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Banana Chip Bundt Cake

  • PRINT

SKILL LEVEL : beginner

Ingredients

  Amount Per Serving % DV *
Calories490
Calories from Fat220
Total Fat25 g38% DV
Saturated Fat8 g40% DV
Trans Fat0 g
Cholesterol70 mg23% DV
Sodium390 mg16% DV
Total Carbohydrates65 g22% DV
Dietary Fiber1.0 g4% DV
Sugars18 g
Protein7 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron15% DV
  Amount Per Serving % DV *
Calories490
Calories from Fat220
Total Fat25 g38% DV
Saturated Fat8 g40% DV
Trans Fat0 g
Cholesterol70 mg23% DV
Sodium390 mg16% DV
Total Carbohydrates65 g22% DV
Dietary Fiber1.0 g4% DV
Sugars18 g
Protein7 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron15% DV
  • 1 cup water
  • 1 package banana cream instant pudding and pie filling mix (4-serving size)
  • 4 eggs
  • 1 package banana cake mix (18.25 oz.)
  • 1/2 cup vegetable oil
  • CHOCOLATE GLAZE (recipe follows)
  • 1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate

Directions

  • 1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan.
  • 2. Combine cake mix, pudding mix, eggs, water and oil in large bowl; beat on low speed just until blended. Increase speed to medium; beat 2 minutes. Stir in small chocolate chips. Pour batter into prepared pan.
  • 3. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Drizzle with CHOCOLATE GLAZE. Makes 12 servings.
  • CHOCOLATE GLAZE: Heat 1/3 cup sugar and 1/4 cup water in small saucepan to full boil, stirring until sugar dissolves. Remove from heat; add 1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate. Stir with whisk until chips are melted and mixture is smooth. Cool to desired consistency, then use immediately. About 2/3 cup glaze.

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