Banana Pudding Cream Cheese Pound Cake

Banana Pudding Cream Cheese Pound Cake is a rich, moist dessert made with ripe bananas and pudding mix, topped with vanilla glaze and crushed wafers for a classic Southern flavor.

Course Cakes, Dessert

Cuisine American

Keyword banana-pudding, banana-pudding-cream-cheese-pound-cake, pound-cake-recipes

Prep Time 20

Cook Time 1 45

Cooling time 4

Servings pieces

Calories 768kcal

Author Melissa Sperka

Ingredients

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

Instructions

Preheat the oven to 325°F. Move the oven rack to the lower 1/3 of the oven. Spray a tube pan with baking spray or butter and flour. Set aside.
In a medium bowl use a whisk to sift together the all purpose flour, instant banana pudding mix, salt, baking powder, and baking soda. Set aside.
In the large bowl of a stand mixer fitted with the paddle attachment cream together the butter, cream cheese, sugar and vanilla extract. Beat on medium-high speed for 2-3 minutes or until light and creamy. Add the eggs one at a time beating well after each addition.
To the bowl add the sifted dry ingredients alternately with the mashed banana. Mix on medium speed until fully combined, stopping to scrape the sides of the bowl periodically.
Pour batter evenly into the prepared pan.
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 20 minutes then remove from the pan to a wire rack to cool completely.
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, chill until serving.

Notes

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.

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