Easy Retro Banana Caramel Pudding Cake

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This fun and easy retro banana caramel pudding cake is one of my grandmother’s favourite easy recipes that’s always a crowd pleaser!

Packed with flavour, this light moist cake is the perfect, easy, ultra flavourful dessert that will have everyone asking for the recipe!

This retro recipe came from a time when boxed food and mixes were all the rage. Clever home cooks found ways of using and improving these new grocery store staples in all sorts of delicious recipes!

Why use pudding in a cake recipe?

Adding packaged pudding mix to your cake ingredients will change the overall flavour and texture of your cake! If you have ever had or made chocolate chip pudding cookies, you’ll know that adding boxed pudding mixes to baked goods is a game changer!

• Flavour and aroma! Boxed pudding mixes are packed with intense flavour and aroma which will infuse into your cake making it absolutely packed with flavour!
• Moisture. Pudding mixes will ensure that your cake is super moist and delicious.
• Texture. Pudding mixes gives your cake a dense crumb that holds together, making it feel and taste richer.

Why use boxed cake mix?

Boxed cake mix has long been a baking “hack” that home cooks have used. They are a quick and easy way to whip up a dessert that tastes amazing!

Not only do they come in a variety of flavours for you to choose from, they are also extremely soft and light.

How to store Banana Caramel Pudding Cake

At room temperature

Yes, you can store left over cake on your counter. To keep your cake moist and fresh follow these simple steps!

To store your caramel banana cake at room temperature

• Allow your cake to cool to room temperature
• Cover or place the cake in an airtight container
• Store on the counter for up to 3 days

Refrigerator

Yes, you can store left over cake in the refrigerator! Follow these steps for proper storage.

• Allow the cake to cool to room temperature
• Cover with plastic wrap or store in an airtight container
• Store the cake in the fridge for up to 1 week

Freezer

The freezer is a great option for longer storage. This cake freezes extremely well. Follow these steps for proper freezer storage.

• Allow the cake to cool to room temperature
• Wrap the cake completely in plastic wrap or store in an airtight container.
• Store in the freezer for up to 3 months.

What type of frosting to use for Banana Caramel Pudding Cake

This cake is so flavourful and moist, my favourite way of serving it is with a simple dusting of icing sugar on top.

However, if you want to make this an even more decadent dessert, there are a few flavour combinations that work perfectly for frosting this Banana Caramel Cake!

• Banana Icing – This is a banana made icing not just banana flavouring! This icing is soft and rich and perfect for the banana lovers in the house. Check out this recipe featuring banana icing!
• Caramel Icing – Bring out the caramel even more with this rich caramel icing! This icing can be poured or drizzled onto the cake and then it dries solid! Check out the recipe at the bottom of the post!
• Flavoured buttercream – Buttercream is probably the most common icing for cake. You can easily flavour this simple icing using extracts like vanilla, mixing ingredients like cocoa for chocolate, or combining it with nut butters for a salty-sweet alternative!
• Cream Cheese Icing – This sweet and tangy, silky smooth cream cheese icing is a perfect pairing for this ultra flavourful cake!
• Vanilla Glaze – This is one of my favourite easy flourishes to add to any baked good and would be the perfect finishing touch to this flavourful cake! Check out this recipe for my favourite vanilla glaze!

What bananas to use for cake

Since we are mashing our bananas for this cake, it is important to use very ripe or overripe bananas. As bananas ripen they become softer and sweeter. You can spot overripe bananas by the brown speckling on the skin of the banana.

If you don’t have any overripe bananas in your house and still want to make this recipe, you can! You can soften and “ripen” yellow bananas in just a few minutes!

To soften underripe bananas for mashing

• Preheat the oven to 350 ºF (180 ºC)
• Place your bananas on a baking sheet with the skin on
• Bake the bananas in the oven for 5-7 minutes, or until the skin is dark brown
• Remove from the oven and allow to sit until cool enough to handle
• Remove the skin and mash your softened bananas

Banana cake vs. Banana bread

This banana cake is different than banana bread. While they share similar flavours and ingredients, this banana cake is much lighter and the texture is more like a typical sponge cake.

Banana bread is typically denser and has a more hearty taste and texture.

How to make a Retro Banana Caramel Pudding Cake

1 white cake mix box

4 eggs

¾ cup water 175 ml

½ cup oil 125 ml

3 over ripe bananas

1 box instant butterscotch pudding

¾ butterscotch chips (or chocolate chips) 131.25 g

Icing sugar for dusting

Method

1. Preheat oven to 350 ºF (180 ºC)
2. In a large bowl combine the first 6 ingredients.

3. Blend until moistened. Then, increase the speed and beat for 2 minutes.

4. Stir in the butterscotch chips.

5. Poured into a greased and floured Bundt pan.

6. Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean.

7. Cool 10-15 minutes.

8. Remove to a serving plate and dust with icing sugar.

Looking for some more retro recipes? These are some of my favourites! Retro Sweet and Sour Pork | Homemade Takeout! Retro Chinese Style Broccoli | Homemade Takeout!, Elizabeth’s Fudgy Chocolate Pudding Cake, Old-fashioned Salisbury Steak with Gravy

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