Easy Double Banana Pound Cake Recipe with Cake Mix

This Easy Double Banana Pound Cake Recipe makes a moist, tender Bundt cake with a generous double dose of banana flavor. A yellow cake mix, instant banana pudding mix, four eggs, mashed very ripe bananas, water, and vegetable oil create a dependable shortcut dessert that takes only 15 minutes to prepare and 50–60 minutes to bake.

The finished cake has a softly springy crumb, rich banana aroma, and lightly golden edges that taste wonderful with coffee, tea, or a scoop of vanilla ice cream. Add chopped pecans or walnuts for gentle crunch, or leave the nuts out for a smooth, classic banana pound cake that is easy enough for a weeknight and pretty enough for guests.

Why You’ll Love This Recipe

This cake delivers the comfort of homemade banana bread with the lofty shape and tender bite of a classic pound cake. The instant banana pudding mix reinforces the fruit flavor while helping the cake stay soft, and the yellow cake mix keeps the ingredient list pleasantly short.

It is also a forgiving dessert for busy bakers. There is no need to cream butter and sugar, measure several types of flour, or prepare a separate frosting, yet the finished Bundt still looks special when set on a cake stand.

• Fast preparation: The batter comes together in about 15 minutes.
• Strong banana flavor: Very ripe bananas and banana pudding work together for a fragrant crumb.
• Flexible texture: Nuts add crunch, while a nut-free version remains soft and smooth.
• Reliable presentation: A Bundt pan gives the cake an attractive shape with very little decorating.

If you enjoy fruit-forward desserts, you may also like this creamy banana cream cheesecake, which offers a richer, chilled contrast to this warm-spiced cake.

Ingredients You’ll Need

Start with one box of yellow cake mix weighing 15.25–18.25 ounces and one 3.4-ounce box of instant banana pudding mix. The package-size range reflects the difference between older cake mixes and many current versions; either size works, although the larger mix makes a slightly taller, firmer cake.

You will also need four large eggs, 1/2 cup of water, 1/2 cup of vegetable oil, and 1 cup of mashed very ripe bananas. That amount is usually about two to three medium bananas, depending on their size.

For the best result, choose bananas with plenty of brown or black speckles. Their flesh is softer, sweeter, and more intensely flavored than lightly yellow bananas, so they bring both moisture and a true banana taste to the cake.

• Use neutral vegetable oil so it does not compete with the banana.
• Measure the mashed bananas after peeling and mashing them.
• Choose pecans or walnuts according to your preference, using 1/2 to 1 cup if adding them.
• Have a 10-inch Bundt or tube pan ready before mixing the batter.

For another easy cake with a soft, indulgent crumb, keep this pineapple dessert in mind for your next menu.

How to Make It Step-by-Step

Step 1: Heat the oven to 350°F (175°C), then prepare a 10-inch Bundt or tube pan. Grease every ridge thoroughly and dust it with flour, tapping out the excess, or coat the pan evenly with baking-release spray.

Step 2: Add the yellow cake mix and instant banana pudding mix to a large mixing bowl. Whisk or stir them briefly so the pudding powder is distributed evenly before the wet ingredients go in.

Step 3: Add the four eggs, 1/2 cup of water, 1/2 cup of vegetable oil, and 1 cup of mashed bananas. Beat on low speed just until the mixture comes together, which helps prevent dry pockets from hiding at the bottom of the bowl.

Step 4: Increase the mixer to medium speed and beat the batter for about 2 minutes. Pause to scrape down the bowl as needed, making sure the batter is evenly mixed without continuing to beat it longer than necessary.

Step 5: Fold in 1/2 to 1 cup of chopped pecans or walnuts if desired. Use a spatula and a few gentle turns so the nuts remain distributed without overworking the batter.

Step 6: Pour the batter into the prepared pan and smooth the top. Gently nudge the batter into the ridges so the cake bakes evenly and the finished design is clearly defined.

Step 7: Bake for 50–60 minutes, checking for doneness around the 50-minute mark. Insert a toothpick near the center; it should come out clean or with a few moist crumbs, not wet batter.

Step 8: Let the cake rest in the pan for 10–15 minutes before turning it out. Invert it onto a wire rack and allow it to cool completely before slicing, since a hot cake is more likely to break.

Pro Tips for a Moist Banana Pound Cake

The bananas are the main flavor decision in this recipe. If they are only lightly yellow, the cake will still bake, but it will not have the same deep fruitiness or natural sweetness as one made with heavily speckled bananas.

