BANANA PUDDING BUNDT CAKE
I had some fresh strawberries to use up and wanted a quick easy cake to serve with them. This is it and it is good. It's a nice light bundt which I imagine could have the flavor changed by changing the flavor of the pudding used in it.
Provided by Candy Ayers
Categories Fruit Desserts
Time 1h
Number Of Ingredients 6
Steps:
- 1. Place rack in the center of the oven and preheat to 325ºF. Lightly mist a 10 inch tube pan or 12 cup Bundt pan or in layer pans with the vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
- 2. Place the cake mix, banana pudding mix, milk, oil, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides of the bowl down again if needed. The batter should look well blended.
- 3. Pour the batter into the prepared pan, smoothing it out with a rubber spatula. Place the pan in the oven and bake until it is golden brown and springs back when lightly touched with your finger, about 50-60 minutes for a tube pan. Remove the pan from the oven and place it on a wire rack to cool for exactly 20 minutes. Turn out onto serving platter.
- 4. Frost if you like or dust with powdered sugar. Store unfrosted cake covered in foil at room temperature for up to 4 days or in the refrigerator for up to 1 week. Can also be frozen. Enjoy delicious banana pudding bundt cake!
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