Banana Pudding Bundt Cake From Scratch (No Cake Mix!) » Hummingbird High

Common Ingredient Sources And Substitutions For This Banana Pudding Bundt Cake Recipe

• Nonstick Baking Spray: Nonstick baking spray is similar to nonstick cooking spray. However, it typically includes flour mixed into the fat/oil of the spray. The flour helps prevents baked goods from sticking in detailed bundt pans. I use Bak-Klene ZT All Purpose Release Spray. Avoid using a baking spray made with butter, coconut oil, or shortening—these don’t release bundt cakes as easily!
• Instant Banana Pudding Mix: I recommend using Jell-O Banana Cream Instant Pudding Mix & Pie Filling in this recipe for the best and strongest banana pudding flavor. However, I also used Kroger’s generic version during my recipe testing and the cake came out tasty, too!
• Kosher Salt: Kosher salt is the best salt for baking recipes. But you can replace the kosher salt in the recipe with table salt. Just use half the amount listed in the recipe when you do!
• Buttermilk: Check out my post on how you can use other ingredients like yogurt and lemons in place of buttermilk!
• Canola Oil: In a pinch, you can replace the canola oil with other neutral flavored oil like grapeseed, vegetable, and more.
• Banana Extract: You can typically buy pistachio extract in specialty baking stores or online. I recommend McCormick Banana Extract with Other Natural Flavors. In a pinch, you can use pure vanilla extract instead… but your cake won’t taste as banana pudding-y. It’s worth finding banana extract!
• Whole Milk: In a pinch, whole milk can be substituted with 2% or skim milk. But using whole milk makes the glaze more flavorful. You can also substitute the whole milk with the plant-based milk of your choice. But note that it will make the glaze taste like the milk you choose. I recommend picking something that will complement the banana pudding flavor well (like almond, coconut, or oat milk).

Best Recipe Tips

• Use lots of baking spray when prepping your pan. Like, an uncomfortable amount. To prevent a bundt cake from getting stuck in its pan, you need to use a LOT of cooking spray. And when I say a lot, I *mean* A LOT. When done prepping the pan, you are going to be uncomfortable with the amount of cooking spray in the pan.
• Speaking of which, most cake recipes instruct you to prep their baking pans first. However, it’s better to grease a bundt pan right before filling with batter. That’s because bundt pans require a LOT more grease than traditional cake pans. And all that grease has a tendency to slide down the sides of the pan and pool at the bottom. But by greasing the bundt pan immediately before filling it, you avoid that issue entirely!
• Make sure to turn cake out while it’s still warm. Both King Arthur Flour and Nordic Ware recommend cooling the your bundt cake for only 10 minutes before turning it out. And it’s true—a warm cake is easier to turn out than one that’s cooled completely.
• Bundt glaze is especially tricky. If you use too much liquid when making it, it will slide right off when poured on top of the cake. So you want the glaze to be on the thicker side when making it. It should have a thick, almost paste-like consistency. I only needed around 1 Tablespoon of whole milk to achieve that texture. However, you may need more—and if you do, I suggest adding small ½ teaspoon amounts at a time.