Banana Pudding Pound Cake

This Banana pudding pound cake is a twist on the classic Southern treat but in a moist, sweet and tender pound cake package.
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With spring peekin’ just around the bend, guess what’s on the menu? Banana Pudding Pound Cake, yโ€™all! Our much-loved Southern classic turned into a heavenly pound cake. Itโ€™s got it all: a crumb that’s buttery, rich, and oh-so-moist, just how a proper pound cake ought to be. And the banana flavor? Honey, it’s next level! I’m talkinโ€™ real bananas, a hint of banana extract and banana pudding mix, all finished with a smooth banana glaze that you’ll be dreaming about for days. Boo this cake is SO good it’ll make you wanna slap you mama!

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A banana pudding pound cake with white glaze, topped with banana slices and vanilla wafers, sitting on a copper cooling rack, with more wafers scattered around and white plates in the background

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When it comes to banana pudding, I’ve tried it every which way. From homemade banana pudding to banana pudding pie, banana pudding tiramisu, classic banana pudding cake, and even banana pudding cheesecake bars โ€“ if it’s got banana and pudding in the name, I’ve whipped it up. But, being the pound cake queen that I am, I couldn’t resist adding my own spin to this childhood Southern favorite. That’s why I just had to make this banana pudding pound cake from scratch, y’all! It’s delicious, moist, and perfect for Easter or just because your sweet tooth is callin’.

The Heart & Soul Of Banana Pudding Pound Cake

Cuisine Inspiration: Southern Comfort, baby!
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Sweet, buttery banana
Skill Level: Beginner

Sweet Spots

  • Easy-Peasy Baking: Y’all, don’t let the homemade tag scare you off. This banana pudding pound cake is as easy as pie to make! It’s all about mixing, pouring, and baking. Simple as that.
  • Simply Beautiful: This cake might look simple on the outside, but it’s got beauty in spades. The golden outside, the soft, tender inside, all drizzled with a sweet glaze and sprinkled with those nostalgic Nilla wafers โ€“ it’s a looker, alright.
  • A Spoonful of Comfort: Imagine the cozy, heartwarming feels of classic Southern banana pudding, now wrapped up in a cake. That’s what each slice of this pound cake brings to the table โ€“ a comforting, make-you-smile kind of dessert.
  • Banana Bonanza: This ain’t just any banana pudding pound cake recipe boo, it’s a celebration of all things banana! Every bite is like diving into a pool of sweet, creamy banana goodness, and who wouldn’t love that?

Ingredients to make Banana Pudding Pound Cake

For the Cake

  • Unsalted Butter: This is the base of our cake, making it rich and yummy. If you’re in a pinch, salted butter can work too โ€“ just skip the added salt later on.
  • Granulated Sugar: Sweetens up the cake just right.
  • Eggs: They add structure and richness.
  • Cake Flour: This keeps the cake light and tender. If you don’t have cake flour, no worries! For every cup of all-purpose flour, just remove 2 tablespoons of it and replace with 2 tablespoons of cornstarch, sift together, and voilร .
  • Banana Pudding Mix: This little packet is a game-changer for adding that iconic banana pudding flavor. No substitutions here, it’s the key ingredient!
  • Sea Salt & Baking Soda: Our dynamic duo for flavor and rise.
  • Sour Cream: For moisture and a bit of tang.
  • Ripe Banana: The real banana flavor! The riper, the better for sweetness and moisture.
  • Banana and Vanilla Extracts: Both intensify our banana pudding bundt cake flavor.
  • Nilla Wafers: Crushed up for a surprise crunch and nod to traditional banana pudding. Because no banana pudding-inspired creation would be complete without a generous topping of vanilla wafers, right?

