Banana Pudding Pound Cake: A Southern Fusion Masterpiece
“This is the dessert that stops the room—creamy, buttery, and packed with everyone’s favorite childhood flavors!”
When you can’t decide between a traditional pudding and a rich cake, this recipe is your answer. It takes the structure of a gold-standard pound cake and infuses it with real bananas and vanilla wafers, all finished with a luscious white chocolate or cream cheese glaze.
Why You’ll Love This Recipe
- The Best of Both Worlds: You get the satisfying bite of a pound cake with the hidden creamy surprises of banana pudding.
- Impressive Presentation: The outer layer of vanilla wafers creates a stunning, professional-looking crust.
- Crowd Favorite: From church potlucks to family reunions, this is the dish everyone will ask for the recipe for.
Ingredients
| Category | Item | Quantity |
| The Cake Base | Unsalted Butter (softened) | 1.5 cups (3 sticks) |
| Granulated Sugar | 3 cups | |
| Large Eggs | 6 | |
| All-Purpose Flour | 3 cups | |
| Instant Banana Pudding Mix | 1 package (3.4 oz) | |
| The Flavor | Ripe Bananas (mashed) | 1 cup |
| Vanilla Extract | 1 tbsp | |
| Sour Cream or Whole Milk | 1/2 cup | |
| The Signature | Vanilla Wafers | 1 box (divided) |
| The Glaze | White Chocolate Chips or Powdered Sugar | 1 cup |
| Heavy Cream | 2–4 tbsp |
Instructions
1. Prep the Pan and Wafers
Preheat your oven to 325°F. Generously grease and flour a large Bundt pan. Line the bottom and sides of the pan with whole vanilla wafers, placing them flat against the greased surface so they stay in place.
2. Cream the Base
In a large bowl, beat the softened butter and sugar together until light and fluffy (about 5 minutes). Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mashed bananas.
3. Incorporate Dry Ingredients
In a separate bowl, whisk together the flour and the dry instant banana pudding mix. Gradually add this to the butter mixture, alternating with the sour cream (or milk). Start and end with the flour mixture, mixing until just combined.
4. Fold and Layer
Crush about 1 cup of the remaining vanilla wafers into small chunks and gently fold them into the batter. Carefully pour the batter into the wafer-lined Bundt pan, being mindful not to dislodge the wafers on the sides.
5. Bake to Perfection
Bake for 70–85 minutes, or until a long skewer inserted into the center comes out clean. Let the cake cool in the pan for 20 minutes before carefully inverting it onto a wire rack to cool completely.
6. Glaze and Garnish
Melt the white chocolate chips with heavy cream (or whisk powdered sugar and cream) until you reach a thick, pourable consistency. Drizzle the glaze generously over the cooled cake. Top with additional crushed wafers for extra crunch.
Pro-Tips for Success
- Don’t Rush the Creaming: Beating the butter and sugar for a full 5 minutes is the secret to a pound cake that isn’t overly heavy.
- Room Temperature Ingredients: Ensure your eggs and sour cream are at room temperature to prevent the batter from curdling.
- The Wafer Secret: If you find the wafers are sliding, use a little extra butter or a light coating of shortening on the pan to act as “glue”.
