How To Make Banana Pudding Bundt Cake with White Chocolate Ganache
Banana gives some excellent moisture and a delicious aroma to this pudding bundt cake. White chocolate ganache takes this to a new level.
Serves:
Ingredients
- 1yellow cake mix
- 3½ozinstant banana cream pudding,box
- 1cupbananas,(about 2 to 3 bananas), mashed
- 4largeeggs
- 1cupwater
- ½cupvegetable oil,or canola oil
- 1tspvanilla
- almonds,sliced, for garnish, opt.
For White Chocolate Ganache:
- 1cupwhite chocolate chips
- ¼cupheavy cream
Instructions
-
Preheat oven to 350 degrees F.
-
Combine dry cake mix, dry pudding mix, mashed bananas, eggs, water, oil and vanilla in a large bowl and whisk together until completely smooth and well combined. Pour into a very well greased and floured large bundt pan.
-
Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pan for 15 minutes.
-
Then, invert to a wire rack and cool completely. When cake is completely cool, make the ganache.
White Chocolate Ganache:
-
Place white chocolate chips in a small bowl; set aside. In a separate small bowl, microwave heavy cream for 20 to 30 seconds or until it starts to bubble.
-
Pour hot cream over chocolate chips and allow to sit for 5 minutes. Stir together until chips are melted and mixture is silky smooth. If the chocolate chips aren’t completely melted, microwave the mixture for 15 seconds at a time until chips are melted.
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Pour ganache over cooled cake and garnish with sliced almonds, if desired. Allow glaze to set, slice and serve.
Nutrition
- Calories:Â 409.34kcal
- Fat:Â 21.95g
- Saturated Fat:Â 7.65g
- Trans Fat:Â 0.18g
- Monounsaturated Fat:Â 10.34g
- Polyunsaturated Fat:Â 2.35g
- Carbohydrates:Â 48.98g
- Fiber:Â 1.04g
- Sugar:Â 30.03g
- Protein:Â 5.02g
- Cholesterol:Â 83.10mg
- Sodium:Â 360.35mg
- Calcium:Â 139.83mg
- Potassium:Â 161.60mg
- Iron:Â 1.29mg
- Vitamin A: 82.87µg
- Vitamin C:Â 1.78mg
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