For the Glaze

  • Confectionerโ€™s Sugar: To make our glaze smooth and sweet.
  • Sea Salt: Just a pinch to balance the sweetness.
  • Banana and Vanilla Extracts: They echo the flavors from the cake, making the glaze irresistibly good.
  • Milk: Thins our glaze to the perfect drizzling consistency. Any milk, dairy or non-dairy, does the trick here.
Overhead shot of ingredients to make banana pudding pound cake on the table before mixing

How to make Banana Pudding Pound Cake

Step 1: Mix the cake batter

  1. Add cake flour, banana pudding mix, sea salt, and baking soda to a sifter on top of a large bowl.
  2. Sift the dry ingredients and set aside.
  3. Add butter and sugar to the bowl of a stand mixer. Mix with the paddle attachment on high until pale yellow and fluffy.
  4. Lower the speed to medium and add eggs, one at a time, combining well after each egg, and scraping down the sides of the bowl as needed. 
  5. Turn the mixer to the lowest speed and slowly add sifted dry ingredients in two additions. Do not overmix.
  6. Add sour cream, mashed banana, and both extracts and mix until just combined.
A collage showing the steps to make banana pudding pound cake with sifting the dry ingredients for the batter, and mixing the batter

Step 2: Bake the Cake

  1. Pour cake batter into the prepared Bundt pan. Top with three-quarters of crushed Nilla wafers, reserving the rest for the top.
  2. Bake until the cake is golden brown and a toothpick inserted comes out with a few moist crumbs attached. Rotate the cake halfway through baking. Once it’s baked, cool in the pan on a wire rack, then invert the cake onto a serving platter to continue cooling before glazing and serving.
A collage showing the steps to make banana pudding pound cake with pouring the cake batter into the bundt pan, topping it with vanilla wafers, and baking the cake

Step 3: Whisk the glaze

  1. Add confectionerโ€™s sugar and salt to a small bowl.
  2. Combine milk and extracts in a separate small bowl.
  3. Slowly add the milk mixture to sugar while whisking, until thick and smooth. Whisk out any lumps.
A collage showing the steps to make banana pudding pound cake with mixing the glaze

Step 4: glaze and decorate the cake

  1. Drizzle glaze onto the cooled cake.
  2. Add the remaining crushed Nilla wafers on top before the glaze sets.
A collage showing the steps to make banana pudding pound cake with drizzling the glaze on top of the cake and decorating it with crushed vanilla wafers

Tips for making the best banana pudding pound cake from scratch

  1. Keep Those Bananas Fresh: If you’re planning to dress up your cake with fresh banana slices, wait to add them until just before serving. This keeps those slices bright and pretty instead of turning brown.
  2. Room Temp Ingredients: Make sure your butter, eggs, and sour cream are all at room temperature before you start mixing. This little step ensures a perfectly mixed batter!
  3. Keep Mixing Gentle: Overmixing your batter can lead to a tough banana pudding pound cake, and we’re all about that soft, tender crumb. So, once those ingredients are just combined, put that mixer down.
  4. Let Your Cake Cool: Let that cake cool completely before you even think about adding the glaze. Pouring it over a warm cake might sound tempting, but patience here means you’ll get a beautiful glaze that sets on top instead of soaking in.
  5. Use the Right Pan: Not all Bundt pans are created equal, y’all. Make sure yours is well-greased or non-stick to ensure your cake comes out clean and beautiful. A good pan means your cake will have those pretty grooves we all love!
  • Mix Up Your Toppings: Who says you’ve gotta stick to just vanilla wafers? Feel free to sprinkle on some chopped pecans or walnuts for a crunchy twist. Or, for a bit of extra decadence, a handful of mini chocolate chips.
  • Add a Splash of Amaretto: Just like a splash of Amaretto can take a tres leches cake to new heights, it does wonders for this old fashioned banana pudding cake recipe too. Try adding a tablespoon or two to your batter for a subtle, nutty flavor.
  • Sweeten It Up with Molasses: Swapping in some light brown sugar for a part of the granulated sugar is a fantastic move if you want a deep hint of molasses.
  • Greek Yogurt Swap: Ran out of sour cream? Greek yogurt makes a great substitute! It keeps your cake just as moist and tender.
A banana pudding pound cake with white glaze and vanilla wafers on top, served on a white plate with slices cut out to show the inside of the cake. In the background there is a cake slice on a white plate

