Banana Chip Bundt Cake


  • 1 (18.5 ounce) box banana cake mix (with pudding in the mix)
  • 1 (3.5 ounce) box instant banana cream pudding and pie filling
  • 4 eggs
  • 1 cup water
  • 1/2 cup vegetable oil
  • 1 cup Hershey's miniature semisweet chocolate chips


  1. Heat oven to 350 degrees F. Spritz fluted stoneware pan.
  2. In mixer bowl combine cake mix, pudding mix, eggs, water and oil; beat on low speed until blended. Increase speed to medium; beat 2 minutes. Stir in chocolate chips. Pour batter into pan.
  3. Bake 45-50 minutes or until a wooden pick tests done. Cool 10 minutes; remove from pan.
  4. Cool completely on wire rack. Drizzle with Chocolate Glaze.
  5. Chocolate Glaze: In small saucepan bring 1/3 cup sugar and 1/4 cup water to full boil, stirring until sugar dissolves.
  6. Remove from heat; add 1 cup Hershey's miniature semisweet chocolate chips. Stir with wire whisk until chips are melted and mixture is smooth. Cool to desired consistency; use immediately. (about 2/3 cup glaze).

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