Banana Pudding Mini Bundt Cakes
- Carlena Davis
- 1 day ago
- 2 min read
We got those Banana Pudding Nothing Bundt Cakes at HOME!! If you’ve been following me for a while, then you already know I love recreating restaurant favorites at home. That’s exactly how I earned the nickname “The Copycat Restaurant Queen.” If I taste something good at a restaurant, my mind immediately starts figuring out how I can recreate it in my own kitchen. And when I tasted the Banana Pudding flavor from Nothing Bundt Cakes, I knew I had to put my own Southern spin on it. So of course, I had to share it with my Spilling the Sweet Tea family so you can make these Copycat Banana Pudding Mini Bundtlets right at home.
Because listen… it’s 2026 and we are cooking at home and saving our coins!
These mini bundt cakes are soft, moist, and full of that classic banana pudding flavor we all grew up loving. They’re topped with a creamy frosting and finished with a mini vanilla wafer for that nostalgic banana pudding touch.
Let me show you how to make them.
Ingredients
1 box of White or French Vanilla cake mix
1 box (4oz) vanilla pudding instant pudding
1 box (4oz) banana cream instant pudding
1 cup milk + 2 cups of milk for banana pudding filling
1/2 cup vegetable oil
3 eggs
1 cup mashed ripe bananas (2-3 medium)
Mini vanilla wafer cookies, garnish
Cream Cheese Frosting
1 stick of butter, softened
1 box of cream cheese, softened
3 cups of powdered sugar
1 teaspoon of vanilla extract
1. Preheat oven to 350°F.
2. In large bowl, beat cake mix, one box of pudding mix, milk, oil and eggs with electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
3. Stir in mashed bananas.
4. In a separate bowl, add a 4oz packet of banana cream pudding with 2 cups of cold milk and whisk until you get the consistency of pudding. Set aside.
5. Coat mini bundt pan with baking release spray. Add batter to mini bundt pan. Add four mini Nila wafers to the bottom of each cake. Bake cupcakes for 18-22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely. For the icing, add butter, and cream cheese to a standing mixer. Mix until well combined. Add powdered sugar and vanilla extract.
6. Use a piping tool to add banana pudding into the center of the bundt cakes. To frost the mini bundt cakes, use the same piping tool to pipe on the cream cheese frosting. Garnish with mini-Nila wafers.
For more copycat recipes, grab my NEW cookbook titled You Can Make that $h!t at Home. Link to order a copy is below.