What to serve with this old fashioned banana pudding cake recipe

  • Really lean into that banana goodness by pairing this cake with a scoop of banana pudding ice cream. But if banana on banana isn’t your thing, vanilla, sweet potato, or even mocha ice cream are also great partners.
  • Thinking of hosting a Southern-themed brunch? This cake will be right at home alongside other sweet treats like a creamy rice pudding, a fresh peach cobbler, or some homemade beignets dusted with powdered sugar.
  • If you’re serving this cake as a snack, go simple with a side of ambrosia salad or a dollop of Greek yogurt.
  • And for those who love a little DIY action, why not set up a “top your own slice” station? Offer whipped cream, a variety of fresh berries, a sprinkle of cinnamon, or even a drizzle of caramel sauce.

How to store Banana Pudding Pound Cake

Since this banana pudding bundt cake comes with a delightful glaze, it’s best to pop it in the fridge to keep everything fresh. Just make sure it’s in an airtight container or wrapped up snug in plastic wrap. If you’ve skipped the glaze for now, you can keep the unglazed cake in an airtight container right on the counter.

How long will Banana Pudding Pound Cake last?

In the chill of your fridge, this cake will keep you company for up to 5 days. Just remember to let it come to room temp before serving, because nobody likes a cold shoulder, especially from their cake! If you keep the pound cake unglazed on the counter, it will stay fresh for 3 days or so.

Can I freeze banana pudding bundt cake?

Yes! Wrap the cake or slices tightly in plastic wrap, then again in foil to keep out those pesky freezer smells. Stored like this, your cake will stay fresh and ready to enjoy for up to 3 months. When you’re ready to indulge, thaw it out in the fridge overnight or on the counter for a few hours.

Overheat shot of sliced banana pudding pound cake on a white plate, with more slices on plates with forks

Frequently asked questions

Can I make this recipe with cake mix?

Absolutely, y’all! You can use a yellow cake mix as your base. Just add the banana pudding mix, a mashed banana, and the extracts to the cake mix batter to keep that rich banana flavor shining through.

Why is my cake dry?

Overbaking is a common reason, so always keep an eye on your cake and start checking it with a toothpick a few minutes before the estimated baking time. Another reason could be measuring the flour incorrectly. Too much flour can suck up all the moisture, so make sure you’re spooning and leveling your flour.

My banana slices turned brown. What happened?

Bananas tend to brown quickly once they’re cut due to oxidation, which is basically the air doing its thing on those fresh slices. So, slice them just before you plan to serve the cake! Or if you need to slice them ahead of time, toss them in a bit of lemon juice. This helps prevent browning and keeps those slices looking lovely for longer.

Overhead shot of banana pudding pound cake with white glaze, topped with banana slices and vanilla wafers, sitting on a copper cooling rack, with more wafers scattered around

Honey, there’s just something about this Banana Pudding Pound Cake that takes you straight back to those sunlit afternoons of your Southern childhood. The banana flavor is rich and comforting, and the soft texture mirrors those spoonfuls of banana pudding we’d dig into, eager for that next bite. And let’s not forget the crushed Nilla wafers sprinkled on top โ€“ oh, how they remind us of sneaking a handful from the box when no one was lookin’! It’s just too good, y’all.

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A banana pudding pound cake with white glaze and vanilla wafers on top, served on a white plate with slices cut out to show the inside of the cake. Next to it are two vanilla wafers, and in the background there are two more plates with cake slices

Banana Pudding Pound Cake

This Banana pudding pound cake is a twist on the classic Southern treat but in a moist, sweet and tender pound cake package.
5 from 33 votes
Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Cooling Time 1 hour 40 minutes
Total Time 3 hours 30 minutes
Course: Dessert
Servings: 16 servings

Ingredients

For the Cake:

  • 3 cups cake flour
  • 1-3 ounce package banana pudding mix
  • 1 teaspoon fine sea salt
  • ยผ teaspoon baking soda
  • 1 ยฝ cups unsalted butter room temperature
  • 3 cups granulated sugar
  • 6 large eggs room temperature
  • 1 cup sour cream
  • ยฝ cup ripe banana (or 1 medium banana) mashed
  • 1 tablespoon banana extract
  • 1 tablespoon vanilla extract
  • 1 heaping cup Nilla wafers (about 20 wafers) crushed

