Banana Pudding Pound Cake – A Southern Classic with a Twist
If you love banana pudding and pound cake, why not combine the best of both worlds? This Banana Pudding Pound Cake takes everything you adore about the classic Southern dessert—rich banana flavor, creamy pudding, and crunchy vanilla wafers—and transforms it into a moist, buttery pound cake that will have everyone coming back for seconds. Whether you’re making it for a family gathering, a potluck, or just because you’re craving something indulgent, this cake is sure to impress!
Why You’ll Love This Recipe
- Perfectly Moist & Buttery – Cream cheese and butter ensure a rich, tender crumb.
- Banana Pudding Flavors in Every Bite – Mashed bananas, banana pudding mix, and banana extract bring the classic flavors to life.
- Show-Stopping Presentation – Drizzled with vanilla pudding glaze and topped with crushed vanilla wafers for extra crunch.
- Great for Any Occasion – A guaranteed hit at holidays, birthdays, and family dinners.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 3 sticks unsalted butter, softened
- 6 large eggs (room temperature)
- 1 (3.4-ounce) box banana cream instant pudding mix (do not make the pudding)
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 8 ounces cream cheese, softened
- 2 ripe medium bananas, mashed
- 2 tablespoons banana or vanilla extract
For the Frosting:
- 1/4 cup butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1-2 teaspoons banana extract
- 1 teaspoon lemon juice
- 3 cups powdered sugar
- Box of vanilla wafers (for garnish)
For the Pudding Drizzle:
- 3 1/2 cups cold milk
- 1 package (4-serving size) instant vanilla pudding (any flavor works)
- 1 teaspoon vanilla extract
- (Optional) 3 tablespoons brandy or banana liqueur (for an adults-only twist)
Instructions
1. Prepare the Cake
- Preheat oven to 325°F (163°C).
- Grease or spray a bundt cake pan thoroughly.
- In a bowl, sift together flour, pudding mix, salt, baking powder, and baking soda. Set aside.
- In a large mixing bowl, cream together butter, cream cheese, and sugar until light and fluffy (about 2-3 minutes).
- Add eggs one at a time, beating well after each addition.
- Mix in the banana or vanilla extract.
- Gradually add the dry ingredients, alternating with the mashed bananas, and mix until fully incorporated.
- Pour the batter evenly into the bundt pan and smooth the top.
- Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 20 minutes, then invert onto a wire rack.
SEO Alt Text: A freshly baked banana pudding pound cake with creamy glaze and crushed vanilla wafers.
2. Make the Frosting & Pudding Drizzle
For the Frosting:
- In a mixing bowl, cream together butter, cream cheese, vanilla extract, banana extract, and lemon juice.
- Gradually add powdered sugar, beating until smooth and fluffy.
- Frost the cooled cake and press vanilla wafers around the edges.
For the Pudding Drizzle:
- In a bowl, whisk together milk, pudding mix, and vanilla extract until well blended.
- If adding brandy or banana liqueur, mix it in at this stage.
- Let the mixture sit for 20-30 minutes until slightly thickened.
- If too thick, add a little more milk to adjust consistency.
- Drizzle over the cake and sprinkle with crushed vanilla wafers.
Serving Suggestions
- Serve chilled or at room temperature with a cup of coffee or sweet tea.
- Pair with a scoop of vanilla ice cream or whipped cream.
- For a fun twist, serve slices topped with banana slices and extra pudding drizzle.
Storage Tip: Store covered in the refrigerator for up to 5 days. Let sit at room temperature before serving for the best texture.
Final Thoughts
This Banana Pudding Pound Cake is the ultimate Southern-inspired dessert—rich, indulgent, and bursting with banana flavor. Whether you’re making it for a holiday, potluck, or just a sweet craving, this cake will be a guaranteed hit!
Have you tried this recipe? Let me know in the comments how it turned out!
