Banana Pudding Pound Cake Recipe

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

5 from 36 votes

Banana Pudding Pound Cake Recipe

This Banana pudding pound cake is a twist on the classic Southern treat but in a moist, sweet and tender pound cake package.

Prep Time15

Cook Time1 35

Cooling Time1 40

Total Time3 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 485kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

For the Cake:

3 cups cake flour
1-3 ounce package banana pudding mix
1 teaspoon fine sea salt
¼ teaspoon baking soda
1 ½ cups unsalted butter room temperature
3 cups granulated sugar
6 large eggs room temperature
1 cup sour cream
½ 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:

2 1/2 cups confectioner’s sugar
1/4 teaspoon fine sea salt heaping
2 teaspoon banana extract
1 tablespoon vanilla extract
2 tablespoon milk start with 2 and go up to 4 if needed to get the consistency you like

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 confectioner’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.

Video

Notes

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.

Nutrition