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Easy Double Banana Pound Cake Recipe with Cake Mix

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.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 minute
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.