Banana cake with cake mix is a soft, moist, bakery-style bundt cake made with ripe bananas, yellow cake mix, and banana cream pudding.The whole thing bakes in a bundt pan with a brown sugar and butter layer on the bottom that flips into a sticky, caramelized banana topping. Start to finish, you are looking at about an hour.
Those overripe bananas sitting on your counter are exactly what this recipe wants; the darker the peel, the sweeter and more flavorful your cake will be.
If you plan to stir in nuts, take a few minutes to roast your pecans first; it deepens their flavor and keeps them from going soft in the batter.
Got a second box of cake mix in the pantry? My easy pumpkin muffins with cake mix are another fall favorite that comes together just as fast.
Ingredients:
You only need a few pantry staples for this cake. A box of yellow cake mix and a package of instant banana cream pudding make the base, ripe bananas bring the sweetness, and butter and brown sugar turn into that gooey topping.
I tested this recipe with a 15.25 oz box of cake mix; check the size on yours before you start, because not every brand is the same anymore.
Chef Tip: Check your box size
Cake mix boxes have shrunk over the years, and brands no longer match. Duncan Hines and Pillsbury are 15.25 oz, while Betty Crocker Super Moist is now 13.25 oz. Check your box size.
Substitutions
Missing an ingredient? Here are a few swaps that still work:
- Cake mix: White, vanilla, or golden butter cake mix all work in place of yellow. Stick with a 15.25 oz box; a smaller box throws off the ratio of mix to bananas, milk, and oil.
- Banana cream pudding: Use instant vanilla pudding and add ½ teaspoon banana extract if needed.
- Vegetable oil: Melted butter, canola oil or unsweetened applesauce also works.
- Fresh bananas: You can use thawed frozen bananas for the batter, but use fresh slices for the topping.
Can I add nuts or chocolate?
Yes! Stir ½ cup chopped walnuts, pecans, or mini chocolate chips into the batter before baking if you want some extra texture or richness.
How to make banana cake using a box mix
This cake mixes in one bowl, and the only tricky part is the flip at the end. Grease every ridge of your bundt pan and watch the clock while it cools; those two things decide whether the topping releases cleanly.
If your cakes tend to fall after they come out of the oven, my guide on why a cake sinks in the middle walks through the usual causes.
Preheat oven to 350°F (177°C)
Grease your bundt pan generously with nonstick spray or coat with butter and dust with flour.
Make the Banana Cake Batter
- Mash 2 bananas in a large mixing bowl.
- Add cake mix, pudding mix, 1 teaspoon cinnamon, eggs, milk, and oil.
- Beat with a hand mixer until smooth, about 2 minutes on medium, until thick and pale.
- Set aside.
Mix the Brown Sugar Topping
Melt the butter, then stir in brown sugar and the remaining teaspoon of cinnamon.
Layer in the Pan
- Pour the brown sugar mixture into the bundt pan and spread evenly.
- Layer sliced bananas on top, overlapping slightly for full coverage.
Add the Batter
Gently pour the cake batter over the bananas and smooth the top. Try not to shift the banana layer.
Bake
Bake for about 40 minutes. A toothpick should come out with a few moist crumbs and the cake springs back and pulls away from the pan sides.
Cool and Invert
Let the cake rest for 10-15 minutes, then carefully invert it onto a plate. That caramelized banana topping should release beautifully. If the cake cools longer, the sugar sets and sticks.
Make-Ahead Tip
Bake your cake the night before, let it cool, and store it (covered) in the fridge. When ready to serve, let it sit at room temperature for 30 minutes
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
Storage Tips
Store leftover cake in an airtight container in the fridge for up to 4 days. It's best enjoyed cold or at room temp. If freezing, wrap individual slices in plastic wrap and foil, then store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
Seasonal Favorite
This is my award-winning Crisco pie crust recipe; flaky, tender, and made with simple ingredients you already have.
Frequently asked questions, answers and tips:
Yes but for the cake batter portion only. Thawed bananas work well when mashed into the mix. For the banana slices layered in the bottom of the bundt pan, use fresh bananas so they caramelize in the brown sugar and hold their shape.
I highly recommend using a fluted bundt pan. The bundt shape helps with the signature flip and gives the cake that beautiful upside-down presentation. A tube pan can also be an option but don't use one that comes in 2 parts. There will be a leak of the brown sugar topping. A 9x13 pan can work, but you will need to adjust the baking time.
Totally normal. Some of the buttery sugar mix may cling to the pan, especially if it has cooled too long and if the pan did not get sprayed enough when preparing. Just spoon any stuck bits out and gently press them back onto the top of the cake while it's still warm.
Ingredients
- 4 Bananas Ripe and small.
- 1 15.25 ounce Box Golden Butter Cake Mix dry mix only
- 1 3.4 ounces Box Banana Cream Pudding dry mix only
- ½ Cup Whole Milk
- ⅓ Cup Vegetable Oil
- 3 Eggs
- 2 Teaspoons Ground Cinnamon divided
Topping
- ½ Cup Butter ½ cup
- 1 Cup Brown Sugar packed
Instructions
- Preheat the oven to 350 degrees fahrenheit.
- Peel two of the bananas and place them in the bottom of a large mixing bowl. Using a fork, smash them until they have no large chunks.4 Bananas
- Add the cake mix, pudding mix, 1 teaspoon ground cinnamon, the eggs, the milk, and the oil to the bowl with the mashed banana.1 15.25 ounce Box Golden Butter Cake Mix, 1 3.4 ounces Box Banana Cream Pudding, ½ Cup Whole Milk, 3 Eggs, 2 Teaspoons Ground Cinnamon, ⅓ Cup Vegetable Oil
- Using a hand mixer, beat until well mixed. Set aside.
- Place the butter in a small bowl and microwave for a minute or until fully melted.½ Cup Butter
- Add the brown sugar and the remaining teaspoon of cinnamon to the melted butter and mix until thoroughly combined.1 Cup Brown Sugar
- Spray a standard bundt pan with nonstick cooking spray right before placing the brown sugar mixture in the bottom. Spread evenly.
- Peel and slice the two remaining bananas. Place the banana slices in the brown sugar mixture in the bottom of the pan, covering the bottom in only one layer of bananas that slightly overlap in the middle.
- Gently pour the cake batter over the top of the bananas and brown sugar. Make sure the cake batter is sitting evenly.
- Bake for 40 minutes at 350 degrees fahrenheit, or until a toothpick inserted into the middle comes out with a moist or slightly sticky crumb.
- Remove from the oven and let rest for 5 minutes before gently inverting the cake onto a serving tray or large plate. Slice, serve, and enjoy!
Nutrition
Notes
- Cake mix: Yellow cake mix or vanilla cake mix can work in a pinch.
- Banana cream pudding: Use instant vanilla pudding and add ½ teaspoon banana extract if needed.
- Whole milk: Swap for 2% or skim milk.
- Vegetable oil: Melted butter, canola oil or unsweetened applesauce also works.
- Fresh bananas: You can use thawed frozen bananas for the batter, but use fresh slices for the topping.
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 18 years, Sarah helps the home cook prepare her recipes with professional results.
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