Banana Pudding Cake



This is AMAZING! I thought it would be good, but I was surprised with just how good it was... And how easy to make! I used a 'banana cream' pudding mix, 1½ large bananas, and I baked it in a 9x13 metal pan. It only took between 35 and 40 minutes, so be sure to keep an eye on it or it might end up kind of dry. My cake was wonderfully moist. I followed the glaze recipe but added 4 oz of softened (left on the counter for a couple hours) cream cheese. I needed a little more milk to make it spreadable, but it was awesome. Sprinkled some walnuts on top, and let it set for a couple hours. I DID leave it in the pan, but it's easy to lift out slices if you grease and flour the bottom of the pan.

Ingredients

    2 very, very ripe medium bananas, roughly mashed
    1 box yellow or butter-yellow cake mix (Betty Crocker Super Moist turns out best)
    1 (4-serving size) package Jello banana cream instant pudding powder
    4 large eggs, lightly beaten
    1 cup water
    ¼ cup olive oil
    Optional Simple Icing: 1 TB warm milk + 1 cup powdered sugar

Directions

    Preheat oven to 350F, with rack on lower-middle position. Grease and flour a bundt pan and set aside.
    In a large bowl, combine cake mix and instant pudding powder. Whisk to loosen any lumps. Add eggs, water, and oil. Whisk just until incorporated. Using rubber spatula, fold in bananas just until combined; don't over-mix.
    Pour into prepared bundt pan, lightly shaking to even out the batter.
    Bake 35-45 minutes, or just until a toothpick inserted in center comes out with a few tender crumbs attached. Don't over bake.
    Cool completely in pan on rack. Once cool, use very thin knife to separate cake from pan edges, if needed. Invert and remove cake.
    Optional: Garnish with powdered sugar, sliced bananas, whipped cream, or fresh fruit. If desired, whisk together Simple Icing ingredients and drizzle over cake.


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