Banana Bundt Cake

Candy Ayers

By
@CookingChic

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.


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Rating:

Comments:

Serves:

8 - 10

Prep:

10 Min

Cook:

50 Min

Ingredients

1 box
plain yellow cake mix (18 oz)
3 oz
instant banana pudding mix
1 c
milk
1/2 c
vegetable oil
4
large eggs
1/2 tsp
vanilla

Directions Step-By-Step

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, 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.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Other Tag: Quick & Easy