Delicious Banana Pudding Pound Cake Recipe – Perfect for Dessert

This Southern pound cake has classic components. It’s buttery, with a fine crumb, and crusty top. It’s flavored with banana pudding in both the cake and the glaze. Also, both are spiked with Amaretto (almond) liqueur. Finally, I finished it with Nilla wafer crumbs both for taste, texture, and garnish.

Also, I garnished the top of the cake with mint leaves and banana slices. I recommend waiting until just before you serve it to garnish with bananas slices. They tend to turn brown quickly.

Ingredients

FOR THE CAKE

3 cups all-purpose flour sifted then measured
5.1 ounce box banana cream instant pudding mix, do not make the pudding
½ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
8 ounces cream cheese at room temperature
1 and ⅔ cups bananas mashed, about 2 small bananas
2 tablespoons Amaretto liqueur sub almond, banana, or vanilla extract
1 cup heavy whipping cream
1 and ½ cup butter unsalted (see post for subs)
1 tablespoon banana extract like this
3 cups granulated sugar
6 large eggs at room temperature

FOR THE GLAZE

½ cup heavy whipping cream whipped
¾ cup powdered sugar sifted then measured
2 tablespoons Amaretto liqueur or almond, banana, or vanilla extract
6 crushed vanilla wafers
mint leaves and banana slices for garnish

Instructions

FOR THE CAKE

Preheat oven to 325° F. (If you haven’t calibrated your oven recently, I recommend you calibrate your oven once a year. For info read: How to Calibrate your Oven.)

Coat a 10-inch, 12-cup tube pan or bundt pan with solid vegetable shortening and sugar or Wilton cake release spray.
In the bowl of your electric mixer, beat the heavy whipping cream until stiff peak stage. Spoon it into another bowl and set aside to add to the mixture later.

In the same bowl of an electric mixer, beat butter and cream cheese until fluffy. Add granulated sugar and beat on medium speed until the mixture is fluffy. Stop mixer and scrape sides. Mix again.

As the butter, cream cheese, and sugar are mixing, remove 2 tablespoons of the instant pudding mix and reserve it for the glaze. Combine the remaining instant pudding, flour, salt, baking powder, and baking soda in another bowl. Whisk to combine. Set aside.

In yet another bowl crack your eggs and add the banana extract and mashed bananas.

Alternately add the flour mixture (instant pudding, flour, baking soda, baking powder, & salt.) with the eggs mixture (egg, banana extract, & mashed bananas), beginning and ending with the flour mixture. (So you’ll add 1/3 flour mixture, 1/2 eggs mixture, 1/3 flour mixture, 1/2 eggs, 1/3 flour mixture.)

Stop the mixer, scrape the sides, and mix again.

By hand with a large spatula, fold in the whipped cream. This makes a lot of batter. Take your time and carefully fold until the whipped cream is mixed well.

Spoon into your prepared pan and smooth the top.

Bake for 1 hour 30 to 45 minutes at 325°F. Don’t open the door for the first hour that it cooks. Text with a wooden pick the cake is done with no crumbs or dry crumbs remain on the pick when inserted into the center of the cake. (As well, you can test with a thermometer, the internal temperature of the cake will be 200°F when fully cooked.)

Allow cake to cool on a wire rack for 20 minutes before inverting on a tray to cool completely. Wait until the cake is completely cool before frosting or glazing.

FOR THE GLAZE

Mix the ½ cup heavy cream, ¾ cup powdered sugar, and 2 Tablespoons Amaretto. Whisk until the sugar is dissolved and the mixture is smooth. You can add more cream if needed.

Spoon over your cooled cake allow the glaze to drip down the sides.

For this cake, I recommend waiting until you’re ready to serve before garnishing it. Garnish with crushed vanilla wafers, banana slices, and mint.

Store in an airtight cake taker either on the counter or in the refrigerator. It will stay fresh on the counter for 3 to 4 days and in the refrigerator for 5 to 7 days. See notes above for freezing.