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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. 5 stars
    I just made this cake and it is very, very good. I added some English Walnuts to the batter and put some on top. I did change the glaze because I did not have whipping cream. I used a small banana mashed up fine and added confectionary sugar, some butter and some rum and vanilla extract. Made a good glaze. The pound cake is moist and tender. Will make again! Thanks for a good recipe.

  2. 5 stars
    Baked this yesterday and it is so moist and flavorful. Makes a very large cake so use a large pound cake pan, not a Bundt pan. Only thing I might do next time is add 1-2 tsp of Banana extract for added banana flavor.

  3. 5 stars
    This recipe is awesome. Everyone loved it. To add more banana flavor could you double the banana cream? Thank you for sharing your recipes.

      1. 5 stars
        Hi Melissa. I’m a 67 year old Sicilian Grandmom who has made and loved at least 75 of your recipes. Your Pound Cakes remind me of my own Nana’s cakes she made while I was growing up in Sicily. My question is- Can I use a bundt pan? I don’t have a angel food cake pan. I gave this recipe 5 stars due to the fact that all your recipes have been 5 stars. Grazie for your passion and incredible recipes. Many blessings, Robin.

      2. Robin, your sweet note made my day, I’m delighted to meet such a sweet person! This is a big cake BUT you could use a Bundt pan. Fill it 2/3 full then any extra batter make into muffins or bake in a small loaf pan. The baking time may need to be adjusted since there will be less volume in each of those. I hope you love this cake as much as we do. Many thanks!

  4. 5 stars
    Made this pound cake today. Moist, tender, great banana flavor. Will definitely make again. Thanks for the recipe.

  5. 5 stars
    I made this today and WOW! It is so delicious. I prefer dark chocolate so the only change I made was to use a chocolate ganache instead of a glaze will definitely make it a staple for my kids

  6. 5 stars
    This is by far the best cream cheese pound cake I have ever made.😋
    It was so moist and tender. I took this cake to work and my co-worker’s devour it. Everyone simply loved it. It was a hit and I will definitely make it again and again. I highly recommend this cake.🎂💯🏆👏👏👏

      1. 5 stars
        My family and friends ate in love with this cake. At one point I was making 2-3 of them a week. My husband couldn’t get enough of it. I love the simplicity of it and how the outcome is so delicious.

      1. Absolutely, yes you can. If you plan on freezing a whole cake for future use, wait and add the glaze after thawing.

    1. I store this cake chilled but, it’s perfectly fine to bring to room temperature for serving. Just store chilled.

  7. Hello, I’m sorry but I never know if the butter should have salt or should I use unsalted. Which one for this recipe?

    1. You can use either,no worries at all. I typically have salted butter on hand so, that’s what I use most often.

  8. 5 stars
    Hello Melissa, I use swan cake mix when I bake a cake, so my question to you is why do you put baking soda and baking powder in your cake or is it just for all purpose flour. I will be trying this recipe for my family reunion Sunday.
    Thank you!!!
    Have a Bless Day

    1. Yes, I use all-purpose flour in this recipe so, you have to add leavening. I recommend you follow the recipe for the best results. Thanks so much for visiting!

  9. Also, just being creative….you think there’s a way to add vanilla wafers to the inside (reduce the sugar maybe) for an authentic banana pudding experience…hmmm

  10. 4 stars
    Cake was an absolute hit. I used vanilla and banana extract but probably didn’t need the banana because the layers of flavor were exceptional. The frosting was way to thin however so I must ask is 2/3 cup the correct measure for the glaze? Thank you (finally) for an (internet) recipe that actually works. I can’t tell you how much $ I’ve wasted on butter, eggs and cream cheese….your diligence is applauded

    1. I’m glad you enjoyed this one, it’s special to me. If you’re questioning the amount of heavy cream in the glaze feel free to adapt to your liking. If you like a thicker glaze add the cream in smaller increments and mix until it reaches your desired consistency. If you chose to use milk or half & half it will be too thin.

      1. Hello Melissa!
        I wanted to ask if you are using ripened bananas in this cake. Would love to get a quick response as I’m making a couple of cakes for this Thursday for my husband’s Thanksgiving party at work.
        Please respond ASAP. Thanks so much

    1. You can leave it at room temperature if you prefer however, due to the cream cheese glaze it will keep better chilled.

  11. Thanks Melissa for trying to help on this one, I have never seen banana extract either , so looks like I may have to try it without and just add the extra sugar ..
    I do have a packet of Instant pudding mix vanilla flavour would that help at all ??
    Thanks Daphne
    PS I baked your Million Dollar pound cake yesterday again for the second time and it turned out Marvelous .. .love it . will add my comment on the relevant page as well

    1. I’m always happy to help, no problem. You could use the vanilla, sure and then no need to add extra sugar. It won’t add the banana flavor but, will give the cake nice texture.

  12. Hi Melissa , I would love to try this recipe but I am in Australia and we dont have Bannana cream pudding mix , is there a substitute i could use… many thanks

    1. Hi Daphne, that’s tough one as I’m not familiar with what you may have that could work in your market. You could increase the sugar by 1/4 cup and leave out the pudding mix. Also, add 1-2 tsp banana extract to accommodate for the omission so the flavor will still be highlighted.

  13. I want to make this cake for my husband’s birthday, he loves my cream cheese pound cake and loves banana pudding. Can l add walnuts to the inside of this cake? If so when do like add them to the recipe?

  14. I’ve made this cake on several occasions, and each time it is a sure crowd-pleaser! I have one question though- the cake is very thick/heavy. If I were to use less eggs, such as 5 instead of 6 would this make the cake no so thick?

    1. Hi Dornita, I love this cake, too. Actually pound cakes are heavy by their very nature and using less eggs would only serve to make it more dense. I wouldn’t change a thing.

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