Chocolate-Banana Pudding Cake
Apparently, I’ve been living under a rock. Pudding cake is not only an easier recipe to manage than the recipe on the back of a Duncan Hines box, but it is also moister and more flavorful, better at holding its shape and longer lived if you somehow manage leftovers.
Crumbs? Nope.
Clinging to pan? Nope.
Dry? Not even.
The only slight issue I see with the pudding cake is that the bottom looks a bit knarly. It doesn’t rise as much and the batter does smooth out completely before baking. I wouldn’t recommend it for a traditional tiered, circular or flat cake. It works wonderfully, though, with a bundt or other mold pan, provided you spread the batter as evenly as you can around the form.
Ingredients
- Nonstick baking spray
- 1 small box (3.5 ounces) cook and serve banana cream pudding
- 2 cups low-fat milk
- 1 box (18.25 ounces) devil’s food cake mix
Preparation
- Heat oven to 350 degrees. Spray bundt or other mold pan with nonstick baking spray and set aside.
- In a medium saucepan over medium heat, mix banana cream pudding and milk, stirring constantly, until mixture just starts to boil, about five minutes. Remove from heat and stir in cake mix until smooth.
- Pour mixture into cake pan and spread evenly around bottom with spatula. Bake about 30 minutes, or until toothpick inserted in middle comes out clean. Let cool in pan completely before unmolding.
Notes
- Pairs well with a light glaze or sprinkled with powdered sugar.
Yields about 12 servings