This rich Banana Pudding Bundt Cake is a variation on a classic! Split and fill a soft banana bundt cake with whipped vanilla pudding, cream, and wafers!
– 1 ½ sticks unsalted butter – 1½ cups white sugar (300g) – ½ cup brown sugar – 3 large egg – 3 cups cake flour – 1 Tablespoon baking powder (8g) – ½ teaspoon baking soda (3g) – ½ teaspoon 3g salt (3g) – 1 ½ cups buttermilk – 2 teaspoons vanilla extract (8g) – 1 ⅓ cups mashed bananas – 1 small box Instant vanilla pudding – 2 cups heavy cream or whipping cream – 1 cup heavy cream (240g) – ¼ cup powdered sugar (29g) – 1 teaspoon vanilla extract (4g) – 4 oz Cream Cheese Softened – 2 cups powdered sugar, sifted – 2 tablespoons milk – 1 teaspoon vanilla extract
Ingredients
Start with a 325-degree oven. Grease and flour a bundt pan. (10-inch bundt cake pan with 12 cups of baking capacity.) This recipe yields 8 cups batter.Mix flour, baking powder, baking soda, and salt for 30 seconds in a medium bowl.
Add buttermilk, vanilla, and mashed bananas to another bowl. Blend and set aside.dd slightly softened butter to your mixer bowl and mix on medium speed until smooth.
Gradually add white and brown sugar and beat on medium speed for 3–5 minutes until lightened and fluffy. After adding each egg, mix until the yolk is no longer yellow.
Add flour and buttermilk alternately with the mixer on low speed, starting and ending with dry components (3 dry and 2 liquid). Mix until well blended, not overmixed.
Pour batter into bundt pan and bake at 325 degrees F for 55-60 minutes or until top springs back when lightly touched or a toothpick comes out clean.Pan size, kind, etc. affect baking time.Turn out of pan after 10 minutes on cooling rack.
Whisk instant vanilla pudding with heavy cream. I like a hand mixer, but whisks work too. Start mixing slowly until well integrated. Mix the pudding on medium-high speed until thick and frothy.If pudding "mousse" is too thick, add heavy cream. Refrigerate until needed.
Freeze the mixing bowl and whisk attachment for 10 minutes. Combine whipping cream, powdered sugar, and vanilla in the chilled bowl. Beat moderately, then medium-high. Blend until stiff peaks form. This means whipped cream peaks when the mixer is lifted.
Mix the softened cream cheese in a bowl with an electric mixer (we used a hand mixer) until smooth.Add powdered sugar, vanilla, and milk.(Add extra powdered sugar to thicken or milk to soften.)
Splitting the bundt cake horizontally and twisting it yields two pieces. Many bakers split the cake half frozen, but I did it at room temperature.If the cake is room temperature or delicate, slide the top half onto a foil-wrapped cake board to prevent lifting it up.
Place the bottom half on your cake base or pedestal if not. Pipe or apply whipped vanilla pudding "mousse". We decorated with a large 8B star/french tip. Layer vanilla wafers and whipped cream, saving some for the top.Add cake top.
Optional cream cheese glaze. This used a clipped piping bag tip. Pipe or spoon whipped cream on top. (We clipped piping bag tips). Put Vanilla Wafers on top.
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