Introduction
Banana Pudding Pound Cake is a rich, comforting dessert that combines two Southern favorites into one unforgettable cake. It has the dense, buttery texture of a classic pound cake paired with the nostalgic flavor of banana pudding—sweet ripe bananas, vanilla, and that familiar creamy warmth everyone loves. Every slice tastes like comfort, tradition, and homemade goodness.
What sets this cake apart from regular banana bread or banana cake is its structure. Pound cake is known for its tight crumb and rich mouthfeel, which makes it perfect for carrying banana flavor without becoming soggy or crumbly. The addition of vanilla pudding mix enhances moisture and softness while adding that signature banana pudding taste.
This cake is ideal for holidays, Sunday dinners, potlucks, and bake sales. It stores beautifully, slices cleanly, and tastes even better the next day as the flavors deepen. If you love banana pudding and classic Southern cakes, this recipe is guaranteed to become a favorite.
Ingredients
For the Pound Cake
3 cups all-purpose flour
1 box (3.4 oz) instant vanilla pudding mix
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups unsalted butter, softened
2 ¾ cups granulated sugar
6 large eggs, room temperature
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2–3 bananas)
½ cup whole milk or heavy cream
Optional Add-Ins
1 cup crushed vanilla wafer cookies
½ teaspoon cinnamon
Optional Glaze
1 ½ cups powdered sugar
2–3 tablespoons milk or cream
½ teaspoon vanilla extract
Preparation
Step 1: Prepare the Pan and Oven
Preheat the oven to 325°F (165°C). Grease and flour a bundt or tube pan thoroughly, making sure all crevices are well coated.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, vanilla pudding mix, baking powder, salt, and cinnamon if using. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the butter until smooth and creamy. Gradually add the sugar and beat for 4–5 minutes until light and fluffy. This step is essential for a soft, tall pound cake.
Step 4: Add Eggs and Bananas
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, then gently beat in the mashed bananas until fully incorporated.
Step 5: Finish the Batter
On low speed, alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients. Fold in crushed vanilla wafers if using. Mix just until combined.
Variation
Banana Pudding Bundt Cake: Drizzle with vanilla glaze and top with wafer crumbs.
Cream Cheese Banana Pound Cake: Replace ½ cup butter with cream cheese for extra richness.
Chocolate Chip Version: Add mini chocolate chips for a twist.
Mini Loaves: Bake in loaf pans for gifting.
No-Glaze Option: Dust with powdered sugar instead.
Cooking Note
Bananas add natural moisture, so avoid overmixing the batter once the flour is added. Overmixing can make the cake dense. Always use very ripe bananas with brown spots for the best flavor.
Serving Suggestions
Serve Banana Pudding Pound Cake sliced with whipped cream, fresh banana slices, or a scoop of vanilla ice cream. It pairs perfectly with coffee, milk, or sweet tea and looks beautiful on dessert tables.
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