Banana Pudding Pound Cake
Rich • Moist • Old-Fashioned Bakery Style
Serves: 12–14
Pan: 10–12 cup Bundt or tube pan
Bake Time: 75–85 minutes
INGREDIENTS
For the Pound Cake
3 cups all-purpose flour
2 cups granulated sugar
1 cup (2 sticks / 226 g) unsalted butter, softened
1 cup sour cream, room temperature
4 large eggs, room temperature
1 (3.4 oz / 96 g) box instant banana pudding mix (use dry mix only)
2 ripe bananas, well mashed (about 1 cup)
1 teaspoon vanilla extract
½ teaspoon banana extract (optional but highly recommended)
1 teaspoon baking powder
½ teaspoon salt
Optional Banana Pudding Swirl (Highly Recommended)
Adds texture and classic banana-pudding flavor inside the cake.
½ cup vanilla wafer crumbs
2 tablespoons butter, melted
2 tablespoons brown sugar
Vanilla Glaze (Optional but Delicious)
1½ cups powdered sugar
2–3 tablespoons milk or heavy cream
½ teaspoon vanilla extract
Pinch of salt
INSTRUCTIONS
1️⃣ Prepare the Pan
Preheat oven to 325°F (165°C)
Grease and flour your Bundt or tube pan very generously, especially the center
Set aside
Optional Swirl:
In a small bowl, mix vanilla wafer crumbs, melted butter, and brown sugar. Set aside.
2️⃣ Cream Butter & Sugar
In a large bowl, beat butter and sugar together on medium speed for 3–4 minutes
Mixture should be light, fluffy, and pale
3️⃣ Add Eggs
Add eggs one at a time, beating well after each
Scrape down bowl as needed
4️⃣ Add Wet Ingredients
Beat in mashed bananas
Add sour cream, vanilla extract, and banana extract
Mix until smooth and creamy
5️⃣ Mix Dry Ingredients
In a separate bowl, whisk together:
Flour
Dry banana pudding mix
Baking powder
Salt
6️⃣ Combine Batter
Add dry ingredients to wet mixture gradually
Mix on low speed just until combined
Do NOT overmix (this keeps the cake tender)
7️⃣ Assemble the Cake
Pour ½ of the batter into prepared pan
Sprinkle banana pudding swirl evenly over batter (if using)
Add remaining batter and gently smooth the top
8️⃣ Bake
Bake 75–85 minutes
Cake is done when a toothpick inserted comes out clean or with a few moist crumbs
If the top browns too quickly, tent loosely with foil after 60 minutes
9️⃣ Cool Properly
Cool cake in pan 15–20 minutes
Carefully turn out onto a wire rack
Let cool completely before glazing
VANILLA GLAZE
Whisk powdered sugar, milk, vanilla, and salt until smooth
Adjust consistency as needed
Drizzle over cooled cake
🍽️ SERVING & STORAGE TIPS
Garnish with vanilla wafers, banana slices, or whipped cream
Delicious plain or glazed
Flavor improves the next day
Store covered at room temperature up to 3 days or refrigerate up to 5 days
