Banana Pudding Cake

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 box Yellow or butter-yellow cake mix

• Oils & Vinegars

  • 1/4 cup Olive oil

• Liquids

  • 1 cup Water

• Other

  • 1 (4-serving size package jello banana cream instant pudding powder
  • 2 Very, very ripe medium bananas, roughly mashed

Found on chewoutloud.com

Description

Ingredients

• 2 very, very ripe medium bananas, roughly mashed
• 1 box yellow or butter-yellow cake mix (Betty Crocker Super Moist turns out best)
• 1 (4-serving size) package Jello banana cream instant pudding powder
• 4 large eggs, lightly beaten
• 1 cup water
• ¼ cup olive oil
• Optional Simple Icing: 1 TB warm milk + 1 cup powdered sugar

Directions

• Preheat oven to 350F, with rack on lower-middle position. Grease and flour a bundt pan and set aside.
• In a large bowl, combine cake mix and instant pudding powder. Whisk to loosen any lumps. Add eggs, water, and oil. Whisk just until incorporated. Using rubber spatula, fold in bananas just until combined; dont over-mix.
• Pour into prepared bundt pan, lightly shaking to even out the batter.
• Bake 35-45 minutes, or just until a toothpick inserted in center comes out with a few tender crumbs attached. Dont over bake.
• Cool completely in pan on rack. Once cool, use very thin knife to separate cake from pan edges, if needed. Invert and remove cake.
• Optional: Garnish with powdered sugar, sliced bananas, whipped cream, or fresh fruit. If desired, whisk together Simple Icing ingredients and drizzle over cake.