It’s been too long since I have a good old banana creme bundt cake for dessert. No, I did not forget how to make it, nor not like it. It’s one of those desserts that I grew up eating. My mom loved to make this, it’s one of those recipes that she kept over the years. I think the bundt form of this cake makes it extra special. It’s classic, beautifully formed, and the cake is super moist, and scrumptious! It’s so delightful! I love this dessert because it’s simple, the ingredients are basic, plus it’s easy to make, but the result is astonishing. It does not need glazing or whatnot, just dust it with confectioner’s sugar. But if you prefer to pour some glaze over it, it’s gonna be amazing too! And some more chopped pecans will not hurt. I think I’ll be making this regularly from now on. I loved it then, and this banana creme bundt cake will always have a special place in my heart.
1 (3 oz) package of banana instant pudding
1 cup of water
1 yellow cake mix
¼ cup of oil
½ cup of finely chopped pecans
How to make Banana Creme Bundt Cake
Step 1: Put the bananas in a large mixing bowl. Mash the bananas.
Step 2: Add in the pudding, 1 cup of water, cake mix, eggs, and oil. Mix at medium speed for 2 minutes.
Step 3: Then, stir in the pecans.
Step 4: Meanwhile, preheat the oven to 350 degrees.
Step 5: Pour the mixture into a greased and floured bundt pan.
Step 6: Place the pan inside the preheated oven and bake for 60 minutes.
Step 7: Don’t remove the cake yet from the bundt pan, let it cool first for 15 minutes.
Step 8: Remove the cake and let it cool completely.
Step 9: Finally, sprinkle the top with powdered sugar. Serve and enjoy!
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