This Banana Bundt Cake is a super easy cake that goes together in minutes and comes out like it was made from scratch. Perfect to serve for breakfast, as an after-school snack, or for your next dinner party.
This cake bakes up super moist, with incredible banana flavor and the most awesomely delicious coconut pecan filling. And it all starts with a boxed cake mix!
Easy Banana Cake Recipe with Cake Mix
Are you someone that lacks confidence in the kitchen? Well, I'm here to tell you that this is a cake anyone can bake. It's super easy; what's even more amazing is that something so simple and so delicious starts with a boxed cake mix and a can of frosting!
Serve this banana bundt cake recipe for dessert any day of the week. It's also tasty and beautiful enough to share at birthday parties or a celebratory brunch. You can make this banana cake with nuts or leave them out - it's entirely up to you.
Old Fashioned Banana Cake
I came across my old recipe card files while I was cleaning out my hobby closet and found this incredible banana crunch cake recipe from my mom.
The original recipe called for a boxed mix of coconut pecan frosting, which I couldn't find anywhere, so I decided to try it with a premade canned version.
The result became one of my favorite banana cake recipes of all time.
The banana cake filling comes out a little moister than the crumb-type mixture it originally had but it just happened to wind up being everyone's favorite part of the cake. Go figure!
Why This is the Best Ever Banana Bundt Cake
The top reasons this is one of the best cake recipes are: the ease of making banana cake with cake mix, all the flavors and textures it has with the ingredients, and the simplicity of a bundt cake. Let's dive into all the ways this becomes more than just a plain 'ole ordinary banana cake:
- It's a caramel banana cake
- It's a coconut banana cake
- It's a banana nut cake
- It's a banana oatmeal cake
- It's a banana cake with sour cream
- It's a banana cake without butter
- It's a banana cake without buttermilk
- It's a banana cake without milk
WOW! Who knew one cake could have all those awesome things about it?
Ingredients for A Banana Cake
All you need are two bowls, a bundt or tube pan, and 6, yep you read that right - only 6 ingredients for this easy banana cake recipe. Here's a quick list:
- Canned Coconut Pecan frosting - Pillsbury brand recommended
- Old-fashioned Rolled Oats - make sure not to use quick-cooking oats
- Sour Cream - for moistness and a little tang
- Eggs - will give structure to the cake
- Ripe bananas - a great way to use bananas past their prime
- Yellow Cake Mix - Duncan Hines recommended
How to Make Banana Bundt Cake with Cake Mix and Sour Cream
- Place the coconut-pecan frosting and oats in a medium bowl.
- Stir well and set aside.
- In another bowl, combine the sour cream, eggs, and mashed bananas.
- Beat until smooth.
- Continue beating while adding the cake mix
- Mix for 2 minutes at medium speed.
- Scoop ⅓ of the batter into the prepared bundt pan.
- Crumble ⅓ of the pecan filling over the batter.
- Place another ⅓ of the batter over the pecan-oat mixture.
- Crumble another ⅓ of the pecan-oat mixture over the batter. Repeat steps 7 & 8 one more time.
- Bake in a preheated 350-degree oven for 50-60 minutes.
- Let cool in pan on wire rack. When cool, invert to remove from pan then invert again onto a wire rack so pecan-oat mixture is on top.
Super Moist Banana Cake Without Frosting
This banana nut cake doesn't need a glaze or frosting because it is rich enough, just as it is.
You won't be able to wait to dive in. And it's just as good warm as it is cold, so go ahead and dig in!
Best Way to Grease and Flour a Bundt Pan
The best way to grease a bundt pan is with shortening. Most all the non-stick sprays contain lecithin that will eventually build up on your pan and make the cake stick to it more. If you don't want to use shortening, the best substitutes are butter or lard.
If you have a decorative bundt pan with groves, use a pastry brush to paint the shortening on the pan.
Once the pan is greased, add some flour and shake the pan around, turning it to coat the entire surface with flour. Turn your pan upside down and tap it to release excess flour.
2CM Pro Tip: If you are baking a chocolate cake, use cocoa powder instead of flour to dust the bundt or cake pan.
How to Store and Freeze
To Store: Cover the cake with plastic wrap or put it in a cake container. Store it at room temperature for up to 3 days or in the refrigerator for up a 1 week.
To Freeze: Make sure the cake is completely cooled. Wrap it in plastic wrap and then with aluminum foil. It will last in the freezer for up to 3 months.
To Thaw: Transfer the cake from the freezer to the refrigerator and thaw overnight. Set the cake on the counter to come to room temperature before serving.
Banana Nut Bundt Cake
Whether you're a newbie baker or one that's been doing it for umpteen years, this banana cake with nuts is for you. So what are you waiting for? Get baking!
More Easy Cake Recipes
And when you find out how delicious this cake mix banana cake turns out, you'll have to give these easy cakes a try:
- One Bowl Apple Cake with caramel sauce is perfect for fall.
- Chocolate Magic Cake makes its own layers as it bakes.
- Mocha Cake with Chocolate Espresso Ganache has only 3 ingredients.
- Pineapple Dump Cake from Fantabulosity
- Strawberry Mug Cake with chocolate ganache is made in the microwave.
Find lots of easy dessert recipes here on 2CM!
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Banana Bundt Cake
- 1 can Pillsbury Coconut Pecan frosting
- 1 cup rolled oats
- 1 cup sour cream
- 4 eggs
- 2 large bananas, mashed (about 1 cup)
- 1 box yellow cake mix
- Preheat oven to 350 degrees. Grease & flour a 10" tube pan, making sure to get center post well covered.
- In a medium bowl, mix pecan frosting and oats together. Set aside.
- In a large mixing bowl, beat sour cream, eggs and mashed bananas together til smooth. Continue beating while adding in cake mix. Mic for 2 minutes at medium speed.
- Pour ⅓ of cake batter (approximately 2 cups) into bottom of tube pan. It gets a little messy here but use your hands to crumble ⅓ of pecan-oat mixture on top. Repeat with two more layers ending with the pecan-oat mixture.
- Bake 50-60 minutes or until pick in center comes out clean. Cool upright on wire rack.
- When ready to remove, use a sharp knife and go around outside of cake then around center post so that when you invert it onto another wire rack it doesn't stick. Then invert back onto first rack so that pecan-oat mixture is on top.
This post has been updated with new photos and step-by-step directions. It was first published on March 8, 2017.