Banana Pudding Pound Cake Recipe

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When you think of sweets that are considered to be Southern comfort foods, banana pudding and pound cake are automatically at the top of the list. Therefore, why not mix the two into a single delectable dish together? This Banana Pudding Pound Cake accomplishes each and every one of those goals.

This cake is similar to a traditional pound cake in that it is rich, moist, and buttery, but it also has the sweet banana flavor of traditional banana pudding. Bringing all the nostalgia of grandma’s banana pudding into a show-stopping cake form, this cake contains layers of pudding and crushed vanilla wafers, making it much better than it ever was.

It doesn’t matter if you’re baking for Sunday supper, church events, potlucks, or holidays; this dessert is sure to be a hit with everyone.

Why You’ll Love This Recipe

Southern comfort dessert in one beautiful cake.

Moist & flavorful with bananas, pudding, and buttery pound cake richness.

Nostalgic flavors of classic banana pudding with a modern twist.

Perfect for gatherings—feeds a crowd and looks impressive.

Versatile—enjoy plain, glazed, or with whipped cream topping.

Ingredients

For the Pound Cake:

3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 cup unsalted butter, softened

2 ½ cups granulated sugar

6 large eggs

1 ½ cups mashed ripe bananas (about 3–4 bananas)

1 teaspoon vanilla extract

1 teaspoon banana extract (optional for stronger flavor)

For the Pudding Layer:

1 box (3.4 oz) instant banana pudding mix

1 ½ cups cold milk

1 cup whipped topping (Cool Whip or homemade)

For Assembly:

1 cup crushed vanilla wafers

Sliced bananas (optional, for garnish)

Whipped cream (optional, for serving)

Step-by-Step Directions

Step 1: Prepare the Cake Batter

Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large mixing bowl, cream butter and sugar until light and fluffy (about 4 minutes).

Beat in eggs, one at a time.

Stir in mashed bananas, vanilla, and banana extract.

Add dry ingredients in three additions, alternating with sour cream. Mix until smooth.

Step 2: Bake the Pound Cake

Pour batter into the Bundt pan.

Bake for 65–75 minutes, or until a toothpick inserted comes out clean.

Let cake cool in pan for 10 minutes, then invert onto a wire rack.

Step 3: Make the Pudding

In a mixing bowl, whisk pudding mix with cold milk until thickened.

Fold in whipped topping until smooth and creamy.

Step 4: Assemble the Dessert

Slice cooled pound cake into layers or cut thick slices.

Spread pudding mixture between layers or on top.

Sprinkle crushed vanilla wafers over pudding.

Garnish with sliced bananas and whipped cream if desired.

Tips for Success

Use ripe bananas – Brown-speckled bananas bring the best flavor.

Don’t overmix – Overmixing the batter makes the cake dense.

Cool completely before adding pudding to prevent melting.

Banana extract adds extra flavor but is optional.

Serve chilled – The flavors meld beautifully when the cake is refrigerated for a few hours.

Variations

Banana Pudding Loaf Cake – Bake batter in two loaf pans instead of a Bundt pan.

Glazed Version – Drizzle with a simple vanilla glaze for extra sweetness.

Caramel Banana Pudding Pound Cake – Add caramel sauce between layers.

Chocolate Twist – Add mini chocolate chips to the batter for banana-chocolate flavor.

Nutty Version – Mix chopped pecans or walnuts into the batter.

Summary

This Banana Pudding Pound Cake brings together two iconic Southern desserts into one irresistible creation. With its moist, buttery crumb, creamy pudding layers, and vanilla wafer crunch, every slice is pure comfort.