Peanut Butter Banana Bundt Cake

Ingredients
For the cake
- 15.25 ounces yellow cake mix (432 grams (1 box))
- 6.8 ounces instant banana pudding (192 grams (2 small boxes))
- ½ cup vegetable oil (100 grams)
- 1¼ cups water (284 grams)
- 4 large eggs (200 grams)
- ¾ cups peanut butter (203 grams)
- 2 bananas (mashed)
For the Icing
- 3 cups powdered sugar (339 grams)
- ½ cup unsalted butter (113 grams, room temperature (1 stick))
- 3 tablespoons skim milk (43 grams )
- ¾ cups low-fat peanut butter (203 grams)
- ¼ cup mini chocolate chips (43 grams, optional)
Instructions
- 1
For the Cake
- 2
Preheat oven to 350°F. Grease or spray a 10-cup Bundt cake pan (I love the new olive oil cooking spray).
- 3
Combine
- 4
In the bowl of a stand mixer fitted with the paddle attachment, combine the cake mix, puddings, oil, water, and eggs. Add in the peanut butter and mashed bananas and mix until smooth.
- 5
Bake
- 6
Pour the batter into the prepared cake pan and bake 40-45 minutes, or until a toothpick inserted into the center comes out clean.
45 min - 7
Cool
- 8
Once the cake has cooled for at least 10 minutes, flip it over and place it on a platter or plate. Allow to cool completely before adding icing.
10 min - 9
For the Icing
- 10
Mix
- 11
While the cake cools, combine the powdered sugar, butter, and milk in the bowl of a stand mixer fitted with the whisk attachment. Add the peanut butter and mix until fluffy and smooth. If the icing seems too thick, add more milk, 1 tablespoon at a time, until the desired consistency is achieved.
- 12
Ice
- 13
Once the cake is completely cooled, ice liberally with the icing. The more, the better :)
- 14
Sprinkle with mini chocolate chips, if desired, then slice and serve.
Nutrition
Per serving (based on 8 servings)




