Enjoy all the classic banana pudding flavor in a moist, tender pound cake-made without any pudding mix! Topped with a creamy cream cheese frosting, this recipe is a true banana lover's dream.

Baby, this cake is about to knock your socks off! No pudding mix needed in the batter-the flavor is all banana pudding goodness. With cream cheese, mashed bananas, and banana extract in the batter, you get that rich banana flavor plus a super moist, tender crumb. I'd even argue that it tastes better than regular Banana Pudding, but I'll let you be the judge of that.

With step-by-step photos and a full video tutorial, I'll walk you through exactly how to bake this Banana Pudding Pound Cake to soft, moist, flavorful perfection.

In this guide, complete with step-by-step photos and a video tutorial, I'll show you exactly how to bake this elegant beauty to perfection.

Video Tutorial

Why This Banana Pudding Pound Cake is Different

Most Banana Pudding Pound Cakes use pudding mix in the batter. Not this one. By skipping the boxed mix, you get:

Pure banana flavor from real mashed bananas and extract.
Moist, tender texture thanks to cream cheese in the batter
Made-from-scratch goodness that tastes like true Southern baking.

No shortcuts, just real ingredients for a cake that tastes like the best banana pudding you've ever had-only in pound cake form.

Recommended tools and equipment:

Bundt Pan (A 12 c bundt pan is needed for this volume of recipe.)
Stand Mixer or Hand Mixer
Silicone Spatula
Oven Thermometer
Cake Keeper
Measuring Cups and Measuring Spoons
Banana extract

Ingredient Notes

Here's what makes this recipe shine:

Bananas: Use ripe, spotty bananas for the best flavor.
Cream Cheese: Infuses moisture and richness while enhancing banana flavor.
Banana Extract: Deepens the banana flavor without overpowering the batter.
Nilla Wafers: Crush them for garnish or layer them in the frosting for a nostalgic banana pudding touch.

Substitutions: If you don't have banana extract, you can double the vanilla extract, but the banana flavor will not be as strong.

Pro Tips for the Perfect Pound Cake

- Room Temp Ingredients: Butter, cream cheese, and eggs should be at room temperature for a smooth, creamy batter.

- Don't Overmix: Once you cream the butter and sugar, mix until just combined to keep the cake tender.

- Check for Doneness: Insert a skewer or toothpick into the cake. It should come out with moist crumbs, not wet batter.

- Cool Completely: Let the cake rest in the pan for 10 -15 minutes before transferring to a wire rack or plate.

Variations

- Top with caramel sauce instead of cream cheese frosting.
- Add toasted pecans or walnuts to the batter for crunch.
- Add crushed cookies into the batter for added flavor/texture.

How to Store and Serve

- Storage: Store in an airtight container and refrigerate for up to 5 days.
- Freezing: Wrap slices in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature.
- Serving: Serve as-is, with extra whipped cream, or a drizzle of caramel for a banana-sundae vibe.

Storage Method	Duration	Notes
Refrigerator (airtight)	5 days	Bring to room temp before serving
Freezer (sliced or whole)	3 months	Wrap in plastic and foil; thaw overnight

Banana Pudding Pound Cake recipe

Get all the classic banana pudding flavor in a moist pound cake without using any pudding mix in the batter. This recipe features a creamy cream cheese frosting and is perfect for banana lovers.

4.56 from 9 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: banana pudding pound cake

Prep Time: 10

Cook Time: 1 15

Servings: people

Calories: 696kcal

Author: Ashley Frederick

Ingredients

Ingredients needed for the Pound Cake:
3 c all-purpose flour
3 c granulated sugar
8 oz. cream cheese - room temperature
1 ½ c unsalted butter - room temperature
5 large eggs - room temperature
2 bananas - mashed
½ teaspoon baking powder
½ teaspoon salt
2 tsps banana extract
Ingredients for the Icing:
3.5 oz banana pudding mix
1 ¼ c milk (cold)
4 oz cream cheese- room temperature
7 oz condensed milk
4 oz. Cool Whip
Nilla wafers (1 box)

US Customary - Metric

Instructions

To make the Icing (Prepare first as it needs time to chill)
In a large bowl, add the pudding mix and whisk in the milk until combined.
Add the condensed milk and whisk to combine.
In another bowl, using a hand or stand mixer blend the cream cheese and Cool Whip together.
Fold the Cool Whip and cream cheese mixture into the pudding mix mixture until combined. Cover the bowl with plastic wrap and refrigerate for two hours.
To make the Pound Cake:
Preheat your oven to 325 degrees.
Cream the butter and sugar together in a large bowl until light and fluffy (approximately 5 minutes).
Add the cream cheese and mix until combined.
Add in the banana extract and mix.
Add the eggs one at a time mixing until combined after each addition.
Combine the flour, salt, and baking powder.
Add the flour mixture to the bowl, alternating with the mashed bananas, beginning and ending with the flour mixture.
Pour the batter into a 12-cup bundt pan prepared with baking spray and smooth the top of the cake.
Bake for 75 minutes or until the cake is golden brown. (Insert a wooden toothpick into the center of the cake. The cake is done when the toothpick comes out clean.)
Allow the cake to cool for approximately 20 minutes before removing it from the pan to complete the cooling process. Allow the cake to completely cool before adding the icing.
After the icing has chilled for two hours, remove it from the refrigerator. Using a rubber spatula or similar, spread the icing on the cake as desired.
Then place the Nilla wafers on the cake as desired. Decorate with additional icing if you like.
Serve and enjoy!

Video

Notes

⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly.

⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be a room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be a room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature.

⇢ Properly cream the butter and sugar together– Blend the ingredients together for approximately five minutes until light and fluffy.

⇢ Add the eggs one at a time– Eggs must be added one at a time mixing until combined after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.

⇢ Don’t overmix your batter– Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon.

⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.

Nutrition

Frequently Asked Questions

Can I make this pound cake ahead of time?

Yes! It's even better the next day as the banana flavor deepens.

Can I use frozen bananas?

Fresh bananas are best used for this recipe.

Why did my cake sink in the middle?

It may have been underbaked. Always check doneness with a skewer before removing from the oven.

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Comments

4.56 from 9 votes (5 ratings without comment)