Description
A tender, moist cake infused with the nostalgic flavor of banana pudding, topped with a fluffy cream frosting.
Ingredients
Scale
- 1 ½ cups unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 package banana pudding mix
- 2 cups heavy cream
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a bundt pan to prevent sticking.
- Cream the softened butter and granulated sugar until light and fluffy.
- Incorporate the eggs one at a time, mixing well after each addition.
- Whisk together the all-purpose flour and baking powder in a separate bowl.
- Gradually add the dry mixture to the creamed butter and sugar, alternating with buttermilk, and mix until just combined.
- Stir in the vanilla extract and banana pudding mix until fully integrated.
- Pour the batter into the prepared bundt pan.
- Bake for about 60-70 minutes, checking for doneness with a toothpick.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
- Whip the heavy cream and powdered sugar until stiff peaks form, then frost the cooled cake.
Notes
This cake can be baked a day in advance. Store it tightly wrapped to maintain freshness and frost before serving.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 525
- Sugar: 29g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 185mg