Banana Bundt Cake With Cake Mix and Pudding
If you love banana bread but want something a little more decadent and dessert-worthy, this Banana Upside Down Cake is a must-try. The upside-down method means no fussy frosting—just flip, slice, and serve.
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It starts with a buttery layer of fresh sliced bananas that caramelize beautifully as the cake bakes, creating a rich, golden topping that’s absolutely irresistible. The magic doesn’t stop there—the cake itself is made with banana pudding mix which adds extra moisture and a rich banana flavor that makes every bite taste homemade.
Serve with a drizzle of caramel or a dollop of whipped cream to take it to the next level, but honestly, it’s just as delicious straight from the pan. You also need to take a look at this No Bake Banana Cheesecake and Apple Upside Down Cake!!
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Recipe Ingredients
- Yellow butter cake mix: I personally love to use yellow butter cake because it makes for a very moist cake. If you prefer, you can swap it out for white or vanilla cake mix.
- Banana pudding mix: This is the secret ingredient for a delicious banana bundt cake, adding a lot of yummy banana flavor while keeping it super moist.
- Brown sugar: Brown sugar helps to give the banana topping a warm, caramelized flavor.
- Ground Cinnamon: A dash of cinnamon gives the topping an extra warming flavor. It really helps make this upside-down banana cake stand out.
- Bananas: This is a great way to use some ripe bananas! Evenly slice three to four ripe bananas and place them in the bottom of your greased pan.
See recipe card for full information on ingredients and quantities.
How to Make Banana Cake With Cake Mix
1. Start by slicing the bananas into even rounds. If you don’t have ripe bananas, use can use green bananas because they bake down. Place banana slices into the bottom of the pan.
2. The next step (that my family affectionately calls “the goo”) is a mixture of melted butter, brown sugar, and cinnamon. Whisk the buttery brown sugar together and pour the caramel sauce evenly over the bananas. This combination creates an amazing caramel that bakes into the cake and gives the bananas a fantastic texture.
3. Next, combine the ingredients for the cake in a large bowl with an electric mixer and pour batter in an even layer over the top of the sliced bananas.
Note: Using a cake mix keeps the process super simple, and adding a box of banana pudding mix takes the banana taste to the next level!
4. Bake in a 350°F oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
5. Let the cake cool in the pan on a cooling rack for 7-8 minutes before inverting onto your serving plate. Note: To keep from making a mess when inverting the cake, top the pan with your serving plate and carefully turn over.
6. To serve, cut it into slices while warm with a scoop of ice cream.
Variations
If you don’t like bananas or want to try something different, use your favorite fruit. This Apple Upside Down Cake and Cranberry Upside Down Cake are both wonderful options. You could also make a traditional cake and go with a pineapple upside-down cake.
Add a 1/2 cup of toasted coconut for a tropical twist or mix in chocolate chips and walnuts to this easy caramelized banana upside down cake.
Don’t have a bundt pan. No problem! Make this easy recipe in a 9 inch springform pan and bake for 45-50 minutes. It can also be baked in a large cast iron skillet or a deep round cake pan.
Expert Tips
- Spray the bundt pan liberally with cooking spray right before adding the ingredients. If you add it too early it will pool in the bottom and not work as well.
- Keep all of the banana slices the same thickness. Being precise when cutting the bananas will allow them to cook evenly and perfectly.
- Don’t over bake the cake. Once a toothpick comes out with a few crumbs {but no raw cake batter} it is ready to be removed.
- Allow the cake to cool for about 7-8 minutes before inverting. If you wait too long the sticky topping is more likely to stick to the pan.
- Do not stress if a few pieces stick to the pan. Just pull them out and replace them back onto the cake.
Storing and Freezing
Store- If you have leftovers of this classic banana upside-down cake, store it in an airtight container in the refrigerator. This Bundt Cake Keeper is a great option for keeping it fresh.
It is best served warm, so microwave chilled slices until they are warm.
Freeze- This cake can be frozen for up to 3 months. Just be sure that the cake is tightly covered with a couple layers of plastic wrap.
Recipe FAQs
If you prefer, you can use canned bananas instead of fresh ones. Just be aware that the texture will be slightly different and might not give the best results.
It’s easy to make this banana upside-down cake gluten-free. All you need to do is substitute a gluten-free cake mix for the regular yellow cake mix!
Yes, you can switch up the type of sugar in your banana upside-down cake. I like to use light brown sugar, but dark brown sugar and even coconut sugar will work.
Yes, it keeps well in the refrigerator so you can make it a day or two in advance. To serve, remove the cake in advance and allow it to come to room temperature.
Do you want to try more Banana Desserts? Try these recipes…
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Banana Upside Down Cake Recipe
Ingredients
Banana Topping
- 3/4 cup brown sugar
- 5 tbsp butter {melted}
- 1/2 tsp cinnamon
- 3-4 bananas {sliced}
Cake
- 1-15.25 oz. box yellow butter cake mix
- 3 eggs
- 1/3 cup vegetable oil
- 1 cup water
- 1-3.4 oz. box banana pudding mix
Instructions
- Preheat oven to 350 degrees. Prepare your bundt pan by liberally spraying it with nonstick spray and set aside.
Banana Topping
- Add sliced bananas to the bottom of the prepared bundt pan in an even layer.
- Combine melted butter, brown sugar, and cinnamon into a medium bowl and whisk until the brown sugar is slightly dissolved. Pour it over the top of the sliced bananas.
Cake Batter
- Combine cake mix, eggs, vegetable oil, water and banana pudding mix in a large bowl and mix according to package directions. Pour batter into prepared pan and on top of the banana topping. Be sure to spread into an even layer.
- Bake in a 350° oven for 35-40 minutes or until a tooth pick inserted into the center of the cake comes out clean. Remove from oven and place onto a cooling rack for one hour {that is a magical number}. After 1 hour run a knife around the edges of the cake. Then invert your Banana Upside Down Bundt Cake onto a cake plate and cool completely. If bananas stick to the bottom of the pan just use your fingers to remove them and place them onto the cake.
- Store your Banana Upside Down Bundt Cake at room temperature or in the refrigerator for up to 3 days.
Video
Notes
- Spray the bundt pan liberally with cooking spray right before adding the ingredients. If you add it too early it will pool in the bottom and not work as well.
- Keep all of the banana slices the same thickness. Being precise when cutting the bananas will allow them to cook evenly and perfectly.
- Don’t over bake the cake. Once a toothpick comes out with a few crumbs {but no raw cake batter} it is ready to be removed.
- Allow the cake to cool for about 7-8 minutes before inverting. If you wait too long the sticky topping is more likely to stick to the pan.
- Do not stress if a few pieces stick to the pan. Just pull them out and replace them back onto the cake.
- Add a 1/2 cup of toasted coconut for a tropical twist or mix in chocolate chips and walnuts to this easy caramelized banana upside down cake.
- Don’t have a bundt pan. No problem! Make this easy recipe in a 9 inch springform pan and bake for 45-50 minutes. It can also be baked in a large cast iron skillet or a deep round cake pan.