Do not use the toothpick test too early or leave the cake in the oven well beyond the point of doneness. Bundt cakes continue to firm as they cool, and overbaking can turn the outer crumb dry even when the center looks perfect.

• Prepare the pan carefully: Brush shortening or oil into every groove, then flour the surface thoroughly if you are not using baking-release spray.
• Mix with control: Combine on low, then use medium speed for about 2 minutes and stop once the batter is uniform.
• Check the center: Begin testing at 50 minutes because ovens and pans can vary slightly.
• Wait before turning out: Ten to 15 minutes in the pan gives the structure time to settle.
• Cool before cutting: A completely cooled cake produces neater slices and a more settled crumb.

For a dessert with chocolate and nutty flavors, this chocolate coconut almond cake is a delicious change of pace.

Serving Suggestions

This banana pound cake is flavorful enough to serve plain, especially while the crust is still fresh and fragrant. A light dusting of powdered sugar can add a pretty finish, although the recipe does not require frosting or glaze.

For a more luxurious dessert plate, serve each slice with vanilla ice cream, softly whipped cream, or a spoonful of caramel sauce. Toasted nuts sprinkled over the top echo the optional pecans or walnuts inside the cake.

For breakfast or afternoon coffee, keep portions simple with fresh banana slices and a hot cup of coffee. For a party buffet, place the whole cake on a stand and slice it just before serving so the interior stays protected from the air.

If you are planning a dessert table, this Biscoff poke cake brings warm cookie spice and a different soft-cake texture to the spread.

Storage and Make-Ahead Advice

Let the cake cool completely before storing it. Keep it covered at room temperature for up to 3 days, where the crumb will remain soft and easy to slice.

For longer storage, refrigerate the covered cake. Bring slices toward room temperature before serving for the fullest banana aroma and the most pleasant texture.

• Store slices in an airtight container or wrap the cake well.
• Keep toppings separate if using ice cream, whipped cream, or sauce.
• Slice only what you need so the remaining cake stays moist.
• Use a serrated knife with gentle sawing motions for clean pieces.

When preparing ahead, bake the cake through the cooling stage, then cover it once fully cool. Avoid covering a warm cake, since trapped steam can make the surface sticky.

For a crumb-topped option to serve alongside banana cake, take a look at this classic crumb cake.

Easy Double Banana Pound Cake Recipe

A moist banana Bundt cake made with yellow cake mix, instant banana pudding, and very ripe mashed bananas. Optional pecans or walnuts add a pleasant nutty crunch.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 minute min

Servings: 10 servings

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 box, 15.25-18.25 ounces Yellow cake mix
• 1 box, 3.4 ounces Instant banana pudding mix
• 4 Large eggs
• 1/2 cup Water
• 1/2 cup Vegetable oil
• 1 cup, about 2-3 medium bananas Very ripe mashed bananas

Optional Add-In

• 1/2-1 cup Chopped pecans or walnuts

Method

 

Step-by-Step

1. Heat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch Bundt or tube pan, carefully coating every ridge, or use baking-release spray.
2. In a large bowl, combine the yellow cake mix and instant banana pudding mix. Add the eggs, water, vegetable oil, and mashed bananas.
3. Beat on low speed until the ingredients are combined, then mix on medium speed for about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
4. Fold in the chopped pecans or walnuts if using. Transfer the batter to the prepared pan and smooth the top.
5. Bake at 350°F for 50–60 minutes, beginning to check around 50 minutes. The cake is ready when a toothpick inserted near the center comes out clean or with a few moist crumbs.
6. Let the cake cool in the pan for 10–15 minutes. Invert it onto a wire rack and cool completely before slicing.

Notes

Use heavily speckled, very ripe bananas for the strongest flavor and best moisture. Do not overbake, and grease and flour every Bundt-pan ridge carefully for an easier release. Store the cooled cake covered at room temperature for up to 3 days or refrigerate for longer storage.

Final Thoughts

This Easy Double Banana Pound Cake Recipe is a smart shortcut when you want a homemade-tasting dessert without a long ingredient list. Yellow cake mix supplies the dependable base, banana pudding boosts the fruit flavor, and very ripe mashed bananas provide the moisture that makes every slice tender.

Remember the three details that matter most: use heavily speckled bananas, prepare every ridge of the Bundt pan, and start checking the cake at 50 minutes. Once it has cooled completely, serve it plain or with your favorite creamy topping and enjoy a generous slice with coffee, tea, or a cold glass of milk.

Whether you add crunchy pecans, walnuts, or no nuts at all, this cake is easy to mix, easy to serve, and especially welcome whenever ripe bananas are waiting on the counter.