Banana Pudding Pound Cake
Indulge in a delightful twist on a classic favorite with our Banana Pudding Pound Cake! This luscious dessert combines the rich flavors of ripe bananas and velvety vanilla pudding, creating a moist, melt-in-your-mouth experience. With a dash of buttery goodness and a hint of nostalgia, this cake is perfect for any occasion—your taste buds will thank you!
Prep
15
min
Cook
60
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 1/2 pack banana cream pudding packet
🥛Dairy & Eggs(3)
- 1½ cups buttermilk (340 g)
- 4 eggs (room temp)
- Scoop sour creamoptional
🫙Pantry Staples(5)
- 1 cup all-purpose flour (125 g)
- ½ cup vegetable oil (120 ml)
- 1/2 pack vanilla pudding packet
- 1 cup white sugar (200 g)
- 1 tsp vanilla bean gel (5 ml)
📦Other(1)
- 1 box yellow cake mix
Nutrition (per serving)
Calories
642
Protein
9g
Carbs
106g
Fat
21g
👨🍳 Instructions
- 1
Mix until smooth.
- 2
Spray your Bundt pan well and pour in half the batter.
- 3
Add crushed vanilla wafers in the middle layer.
- 4
Top with remaining batter and bake at 350° for about 45 minutes to 1 hour.
- 5
Check with a toothpick — if needed, bake another 10–15 minutes.
- 6
Let cool completely before flipping.
- 7
For the icing, whisk 1/3 banana cream & 1 vanilla pudding packet with 3 cups cold milk until thick.
- 8
In another bowl, blend 1 (8 oz) block cream cheese & 1 can sweetened condensed milk until smooth.
- 9
Fold in pudding and whipped topping until creamy.
- 10
Refrigerate at least 1 hour.
- 11
Spread pudding over cooled cake, add vanilla wafers, drizzle extra pudding in the center and top with chessman cookies if you like.
💡 Pro Tips
- ✓Dissolve the pudding packets in 3 cups of cold milk and whisk for exactly 2 minutes, not more, to reach soft-peak consistency (180-200 strokes); over-whisking past 3 minutes incorporates excess air that causes the icing to break and weep as the cake sits.timing2 minutes|180-200 strokes
- ✓Fold the cream cheese mixture into the pudding icing using a 1:1 ratio (4 oz cream cheese to 4 oz pudding base) and fold only 12-15 times with a rubber spatula; this prevents deflation of air bubbles while achieving a stable emulsion that won't separate on the cake's crumb structure.technique1:1 ratio|12-15 folds
- ✓Insert a toothpick into the cake at 42 minutes (not 45) because the residual heat will continue cooking the interior for 3-4 minutes after removal; the toothpick should show 2-3 moist crumbs, not come out completely clean, as pound cakes continue to set as they cool.timing42 minutes insertion|3-4 minutes carryover
- ✓Add an extra 2 tablespoons of sour cream to your batter (beyond the recipe) to increase acid content from ~0.5% to ~1.2% by weight; this reacts with the baking soda in the cake mix to create finer crumb structure and improve moisture retention by 15% in a pudding cake.ingredient1.2% acid content|15% moisture retention
- ✓Cool the cake completely (at least 2 hours to internal temperature of 68°F) before applying icing; warm cake accelerates icing separation because the fats in cream cheese destabilize above 70°F and the pudding proteins denature.timing2 hours|68°F internal temperature
Share this recipe
Prep
15
min
Cook
60
min
Serves
8
people
Level
intermediate
Share this recipe
Banana Pudding Pound Cake
Indulge in a delightful twist on a classic favorite with our Banana Pudding Pound Cake! This luscious dessert combines the rich flavors of ripe bananas and velvety vanilla pudding, creating a moist, melt-in-your-mouth experience. With a dash of buttery goodness and a hint of nostalgia, this cake is perfect for any occasion—your taste buds will thank you!
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 1/2 pack banana cream pudding packet
🥛Dairy & Eggs(3)
- 1½ cups buttermilk (340 g)
- 4 eggs (room temp)
- Scoop sour creamoptional
🫙Pantry Staples(5)
- 1 cup all-purpose flour (125 g)
- ½ cup vegetable oil (120 ml)
- 1/2 pack vanilla pudding packet
- 1 cup white sugar (200 g)
- 1 tsp vanilla bean gel (5 ml)
📦Other(1)
- 1 box yellow cake mix
Nutrition (per serving)
Calories
642
Protein
9g
Carbs
106g
Fat
21g
👨🍳 Instructions
- 1
Mix until smooth.
- 2
Spray your Bundt pan well and pour in half the batter.
- 3
Add crushed vanilla wafers in the middle layer.
- 4
Top with remaining batter and bake at 350° for about 45 minutes to 1 hour.
- 5
Check with a toothpick — if needed, bake another 10–15 minutes.
- 6
Let cool completely before flipping.
- 7
For the icing, whisk 1/3 banana cream & 1 vanilla pudding packet with 3 cups cold milk until thick.
- 8
In another bowl, blend 1 (8 oz) block cream cheese & 1 can sweetened condensed milk until smooth.
- 9
Fold in pudding and whipped topping until creamy.
- 10
Refrigerate at least 1 hour.
- 11
Spread pudding over cooled cake, add vanilla wafers, drizzle extra pudding in the center and top with chessman cookies if you like.
💡 Pro Tips
- ✓Dissolve the pudding packets in 3 cups of cold milk and whisk for exactly 2 minutes, not more, to reach soft-peak consistency (180-200 strokes); over-whisking past 3 minutes incorporates excess air that causes the icing to break and weep as the cake sits.timing2 minutes|180-200 strokes
- ✓Fold the cream cheese mixture into the pudding icing using a 1:1 ratio (4 oz cream cheese to 4 oz pudding base) and fold only 12-15 times with a rubber spatula; this prevents deflation of air bubbles while achieving a stable emulsion that won't separate on the cake's crumb structure.technique1:1 ratio|12-15 folds
- ✓Insert a toothpick into the cake at 42 minutes (not 45) because the residual heat will continue cooking the interior for 3-4 minutes after removal; the toothpick should show 2-3 moist crumbs, not come out completely clean, as pound cakes continue to set as they cool.timing42 minutes insertion|3-4 minutes carryover
- ✓Add an extra 2 tablespoons of sour cream to your batter (beyond the recipe) to increase acid content from ~0.5% to ~1.2% by weight; this reacts with the baking soda in the cake mix to create finer crumb structure and improve moisture retention by 15% in a pudding cake.ingredient1.2% acid content|15% moisture retention
- ✓Cool the cake completely (at least 2 hours to internal temperature of 68°F) before applying icing; warm cake accelerates icing separation because the fats in cream cheese destabilize above 70°F and the pudding proteins denature.timing2 hours|68°F internal temperature