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Banana Pudding Cream Cheese Pound Cake

Banana pudding and pound cake collide in this Banana Pudding Cream Cheese Pound CakeThe rich dense batter is filled with fresh bananas and banana pudding mix to give it a moist texture and robust banana flavor. The vanilla cream glaze is sprinkled with crushed vanilla wafers that checks all the boxes.

Banana Pudding Cream Cheese Pound Cake

Easy Banana Pudding Cream Cheese Pound Cake Recipe

I’ll take banana pudding in any form. I’m slightly obsessed with it. This pound cake has a rich and creamy texture and it’s a celebration of the flavors of banana pudding which is a nostalgic dessert for me. This recipe uses fresh bananas and instant banana pudding mix in the batter to really punch up the flavor. It’s bound to become a family favorite. How to make Banana Pudding Pound Cake from scratch:

  • 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.
  • Bananas – Ripe bananas mashed. You’ll need one cup of mashed bananas.
  • Fats – Salted or unsalted butter.
  • Cream Cheese – You’ll need one block of plain cream cheese. Allow it to soften along with the butter so it will cream easily with the sugar.
  • Sugar – Granulated sugar.
  • Eggs – 6 large eggs at room temperature.
  • Extract – Vanilla extract.
step-by-step images and ingredients to make pound cake

How to Make the Best Banana Pudding Cream Cheese Pound Cake

  • Ingredients you’ll need to make Banana Pudding Pound Cake: All purpose flour, salt, baking soda, baking powder, granulated sugar, butter, instant banana pudding mix, mashed bananas, vanilla extract, cream cheese and large eggs.
  • For the glaze you’ll need: Powdered sugar, heavy cream, vanilla extract and crushed ‘nilla wafers for garnishing.
  • Kitchen tools you’ll need: A stand mixer or a hand mixer, large bowl, medium bowl, measuring cups and spoons, angel food pan, rubber spatula, cooling rack.
  • 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.
  • You can also take time to allow the eggs to come to room temperature at the same time. This will help ensure even baking.
  • 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.
  • 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.
  • Always check the center of a cake with a cake tester or toothpick for doneness before removing from the oven.
  • Store this Banana Pudding Cream Cheese Pound Cake in an airtight container chilled in the refrigerator for up to one week.
  • 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.
Banana Pudding Cream Cheese Pound Cake

More Southern Pound Cake Recipes to Make

Banana Pudding Cream Cheese Pound Cake

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Banana Pudding Cream Cheese Pound Cake

Prep Time20 minutes
Cook Time1 hour 45 minutes
Cooling time4 hours
Course: Cakes, Dessert
Cuisine: American
Keyword: banana-pudding, banana-pudding-cream-cheese-pound-cake, pound-cake-recipes
Servings: 12 pieces
Calories: 768kcal
Author: Melissa Sperka


  • 3 cup all purpose flour
  • 1 3.4 oz box 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 butter softened
  • 1 8 oz block cream cheese softened
  • 2 medium bananas mashed [to equal 1 cup]
  • 6 large eggs room temperature
  • 2 tsp pure vanilla extract
  • Glaze:
  • 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 settle and release air bubbles.
  • Bake for 1 hour 30-45 minutes. Check the top for browning around 1 hour 20 minutes and lay a piece of foil on top, 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 chilled.


Serving: 1piece | Calories: 768kcal | Carbohydrates: 103g | Protein: 9g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 192mg | Sodium: 613mg | Potassium: 168mg | Fiber: 1g | Sugar: 72g | Vitamin A: 1051IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. Hi Melissa, I’m Toresa, just one thing, this recipe did not call for any milk or milk substitute. How did you make up for not using milk?, Was it the instant pudding?. This is for the banana pudding cream cheese cake

  2. I LOVE this cake!!! I don’t care for regular pound cake, my daughter loves them, so I enjoy making them for her. Thanks sooooo much for sharing recipe for this AWESOME moist absolutely delicious cake! MY new fav! You have also made a superstar with my 10 year old granddaughter, I made your chocolate sour cream pound cake for her! She is our family chocolate lover. she took some to school and shared with her friends and she said they wanted more! I am going to bake them small loaves for Christmas. Thank you so much and God bless!

    1. Hi Audrey, what a sweet note I’m delighted your family is enjoying those two recipes. Thanks so much for taking the time to let me know.

  3. Hi. I just took the cake out 9f the oven. The house smells wonerful! My concern is the glaze. It seems like 2/3c of heavy cream is too much for 1c of confection sugar. Is it the right measurements?

    1. Feel free to adjust the amount of cream to your liking. Add 1/4 cup then stir and add more to your taste.

  4. Hi Melissa, my question is regarding #8 on the instructions list. #8 says to cool the cake in the pan 30 mins, the part after that ” remove the outer ring” What’s that please?

    1. HI Talicia, I’m referring to a pound cake pan with as removable bottom. You can remove the outer ring and leave the bottom in place until the cake releases from it. If you’re using a different pan, just remove the cake from the pan after 20-30 minutes.

      1. Thank you so much for the prompt reply! I’m going to attempt this for my church’s annual cookout.

  5. Can I use a hand mixer for this? I hope it isn’t to thick of a batter as I don’t have a stand mixer but would really like to try this! I’m glad to see David used a bundt pan as I don’t have a tube pan. I also have many loaf pans if I choose this option. Have you ever frozen this (before frosting, of course)? Unless I was having company it’s only my son and I so using loaf pans and freezing one would be a good alternate to cutting the recipe in half.

  6. Melissa,

    I just made your cake in a bundt pan and it came out fine. Didn’t come over the sides. An hour and 30 minutes was plenty of time. Question about the glaze…do you whip it some so it won’t run down the cake? Per recipe, it’s really runny. Thanks!

    1. Hi David, I didn’t have that issue with the frosting. If you want it thicker you can certainly adjust the liquid amounts or let it sit for a few minutes. I didn’t whip it. Glad you enjoyed this one!

  7. Short answer is I’m not sure if it’s big enough. As you can see, the cake fills a tube pan which is deeper than a standard bundt pan. You might try dividing the batter into 2 loaf pans as an alternate option adjusting the baking time accordingly.

  8. What would be an alternate pan other than a tube pan? Would a bundt pan work for this instead of a tube pan?

  9. Melissa I made this recipe following your directions as writen but you did not include adding the sugar! i see you have found your error and changed it. Well the cake without the sugar just came out of the oven and I am hoping that the pudding mix and the bananas supplied enough sugar to make it taste good. I am making another batch where I included the sugar.

  10. So just where do I add the 3 cups granulated sugar, with the dry ingredients or is it a separate addition. I have all dry except sugar not not sure how to proceed. Please Help.

  11. WOW this sounds quite delicious, thanks Melissa for the amazing recipes. Between you and Krystal Keith I got alot yummy things I’ve never made to make. Happy Sunday!
    P.S. You need to have a cookbook out or do you already and I missed it?
    Thanks again,

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