Starting the week of right means having a tasty baked goody in the house, and while I continue to bake my pregnancy cravings, I whipped up a Whiskey Banana Cream Bundt Cake with a Banana Pudding Cream Glaze. I used Jackson Morgan’s Banana Pudding Cream Whiskey and some easy store bought mixes to whip this one up.
Check out my Whipped Orange Ice Cream Sandwiches and my Cold Brew Salted Caramel Irish Coffee
* Jackson Morgan sponsored this post, but all thoughts are my own. Thank you for supporting the brands that make PMQ for two possible.
I had been cruising through Pinterest when I stumbled across this recipe from Oh Sweet Basil, and decided it would be perfect for adapting to use the Jackson Morgan’s Banana Pudding Cream Whiskey.
Banana Pudding Cream
I don’t know about you, but it’s one of those summer things that seems to go hand in hand with lazy weekends and lots of time outside. Banana Pudding is also one of Dan’s favourite kinds of pudding (after tapioca) so he’s always down to try something like this.
While I didn’t use real bananas for this recipe, I did opt for things you could easily find at the grocery store. There’s nothing worse than when you find a recipe to try, and have to find a specialty store for the one ingredient that your regular grocer doesn’t stock. Hard pass!
Whiskey Banana Cream Bundt Cake Recipe
- 1 package of white cake mix
- 1 package of Jello banana cream instant pudding powder
- 1/4 cup of oil
- 3 tablespoons of plain yogurt
- 1/2 cup of water
- 1/2 cup of Jackson Morgan’s Banana Pudding Cream Whiskey
- 4 eggs, lightly beaten
As I explained above, I modified Oh Sweet Basil’s recipe, and left out the bananas, swapped sour cream for plain yogurt, and added 1/2 cup of Jackson Morgan’s Banana Pudding Cream Whiskey instead of using a full cup of water.
Preheat oven to 350F, and grease then flour your bundt pan.
Start by mixing the white cake mix and banana cream instant pudding powder together in your mixer (or bowl).
Next, prepare the wet ingredients (eggs, oil, water,Jackson Morgan’s Banana Pudding Cream Whiskey, and yogurt), and mix as you add them to the dry ingredients.
Next, pour into your prepared bundt pan. Knock the pan to release any air bubbles, and give it a quick shimmy just in case.
Once your oven is pre-heated, pop it in there for 35-45mins.
Whiskey Banana Pudding Cream Glaze
While your bundt is in the oven, put 1 1/2 cups of Jackson Morgan’s Banana Pudding Cream Whiskey in a small pot to reduce over medium heat. You’ll use this to glaze the bundt and keep it moist (but also for extra flavour). Stir to avoid clumping, and then pour through a small mesh strainer before using to glaze.
Let it cool completely before inverting the bundt pan to release it, and then glaze it on your display dish – in my case, a lovely footed cake stand.
Whiskey Banana Cream Bundt Cake
Make an absolutely delicious Whiskey Banana Cream Bundt Cake with Jackson Morgan.
Ingredients
- 1 package of white cake mix
- 1 package of Jello banana cream instant pudding powder
- 1/4 cup of oil
- 3 tablespoons of plain yogurt
- 1/2 cup of water
- 1/2 cup of Jackson Morgan's Banana Pudding Cream Whiskey
- 4 eggs, lightly beaten
Instructions
- Mix the white cake mix and banana cream instant pudding powder together in your mixer.
- Prepare the wet ingredients and mix as you add them to the dry ingredients.
- Pour into your prepared bundt pan and knock the pan to release any air bubbles.
- Place the pan into the pre-heated oven for 35-45 mins.
- Let cool completely.
Whiskey Banana Pudding Cream Glaze
- Pour 1 1/2 cups of Jackson Morgan’s Banana Pudding Cream Whiskey in a small pot and reduce over medium heat.
- Stir to avoid clumping, and pour through a small mesh strainer.
- Pour the glaze on the cooled bundt cake.
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