Banana Pudding Bundt Cake with White Chocolate Ganache


From: Jenn@eatcakefordinner


1 yellow cake mix

1 (3.4 oz.) box instant banana cream pudding

1 c. mashed bananas (about 2-3 bananas)

4 eggs

1 c. water

1/2 c. vegetable or canola oil

1 tsp. vanilla

sliced almonds, for garnish, opt.


White Chocolate Ganache

1 c. white chocolate chips

1/4 c. heavy cream


Preheat oven to 350 degrees.  For the Cake: 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. 


For the White Chocolate Ganache: Place white chocolate chips in a small bowl; set aside.  In a separate small bowl, microwave heavy cream for 20-30 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.  Pour ganache over cooled cake and garnish with sliced almonds, if desired.  Allow glaze to set, slice and serve. 


Jenn's Notes: I recommend using a yellow cake mix that does not already have pudding added.  I always grease my bundt pans with shortening and then coat with flour.  I have only used Guittard white chocolate chips for my ganache.