Mile High Banana Pudding Pound Cake

Mile High Banana Pudding Pound Cake infused with fresh banana and banana emulsion for an extra boost. Covered in delicious banana pudding icing.

We already made the regular version of this pound cake and I'm finally bringing you the Mile High version. This one is sooo delicious and moist. It takes a few steps, but it's worth every minute of it. Take your time. You got this!

Pound Cake recipes ---> Banana Pudding Pound Cake, Sour Cream Pound Cake 2.0, Mile High Pound Cake 2.0, Mile High Keylime Pound Cake, Mile High Pound Cake, Mile High Sour Cream Pound Cake, Mile High Cream Cheese Pound Cake, Mile High Buttermilk Pound Cake

Ingredients needed for the Mile High Banana Pudding Pound Cake

• All Purpose Flour
• Granulated Sugar
• Unsalted Butter - room temperature
• Eggs - room temperature
• Cream Cheese - room temperature
• Bananas - mashed
• Baking Powder
• Salt
• Banana Emulsion or Extract

Ingredients needed for the icing

• Banana pudding mix
• Milk - cold
• Cream cheese - room temperature
• Sweetened condensed milk
• Cool Whip
• Nilla wafers
• Banana Emulsion or Extract

(Note: The full ingredient list is provided in the recipe card below.)

Recommended tools and equipment:

• Mile High Bundt Pan (this pan is needed for this volume of recipe)
• Stand Mixer or Hand Mixer
• Silicone Spatula
• Oven Thermometer
• Cake Keeper
• Measuring Cups and Measuring Spoons

How to make the Mile High Banana Pudding Pound Cake:

(Prepare your icing first as it needs time to set.)

In a large bowl, add the pudding mix and whisk/mix in the milk until combined. Add the condensed milk and whisk/mix to combine. In another bowl, using a hand or stand mixer blend the cream cheese, Cool Whip and banana emulsion or extract together.

Cover the bowls with plastic wrap and refrigerate for two hours. Once removed from the refrigerator, fold the Cool Whip and cream cheese mixture into the pudding mix mixture until combined.

Preheat your oven to 325 degrees. Cream the butter and cream cheese together. Slowly add in the sugar and mix until light and fluffy (approximately 5 minutes). Add in the banana extract/emulsion and mix. Add the eggs one at a time mixing only until combined.

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.

Spray a 18-cup bundt pan with baking spray. Pour the batter into your bundt pan and spread it evenly. Bake the pound cake for about an hour and 30 minutes. (Bake it longer if needed).

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 15-20 minutes before removing it from the pan to complete the cooling process. Allow it to completely cool before adding the icing.

After the icing has chilled in the refrigerator for two hours, remove it from the refrigerator and 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. Refridgerate and keep refridgerated unless serving.

Helpful Guides for Beginners:

If you're new to baking I got you covered! Here are some helpful guides to help you along the way!

• How to make a moist Pound Cake
• Pound Cake Essential Tools
• Mistakes to avoid when baking a pound cake
• How to prepare Pound Cake ingredients
• How to Make a Pound Cake for Beginners

Pound Cake Tips + Tricks

Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!

⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be at 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 at 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 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. 

⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for at least two to three minutes.

⇢ Add the eggs one at a time– Eggs must be added one at a time blending well 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.

Frequently Asked Questions: