Easy Mile High Banana Pudding Pound Cake Recipe

Love banana pudding but crave something more special for dessert? This Easy Mile High Banana Pudding Pound Cake Recipe brings you the best of both worlds rich, buttery pound cake layered with creamy banana pudding and topped sky-high with fluffy whipped cream.

Why You’ll Love This Recipe

• Moist and buttery like your favorite wet cake recipes.
• Rich banana flavor with every bite—just like real banana pudding.
• Perfect for parties, holidays, or when you want a showstopper dessert.

Ingredients

Each ingredient plays a special role in creating that irresistible banana pudding texture and flavor.

• Unsalted butter: Adds a deep, creamy richness that makes every slice melt in your mouth.
• Granulated sugar: Sweetens and helps create a soft crumb.
• Ripe bananas: Giving that natural sweetness and moistness.
• Eggs: Bind everything and make the cake fluffy.
• All-purpose flour: The base that holds your mile-high texture.
• Instant banana pudding mix: Brings that signature pudding flavor in every bite.
• Milk: Keeps the batter smooth and adds moisture.
• Vanilla extract: Adds warmth and depth of flavor.
• Whipped cream: For that soft, sky-high finish.
• Crushed vanilla wafers: The crunchy topping that makes this banana pudding pound cake unforgettable.

Step-by-Step Instructions

Here’s how to make this dreamy dessert that combines banana pudding and pound cake into one heavenly treat.

1. Preheat your oven to 325°F and grease a bundt pan generously with butter and a light dusting of flour.
2. In a large bowl, cream together the butter and sugar until light and fluffy. This step gives your cake that soft, mile-high rise.
3. Add the eggs one at a time, mixing well after each addition. Stir in mashed bananas and vanilla extract.
4. In a separate bowl, whisk together flour and instant banana pudding mix. Slowly add the dry ingredients to the wet mixture, alternating with milk.
5. Pour the batter into your prepared pan and bake for 70 to 80 minutes, or until a toothpick comes out clean.
6. Let the cake cool completely, then top with whipped cream and crushed vanilla wafers for that banana pudding cake recipe magic.

Mistakes To Avoid

• Don’t overmix the batter it can make your banana pudding pound cake recipe dense instead of light.
• Always use ripe bananas for the best flavor and moisture.
• Be sure your oven temperature is accurate—too hot will dry out the edges.
• Let the cake cool fully before adding whipped topping, or it’ll melt right off.

Serving Suggestions

Slice this mile-high banana pudding cake thick and serve chilled with extra whipped cream. It pairs beautifully with a drizzle of caramel sauce or a scoop of vanilla ice cream.

Easy Mile High Banana Pudding Pound Cake

This Easy Mile High Banana Pudding Pound Cake is a rich, moist dessert that blends the buttery texture of classic pound cake with the creamy sweetness of banana pudding. Topped with whipped cream and crushed vanilla wafers, it's a showstopping treat perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Dessert

Cuisine southern

Servings 12 slices

Calories 450 kcal

Equipment

• Bundt Pan
• Mixing Bowls
• Hand or Stand Mixer

Ingredients

  

Cake Batter

• 1 cup unsalted butter softened
• 2 cups granulated sugar
• 3 eggs large
• 2 ripe bananas mashed
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 package instant banana pudding mix
• 1/2 cup milk

Topping

• 2 cups whipped cream
• 1 cup crushed vanilla wafers

Instructions

 

• Preheat your oven to 325°F (163°C) and grease a bundt pan with butter and a light dusting of flour.
• Cream together the butter and sugar in a large bowl until light and fluffy.
• Add the eggs one at a time, mixing well after each. Stir in mashed bananas and vanilla extract.
• In a separate bowl, whisk together flour and banana pudding mix. Gradually mix into the wet ingredients, alternating with milk.
• Pour batter into the prepared pan and bake for 70 to 80 minutes, or until a toothpick inserted comes out clean.
• Let the cake cool completely. Top with whipped cream and crushed vanilla wafers before serving.

Notes

• Use ripe bananas for maximum flavor.
• Avoid overmixing the batter to keep the cake light.
• Store covered in the fridge for up to 4 days flavor improves as it chills.

Keyword Banana Pound Cake, Banana Pound Cake Recipes, Banana Pudding Cake Recipe, Banana Pudding Poke Cake, Banana Pudding Pound Cake, Banana Pudding Pound Cake Recipe, Instant Banana Pudding, Unique Pound Cakes, Wet Cake Recipes

FAQs

Why did my banana pound cake come out dry?

Dry cake usually happens from overbaking or not enough moisture in your batter. Always measure flour correctly and use ripe bananas for that natural wet texture found in the best wet cake recipes.

Can I use instant banana pudding in the batter?

Yes, using instant banana pudding adds both flavor and moisture. It turns a regular banana pound cake into a banana pudding pound cake that tastes like the real Southern classic. Just be sure to use the dry mix directly in your flour blend.

How do I store banana pudding pound cake?

Keep it covered in the fridge for up to 4 days. The flavors get even richer after chilling, making it one of those banana pudding poke cake recipes that taste better the next day.

Conclusion

Warm, creamy, and bursting with banana flavor, this Easy Mile High Banana Pudding Pound Cake Recipe will steal the show at your next gathering. Save it to your dessert board and let your Pinterest friends discover this Southern-inspired treat today.