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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.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
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.
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