I dedicate this whole post to you, Banana Pudding Bundt Cake.
Because you deserve it!
Isn't she beautiful?
Blending the bananas into the batter.
Just out of the oven.
This is where I always hold my breath...
Turning it out of the pan onto a rack.
No need to hold my breath this time.
It slid right out perfectly. I love it when that happens.
Drizzle, drizzle, drizzle...
Drool, drool, drool...
You may now kiss the bride...er, eat the cake.
Oh, sweet baby Jesus, thank you for this food.
(See Fletch in the right-hand side with his eyeballs on it?)
Hee-hee. Don't feel sorry for him. He got to lick the beaters.
I can call this recipe mine because I changed a few things from the recipe I first saw on Pinterest. Because I love you, Sistahs, here is the recipe...
Banana Pudding Bundt Cake
2 very ripe medium-size bananas, mashed on a plate
1 box yellow cake mix (I used Betty Crocker Super Moist Yellow Cake)
1 box instant vanilla pudding mix (3.4 oz)
4 large eggs
1 cup water
1/3 cup canola or vegetable oil
Preheat oven to 350 degrees F. Grease and flour a Bundt pan. (I used Baker's Joy spray.)
In a large bowl, combine the cake mix and instant pudding powder.
Using an electric mixer, add eggs, water, and oil until well-combined.
Fold in mashed bananas.
Pour into your prepared Bundt pan and lightly shake to even out the batter.
Bake 35-45 minutes or just until a toothpick inserted in center comes out clean. Don't over-bake! Mine was ready at the shortest time so keep an eye on it and test with a toothpick every couple of minutes at the end.
Remove from oven and set on a rack to cool for 30 minutes, then invert cake onto a rack to cool completely before glazing.
Glaze: I used about 1 1/2 cups of powdered sugar mixed with 1-2 Tbsp of milk. I kept adding more powdered sugar until I got the consistency I wanted. Drizzle over cake.