Banana Pudding Pound Cake recipe

Banana Pudding Pound Cake Recipe: A Delicious Twist on a Southern Classic

There are few desserts that capture the heart of Southern comfort food like banana pudding. Its layers of creamy pudding, crisp vanilla wafers, and ripe bananas create a comforting and indulgent treat that’s loved by many. But what if you could combine all those amazing flavors into one easy-to-make cake? Enter the Banana Pudding Pound Cake—a moist, flavorful cake that takes everything you love about banana pudding and elevates it into a rich, decadent dessert.

This Banana Pudding Pound Cake recipe is a perfect combination of the classic flavors of banana pudding with the dense, buttery texture of a pound cake. It’s an ideal treat for any occasion—from family gatherings and holidays to casual get-togethers. The best part? It’s easy to make and is sure to impress your guests with its delicious flavor and stunning presentation.

Why You’ll Love This Banana Pudding Pound Cake

A Creative Twist on Banana Pudding: This cake combines the best of both worlds—rich pound cake and classic banana pudding flavors. It’s the ultimate dessert for banana lovers who crave a new way to enjoy this beloved treat.
Moist and Buttery Texture: The pound cake base is dense and moist, just like a classic pound cake should be. The bananas and pudding add an extra layer of flavor and moisture, making each bite irresistible.
Perfect for All Occasions: Whether it’s a casual Sunday dessert, a birthday treat, or a holiday delight, this cake is versatile enough to be served year-round for any occasion.
Simple Ingredients, Big Flavor: With just a few pantry staples, you can create a dessert that’s packed with rich, banana-infused goodness. Plus, it’s made in one bowl, so cleanup is a breeze!
A Showstopper Dessert: The combination of banana, vanilla, and pudding makes this cake an eye-catching and delicious showstopper for any gathering.

Ingredients for Banana Pudding Pound Cake:

For the Cake:

1 box of yellow cake mix (or use your favorite homemade pound cake recipe)
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 cup mashed ripe bananas (about 2 medium bananas)
1/2 cup sour cream (for extra moisture)
1 teaspoon vanilla extract
1/2 teaspoon banana extract (optional, for extra banana flavor)
1/4 cup whole milk
1/2 cup instant vanilla pudding mix (not prepared, just the dry mix)

For the Topping:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1/2 cup crushed vanilla wafers (optional, for garnish)
Fresh banana slices (for garnish)

Instructions:

1. Prepare the Cake Batter:

Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan or a 9×13-inch cake pan. In a large bowl, cream together the softened butter and sugar until light and fluffy. This will take about 3 minutes. Next, add in the eggs, one at a time, mixing well after each addition.

2. Add the Banana and Sour Cream:

Mash the ripe bananas in a small bowl until smooth. Add the mashed bananas, sour cream, and vanilla extract (along with the optional banana extract for extra banana flavor) to the butter-sugar mixture. Mix until fully incorporated.

3. Add the Dry Ingredients:

In a separate bowl, whisk together the dry cake mix and instant vanilla pudding mix. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir until the batter is smooth and well combined.

4. Bake the Cake:

Pour the batter into the prepared bundt pan or cake pan. Smooth the top with a spatula and place it in the preheated oven. Bake for 50-60 minutes for a bundt pan or 30-40 minutes for a 9×13-inch pan, or until a toothpick inserted into the center comes out clean. If the cake starts to brown too quickly, cover it loosely with foil for the last 10-15 minutes of baking.

5. Cool the Cake:

Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This helps the cake set and ensures it won’t break apart when you remove it from the pan.