Moist Banana Bundt Cake Recipe with Brown Sugar Glaze

If you’ve been searching for the very best banana bundt cake, your hunt ends here. This banana cake is impossibly moist and tender—like something from mom’s kitchen with a bakery-worthy presentation.

With a soft crumb, golden edges, and a simple cream cheese glaze, this banana bundt cake is my favorite way to use up ripe bananas. It always disappears fast.

There’s something nostalgic about a Bundt cake—I always think of the famous scene in My Big Fat Greek Wedding when someone brings one to a family party. That warm, silly memory makes the word “bundt” smile-worthy for me.

This banana bundt cake is incredibly moist and richly banana-flavored with just the right amount of sweetness. It’s one of the best cakes I’ve ever had and will likely be love at first bite. You can top it with cream cheese frosting if you like, though it’s delicious plain.

Ingredients for Banana Bundt Cake

This banana bundt cake starts with a boxed cake mix and a few pantry ingredients. Using a mix keeps things easy without sacrificing flavor—the instant pudding and ripe bananas give the cake a tender, moist crumb. Here’s what you’ll need:

For The Cake

• Mashed ripe bananas — the key to sweet banana flavor and extra moisture
• Boxed yellow cake mix — provides a soft, tender crumb
• Instant banana pudding mix — boosts banana flavor and adds moisture
• Eggs — bind ingredients and provide structure
• Water — keeps batter smooth and light
• Sour cream — adds tang and richness (use measured amounts to avoid a dense cake)
• Vanilla extract — adds warmth and depth
• Canola oil — keeps the cake light and moist; you can substitute butter for a richer, slightly denser crumb

For The Frosting

• Cream cheese — softened, for the glaze
• Powdered sugar — to sweeten the frosting
• Vanilla extract — for flavor
• Heavy cream — to thin and smooth the glaze

How to Make Banana Pudding Cake

This banana bundt cake is quick and straightforward. Follow these main steps:

1. Mix: Whisk together the cake mix and instant banana pudding mix in a large bowl.
2. Combine: Add the eggs, water, sour cream, and oil; whisk until just combined.
3. Fold: Gently fold in the mashed bananas using a rubber spatula—don’t overmix.
4. Bake: Pour batter into a prepared bundt pan and bake until the top is golden and a toothpick comes out with a few crumbs.
5. Cool: Let the cake cool in the pan on a wire rack. Once mostly cool, run a thin knife around the edges and invert onto a platter.
6. Frost (optional): Whip the cream cheese glaze until smooth and drizzle over the cooled cake.

Can I Make Banana Cake with Homemade Cake Mix?

Yes. You can replace the boxed mix with your favorite homemade yellow or white cake mix. If you do, follow the wet-ingredient amounts in this recipe rather than the wet ingredients listed in the other cake recipe. For extra texture and flavor, fold in chocolate chips, walnuts, pecans, or a pinch of cinnamon.

Do I Have to Use the Instant Pudding Mix?

We recommend it. Instant pudding mix contains starch that helps trap moisture, resulting in a moister cake and a lighter, tender crumb similar to cake flour. Banana pudding mix also reinforces the banana flavor and adds a subtle tang that complements this recipe.

Can I Freeze Banana Bundt Cake?

Yes. Freeze the whole cake or individual slices. Wrap each piece tightly in plastic wrap and foil or store in an airtight container. For best texture, freeze the cake unfrosted and make the glaze fresh when you’re ready to serve; you can also freeze the frosting separately. Thaw at room temperature before serving.

Skip ordinary banana bread and use overripe bananas to make this stunning Banana Bundt Cake instead. It’s light, fluffy, and packed with banana flavor—plus it’s easy to prepare.

More Delicious Bundt Cake Recipes

• Chocolate Zucchini Bundt Cake
• Lemon Bundt Cake
• Cinnamon Lemon Poppyseed Bundt Cake
• Pecan Apple Bundt Cake
• Pumpkin Apple Spice Bundt Cake

How to Make a Banana Bundt Cake

The full recipe below makes about 12 servings.