Banana Pudding Cream Cheese Pound Cake

Banana pudding and pound cake come together like an old Southern favorite in this Banana Pudding Cream Cheese Pound Cake. This rich, buttery cake is loaded up with ripe bananas and a touch of banana pudding mix, giving it that soft, moist crumb and full, homemade flavor we all grew up loving. Topped with a sweet vanilla cream glaze and a handful of crushed vanilla wafers, it’s the kind of dessert that feels right at home on any Southern table.

Easy Banana Pudding Cream Cheese Pound Cake Recipe

I’ll take banana pudding in just about any form, I’ve always had a soft spot for it. This Banana Pudding Cream Cheese Pound Cake brings all those same classic, nostalgic flavors combining them into one rich, buttery dessert with a soft, creamy tender crumb. Made with ripe bananas and instant banana pudding mix, the batter is packed with banana flavor in every bite. It’s the perfect blend of old-fashioned comfort and indulgence, and one slice in, you’ll see why this cake is bound to become a family favorite.

Key ingredients you’ll need to make Southern Banana Pudding Pound Cake from scratch: (Scroll down for the full printable recipe card.)

• Flour – This recipe uses all purpose flour sifted with instant banana cream pudding mix, salt, baking powder and baking soda. You can use a whisk for this step, it works like a charm.
• Fresh Bananas – Ripe bananas mashed. You’ll need one cup of mashed bananas.
• Fats – Salted butter or unsalted butter gives pound cake a rich flavor.
• Cream Cheese – One block of plain cream cheese. Allow it to soften along with the butter so it will cream easily with the sugar. It gives this pound cake a delectable texture.
• Sugar – Granulated sugar for sweetness.
• Eggs – 6 large eggs at room temperature stabilizes the cake batter.
• Flavoring – Vanilla extract for creamy floral notes.
• Vanilla Glaze – Powdered sugar, (confectioner’s sugar) heavy cream, vanilla extract and crushed ‘Nilla wafers for garnishing.

How to Make Banana Pudding Cream Cheese Pound Cake Recipe

• Heat Oven and Prepare Pan – Preheat the oven to 325 degrees f. Spray pan with baking spray or butter and flour.
• Dry Ingredients – Whisk together the all purpose flour, instant pudding mix, salt, baking powder, and baking soda. Set aside.
• Wet Ingredients – Cream butter, cream cheese, sugar and vanilla. Add eggs, beat to combine. Beat for 3 minutes or until light and creamy. Add the eggs one at a time beating well after each addition.
• Combine – Add the flour mixture alternately with the mashed banana. Mix until fully combined, stopping to scrape the sides of the bowl periodically.
• Transfer to Pan – Pour batter into tube pan.
• Oven – Bake per the baking time in the recipe until a toothpick or cake tester inserted into the center comes back clean.
• Make Glaze – Mix together the ingredients until the sugar is completely dissolved then drizzle over the cooled cake. Garnish top with crushed vanilla wafers.

Kitchen Equipment to Make Banana Pudding Pound Cake

• Electric mixer. You can use a stand mixer or a hand mixer.
• Large bowl, medium bowl.
• Measuring cups and measuring spoons.
• Angel food cake pan also called a tube pan.
• Rubber spatula.
• Wire rack.

Recipe Variations, Tips and Substitutions

• Bring Ingredients to Room Temperature – For the best result, allow the cream cheese and butter ample time to soften so they will fully combine when creaming them together. It’s a simple, but imperative step.
• Eggs – You can also take time to allow the eggs to come to room temperature at the same time. This will help ensure even baking.
• Spoon the Flour – When measuring flour to make a cake, never scoop the flour. It’s more accurate to spoon the flour into the measuring cup then level with a knife.
• Alternate Pan – I’m often asked if this cake could be made in a Bundt pan. It could be BUT it’s important not to overfill the pan. Fill it 2/3 full then bake any additional batter in muffin pan or a small loaf pan. When doing so, the volume of batter will be less and will take less time to bake.
• Check for Doneness – Always check the center of a cake with a cake tester or toothpick for doneness before removing from the oven.
• Garnish – You could top this banana pudding cake with whipped cream and garnish with fresh banana slices just before serving.

Storage and Leftovers

• Leftovers – Store this Banana Pudding Cream Cheese Pound Cake in an airtight container chilled in the refrigerator for up to one week.
• Freezer – You can make this pound cake then cool and freeze it for up to 3 months. When freezing, it’s best to wait and glaze the cake just before serving it. Thaw it in the refrigerator.

More Southern Pound Cake Recipes to Make

• White Chocolate Cherry Pound Cake is pretty as a picture.
• Chocolate Sour Cream Pound Cake is rich and decadent made with Dutch process cocoa.
• Orange Pound Cake packs a burst of citrus flavor.
• Homemade buttery Brown Sugar Pound Cake.
• Easy Buttermilk Pound Cake recipe.
• Fresh Strawberry Pound Cake with Vanilla Cream Glaze.
• Pecan Praline Buttermilk Pound Cake is drizzled with a praline glaze that takes it over the top.
• Coconut lovers Coconut Cream Pound Cake with Vanilla Cream Glaze.
• My Aunt’s Lemon Lovers Pound Cake is a family tradition.
• Spiced Cream Cheese Bundt Cake from Southern Living.

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Helpful Kitchen Items:

• 10-inch Angel Food Pan with Removable Bottom
• Stand Mixer
• Cake Pedestal
• Silicone Spatulas