Banana Pudding Pound Cake
Rich, moist pound cake layered with banana pudding goodness.
Introduction
This Banana Pudding Pound Cake combines two Southern classics into one irresistible dessert. The buttery pound cake base is infused with banana flavor, then layered with creamy pudding and topped with whipped cream or vanilla wafers for crunch. It’s a show‑stopping cake perfect for gatherings, holidays, or whenever you want a comforting treat.
Ingredients
For the Cake
1 ½ cups (3 sticks) unsalted butter, softened
2 cups granulated sugar
½ cup packed light brown sugar
4 large eggs
3 cups all‑purpose flour
1 tsp baking powder
½ tsp salt
1 cup mashed ripe bananas (about 2–3 bananas)
1 tsp vanilla extract
½ cup sour cream
For the Banana Pudding Layer
1 box (3.4 oz) instant vanilla pudding mix
2 cups cold milk
2 ripe bananas, sliced
1 cup whipped cream or whipped topping
Optional Garnish
Crushed vanilla wafers
Extra banana slices
Whipped cream
Instructions
Step 1: Make the Cake
Preheat oven to 325°F (163°C). Grease and flour a bundt pan.
Cream butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each.
Stir in mashed bananas and vanilla.
In a separate bowl, whisk flour, baking powder, and salt.
Gradually add dry ingredients to wet mixture, alternating with sour cream.
Pour batter into prepared pan and bake 70–80 minutes, or until a toothpick comes out clean.
Cool completely before adding pudding layer.
Step 2: Prepare Banana Pudding
Whisk pudding mix and cold milk until thickened.
Fold in whipped cream for a light, fluffy texture.
Stir in sliced bananas.
Step 3: Assemble
Slice cooled pound cake horizontally into layers (or serve slices topped individually).
Spread banana pudding between layers or spoon over slices.
Garnish with vanilla wafers, whipped cream, and extra banana slices.
Recipe Notes
Prep Time: 25 minutes
Bake Time: 75 minutes
Total Time: ~1 hr 40 min
Servings: 12–14
Calories: ~320 per serving
Tips for Success
Use very ripe bananas for maximum flavor.
Don’t overmix once flour is added — it keeps the cake tender.
Chill cake with pudding layer for at least 1 hour before serving for best texture.
Store leftovers in the fridge for up to 3 days.
Fun Variations
Chocolate Twist: Add mini chocolate chips to the batter.
Nutty Crunch: Fold in chopped pecans or walnuts.
Caramel Drizzle: Top with caramel sauce for extra indulgence.
Mini Cakes: Bake in loaf pans or muffin tins for individual servings.
Storytelling Element
Picture slicing into this cake: the crumb is moist and buttery, the pudding layer creamy and sweet, and the bananas adding a nostalgic flavor. It’s banana pudding reimagined in pound cake form — a dessert that feels both comforting and elegant.
Conclusion
This Banana Pudding Pound Cake is a recipe worth keeping close. With its rich pound cake base and creamy pudding topping, it’s a dessert that will impress guests and delight family alike.