Easy Banana Chai Bundt Cake

Easy Banana Chai Bundt Cake
A shortcut recipe for Easy Banana Chai Bundt Cake.

Every year, I try my hardest to avoid pumpkin overload. Don’t get me wrong, I love pumpkin, but I think there are other fall flavors that deserve the spotlight—like chai. Insert my Easy Banana Chai Bundt Cake. Whenever The Fiancé and I decide to have people over at the last minute, I pull out a bundt cake recipe. Bundt cakes are awesome because they don’t require the effort that a normal cake would need.

The recipe for this bundt cake is even easier than a normal bundt cake recipe, because it uses a secret ingredient: yellow cake mix. If you’re like me, every now and then you have some over-ripe bananas sitting around that beg to be baked. And while I love banana bread, I love banana bundt cakes even more. The banana and chai flavors complement each other so well it’ll blow your socks off. And did I mention how perfectly moist it is? The instant pudding mix and bananas serve as a flavor boost and also maintain perfect texture in the cake. If you make this cake for guests, they’ll never know you used a box cake mix, and I’ll never tell. If you prefer to bake everything from scratch, you can substitute your own yellow cake mix recipe for the boxed cake mix. I’m all for baking things from scratch, but a busy lady like me needs to have a few shortcuts in her back pocket—just in case.

Yields 9-inch bundt cake, serves 8-9 people

Banana Chai Bundt Cake

20 minPrep Time

45 minCook Time

1 hr, 5 Total Time

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    Bundt Cake
  • 3 Bananas, medium and over-ripe
  • 1 box of Yellow Cake Mix
  • 1 package of Instant Vanilla Pudding Mix
  • 3 tablespoons Chai Spice Mix
  • 1 teaspoon Vanilla Extract
  • 3 large Eggs, room Temperature
  • 1 cup Water
  • 1/2 cup Vegetable Oil
  • Chai Spice Mix
  • 1 tsp Ground Fennel
  • 3/4 tsp Ground Cloves
  • 2 tsp Ground Cardamom
  • 1 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Nutmeg
  • 1/4 tsp Ground Black Pepper
  • Cream Cheese Icing
  • 4 ounces Cream Cheese, room temperature
  • 1/2 cup Powdered Sugar, sifted
  • Pinch of salt
  • 1 tablespoon Lemon Juice, freshly squeezed
  • 3 tablespoons Milk, (any kind) plus more if needed


  1. Preheat the oven to 350 F. Spray a 10-inch bundt pan with cooking oil, set aside.
  2. Add the bananas to a stand mixer fitted with a paddle. Run the mixer on low for 2-3 minutes until bananas are fully mashed.
  3. Add yellow cake mix, instant vanilla pudding mix, and chai mix to the mixer and mix on medium until fully combined.
  4. Add vanilla extract, eggs, water, and vegetable oil and mix until smooth.
  5. Pour the batter into your bundt pan, making sure it's evenly distributed.
  6. Bake for 40-45 minutes or until the toothpick test comes out clean.
  7. Cool on a wire rack for 1 hour until room temperature. Loosen the cake from the sides of your pan with a butter knife.
  8. Frosting and Assembly Directions
  9. Beat the cream cheese in a stand mixer with a paddle attachment for 4-5 minutes until fluffy.
  10. Add sugar and beat until combined, about 1 minute.
  11. Add salt, lemon juice, and milk; mix on low speed until smooth. If glaze is too thick to drizzle, add more milk, 1 tablespoon at a time.
  12. Flip the bundt cake onto a serving plate and drizzle with your frosting as desired.

A super easy shortcut recipe for Banana Chai Bundt Cake.
A super easy shortcut recipe for Banana Chai Bundt Cake.
A super easy shortcut recipe for Banana Chai Bundt Cake.

When fall hits, I have a tendency to dive into documentaries. I stumbled upon this video of an artist/craftsman making Japanese Kokeshi Doll and I can’t stop watching it. There is something so relaxing about watching a skilled artist at work. This video reminds me to slow down and enjoy the process—both in the kitchen and with design. This has been incredibly helpful in helping me ease back into my baking routine.