This recipe is inspired from one in the first edition of Bonkers for Bundt Cakes.
Photo by Sheila Sund via Flickr
Ingredients:
- 2 tsp cinnamon
- 1/2 cup sugar
- 1 package yellow cake mix
- 1 package instant banana pudding mix 4 eggs
- 1 cup banana yogurt, mixed
- 2 ripe bananas, mashed
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/2 tsp vanilla extract
Directions:
- Position rack in center of the oven and preheat to 350°F.
- Prepare the Bundt pan by spraying it with nonstick cooking spray or rubbing it with a light coating of shortening. Then dust the sides with flour by spooning a small amount of flour into the pan and tapping the sides while you turn the pan around until a light dusting of flour has stuck to all sides of the greased interior. Be sure to tap out any excess flour.
- In a small bowl, mix cinnamon and sugar. Set aside.
- In a large bowl, combine in the following order: cake mix, pudding mix, eggs, yogurt, banana, oil, water and vanilla. Using an electric mixer, beat for two minutes at medium speed.
- Sprinkle some of the cinnamon-sugar mixture into the prepared Bundt pan. Pour 1/3 of the batter on top of the cinnamon-sugar mixture. Sprinkle some more cinnamon-sugar mixture over the batter. Repeat this process in layers until you finish the batter. You should end with a sprinkling of the cinnamon-sugar mixture.
- Bake in preheated oven for 70 minutes or until it springs back after being touched lightly in the center.
Variation: Instead of mashing the banana, cut it into chunks and fold them into the batter after beating.
