Banana Pudding Cake with Chocolate Icing

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Grease a fluted tube pan (such as Bundt®).

2 . Stage

Mix together eggs, mashed banana, water, evaporated milk, sour cream, and oil in a large bowl. Stir in cake mix, then sugar and brown sugar, then pudding mix. Mix to thoroughly incorporate all ingredients; pour batter into the prepared pan.

3 . Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.

4 . Stage

While cake is cooling, combine butter and cream for icing in the bowl of a stand mixer fitted with the whisk attachment; beat on medium speed until combined. Increase speed to high and mix, stopping to scrape down the sides once or twice, until light and fluffy, 3 to 5 minutes.

5 . Stage

Mix in cocoa powder and vanilla. Add confectioners' sugar gradually on low speed until combined. Increase speed to medium and whip for 1 to 2 minutes.

6 . Stage

Spread icing on the cooled cake, or store in the refrigerator until cake is fully cooled.