess and set aside.
- Add 1 (15.25-ounce) box yellow cake mix,1 (3.4-ounce) box instant banana cream pudding, 1 cup mashed bananas, 4 large eggs, 1 cup water, ½ cup vegetable oil, and1 teaspoon vanilla extract to a large bowl and beat with a hand mixer until smooth and combined.
- Pour the batter into the prepared bundt pan.
- Bake for 45-55 minutes, until a toothpick comes out clean from the center of the cake. Allow the cake to cool in the pan for 15 minutes before inverting it onto a cooling rack to finish cooling.
White Chocolate Ganach
- Once the cake is fully cooled, prepare the ganache by adding 1 cup white chocolate chips to a small bowl.
- Heat 2 tablespoons sliced almonds, separately in the microwave for 20-30 seconds, or until steaming and the edges are bubblings slightly. Pour the hot cream over the chocolate chips and let it sit for 3-4 minutes.
- Stir until the chocolate chips have completely melted. If there are still bits of unmelted chocolate chips, heat it in the microwave for 10-15 seconds before stirring again until all the chocolate has completely melted.
- Let the ganache sit for a minute or so to thicken slightly before pouring it over the top of the cooled cake. Sprinkle with 2 tablespoons sliced almonds,, if desired. Let the ganache cool and set before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This cake is fabulous! The banana flavor is spot on and the cake is not too sweet. Stays moist and flavorful for 5 days as that is how long it took hubby and I to finish it. It is sometimes great to break out a cake mix! I cannot wait to make your patriotic bundt cake. Thanks for sharing all these great recipes!.
This cake looks yummy! So excited to see two of my favorite food bloggers posting together! You girls ROCK! I love making your recipes, because they always turn out wonderful! Trusted and true recipes~Thanks so much ladies!!!
P.S. I am brand new to food blogging…just started my little blog…really just recipes for family and friends for now@JustKeepCooking.com! Would love for you 2 gals to check it out and give me any tips to better my blog! Thanks for all of the wonderful recipes and inspiration!!! xo, Jacque