Banana pudding and pound cake collide in this Banana Pudding Cream Cheese Pound Cake. The rich dense batter is filled with fresh bananas and banana pudding to give it a moist texture and robust banana flavor. The vanilla cream glaze is crowed with a sprinkling of crushed vanilla wafers that checks all the boxes for this banana pudding loving girl.
I’ll take banana pudding in any form. I’m slightly obsessed with it as is evident when I paired it with cupcakes. My Banana Pudding Cupcakes remain one of my top requested dessert recipes. This concept cake has been in my draft folder for quite and while, and it took a snow day at home for it to come to life. It has a creamy and rich texture and it’s a celebration of the flavors of a beloved Southern classic, homemade banana pudding. Banana pudding is a nostalgic dessert for me in many ways. I can’t remember a single family gathering that we’ve had without classic banana pudding on the dessert table. My Banana Pudding Cream Cheese Pound Cake, is a spectacular way to savor those same flavors. If you’re a fan of all things banana pudding you’ll love my stunning Banana Pudding Layer Cake, too.
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Helpful Kitchen Items:
Banana Pudding Cream Cheese Pound Cake
- 3 cup all purpose flour
- 1 [3.4] oz pkg instant banana cream pudding mix
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 3 cup granulated sugar
- 1 1/2 cup [3 sticks] butter softened
- 1  oz cream cheese softened
- 2 medium bananas mashed [to equal 1 cup]
- 6 large eggs
- 2 tsp pure vanilla extract
- 1 cup powdered sugar
- 2/3 cup heavy cream
- 1 tsp pure vanilla extract
- 5 vanilla wafers crushed for garnishing
- Preheat the oven to 325°F. Move the oven rack to the lower 1/3 of the oven.
- Sift together the all purpose flour, pudding mix, salt, baking powder, and baking soda. Set aside.
- In the bowl of a stand mixer, cream together the butter, cream cheese, sugar and vanilla. Beat for 3 minutes or until light and creamy. Add the eggs one at a time beating well after each addition.
- Add the sifted dry ingredients alternately with the mashed banana. Mix until fully combined, stopping to scrape the sides of the bowl periodically.
- Spread into a greased and floured tube pan. Bounce the pan on the counter a few times to release air bubbles. Place into the preheated oven.
- Bake for 1 hour 35-45 minutes. Check the top for browning around 1 hour 20 minutes.
- Lay a flat piece of aluminum foil on top to prevent over-browning if needed.
- Continue to bake until a cake tester inserted into the center comes back clean. Cool in the pan for 30 minutes, then remove the outer ring. Cool completely on a wire rack.
- To make the glaze:
- Mix together the ingredients until the sugar is completely dissolved and no lumps remain. Add additional cream as needed to thin. Drizzle over the cooled cake.
- Sprinkle with crushed vanilla wafers.
- Store refrigerated.