THE ELK’S COOKBOOK

Banana Pudding Bundt Cake

If you love Banana Wafer Pudding, you will definitely want to try Gabi Strickland Walker’s Banana Pudding Bundt cake. She says, “This cake is another great use for overripe bananas. The cake is moist and delicious.” It could easily be served for breakfast or brunch.

Banana Pudding Bundt Cake

Ingredients

Cake

• 1 C Bananas - mashed (overripe - about 2 medium bananas)

• 1 Box Cake Mix yellow

• 3.4 oz Jello banana cream instant pudding (just the powder)

• 4 Eggs - lightly beaten

• 1 C Water

• 3 T Sour Cream

• 1/4 C Canola Oil

Frosting

• 4 oz Cream Cheese - Softened

• 1 ½ C Powdered Sugar

• 1/2 t Vanilla

• Dash of Heavy Cream - to consistency

DIRECTIONS

Cake

PREP Preheat the oven to 350 degrees (with the rack on the lower-middle position so the cake isn't too high in the oven.) Grease and flour a bundt pan and set aside.

STEP 1 In a large mixing bowl, combine cake mix and instant pudding powder. Whisk to combine. Add eggs, water, sour cream and oil. Whisk just until incorporated.

STEP 2 Using rubber spatula, fold in bananas just until combined; don’t over-mix.

STEP 3 Pour into the prepared bundt pan, lightly shaking to even out the batter. Bake 35-45 minutes, watching for the top to be lightly golden and a toothpick to only have a few crumbs and not have any batter attached.

STEP 4 Cool completely in the pan on a rack. Once cool, use a knife to separate the cake from the pan. Invert and remove cake to a platter.

Frosting

STEP 1 Using a hand mixer and a big bowl, whip the cream cheese until soft.

STEP 2 Add remaining ingredients and mix until smooth. Add heavy cream as needed for correct consistency. Frost cake once it’s completely cooled.