For the Glaze:

  • 1 1/4 cup confectionerโ€™s sugar
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon banana extract
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 tablespoon milk

Instructions

For the Cake:

  • Sift together cake flour, banana pudding mix, sea salt, and baking soda.
  • Preheat oven to 325F. Place the rack in the middle position. Liberally coat a 12-cup Bundt pan with nonstick baking spray.
  • In a stand mixer with paddle attachment, mix butter and sugar on high until pale yellow and fluffy, about 4 minutes.
  • Lower speed to medium and add eggs, one at a time, combining well after each egg, and scraping down the sides of the bowl as needed.
  • Turn the mixer to the lowest speed and slowly add sifted dry ingredients in two additions. Do not overmix.
  • Lastly, add sour cream, mashed banana, and both extracts and mix until just combined. Turn off mixer.
  • Pour cake batter into the prepared Bundt pan. Top with three-quarters of crushed Nilla wafers, reserving the rest for the top.
  • Bake for about 90-95 minutes, until golden brown and a toothpick inserted comes out with a few moist crumbs attached. Rotate cake halfway through baking.
  • Cool in pan on a wire rack for 20 minutes, then invert the cake onto a serving platter to continue cooling, for at least an hour before glazing and serving.

For the Glaze:

  • Add confectionerโ€™s sugar and salt to a small bowl.
  • Combine milk and extracts in a separate small bowl.
  • While whisking, slowly add milk mixture to sugar until thick and smooth, whisking out any lumps.
  • Drizzle glaze onto the cooled cake.
  • Before the glaze sets, add the remaining crushed Nilla wafers on top.

Notes

  • Keep Those Bananas Fresh: If you’re planning to dress up your cake with fresh banana slices, wait to add them until just before serving. This keeps those slices bright and pretty instead of turning brown.
  • Room Temp Ingredients: Make sure your butter, eggs, and sour cream are all at room temperature before you start mixing. This little step ensures a perfectly mixed batter!
  • Keep Mixing Gentle: Overmixing your batter can lead to a tough banana pudding pound cake, and we’re all about that soft, tender crumb. So, once those ingredients are just combined, put that mixer down.
  • Let Your Cake Cool: Let that cake cool completely before you even think about adding the glaze. Pouring it over a warm cake might sound tempting, but patience here means you’ll get a beautiful glaze that sets on top instead of soaking in.
  • Use the Right Pan: Not all Bundt pans are created equal, y’all. Make sure yours is well-greased or non-stick to ensure your cake comes out clean and beautiful. A good pan means your cake will have those pretty grooves we all love!

Nutrition

Calories: 485kcal | Carbohydrates: 67g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 293mg | Potassium: 91mg | Fiber: 1g | Sugar: 49g | Vitamin A: 715IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
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Filed Under:  Dessert and Baking, Easter, Oven, Pound Cakes

Comments

    1. Oh absolutely not. It is fully baked but if you have doubts and don’t trust the recipe, I wouldn’t roll with it.

  1. OMG! I made this cake today, exactly as written (except I use salted butter).. this cake is so moist and the banana flavor is amazing! It taste just like banana pudding! I will definitely make this again! Thank you!!

  2. A friend of mine made this cake it was so delicious. Love it so much Iโ€™m gonna try to make one. Best cake ever!! Keep on baking โค๏ธโค๏ธ

  3. Can this be made in a tube pan? My bundt pan is old and cakes stick to it no matter how I grease and flour.

  4. I made this Banana Pudding Pound Cake for Ester, and it was amazingly delicious!!! We loved it! Super moist, so flavorful and so silky. So easy to make too! Definitely a keeper. Thank you so much!

  5. My brother-in-law loves banana pudding and I want to make this for his birthday. Can it be shipped? Thanks so much.

5 from 33 votes (15 ratings without comment)

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