Banana Bundt Cake

Closeup of slice on plate showing filling.

5 from 11 votes

A super easy cake that goes together in minutes & comes out like it was made from scratch. It's a moist banana-flavored cake swirled with a delicious nutty coconut filling.

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: American

Servings: servings

Calories: 261kcal

Author: Linda Warren

Ingredients

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

Instructions

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.

Notes

STORE/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.

Nutrition