Banana Pudding Pound Cake

Get ready to indulge in a delightful fusion of two Southern classics with this Banana Pudding Pound Cake. This recipe brings together the comforting flavors of a traditional pound cake and the creamy richness of banana pudding, all enhanced with a splash of Amaretto liqueur. Topped with a glaze and garnished with Nilla wafers, this cake is a sweet symphony of flavors and textures that will surely become a favorite in your dessert repertoire.

Why You’ll Love This Recipe

This cake is a perfect blend of nostalgia and novelty. The buttery pound cake base is beautifully complemented by the banana pudding flavor, while the Amaretto liqueur adds a sophisticated touch. The Nilla wafer crumbs not only provide a delightful crunch but also enhance the classic banana pudding vibe. Whether you’re serving it at a family gathering or simply treating yourself, this cake is sure to impress.

Kitchen Equipment You’ll Need

• 10-inch, 12-cup tube pan or bundt pan
• Electric mixer
• Mixing bowls
• Wire rack
• Spatula

Ingredients

For the Cake

• 3 cups all-purpose flour, sifted then measured
• 5.1-ounce box banana cream instant pudding mix (do not make the pudding)
• ½ teaspoon salt
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• 8 ounces cream cheese, at room temperature
• 1 and ⅔ cups mashed bananas (about 2 small bananas)
• 2 tablespoons Amaretto liqueur (or substitute almond, banana, or vanilla extract)
• 1 cup heavy whipping cream
• 1 and ½ cup unsalted butter
• 1 tablespoon banana extract
• 3 cups granulated sugar
• 6 large eggs, at room temperature

For the Glaze

• ½ cup heavy whipping cream, whipped
• ¾ cup powdered sugar, sifted then measured
• 2 tablespoons Amaretto liqueur (or almond, banana, or vanilla extract)
• 6 crushed vanilla wafers
• Mint leaves and banana slices for garnish

Instructions

For the Cake:

• Preheat oven to 325°F. Prepare a tube or bundt pan by coating it with solid vegetable shortening and sugar or using a cake release spray.
• In the bowl of your electric mixer, beat the heavy whipping cream until stiff peaks form. Transfer to another bowl and set aside.
• In the same mixer bowl, beat butter and cream cheese until fluffy. Add the granulated sugar and continue beating until the mixture is light and fluffy. Scrape the sides of the bowl as needed.
• Reserve 2 tablespoons of the pudding mix for the glaze. In a separate bowl, combine the remaining pudding mix, flour, salt, baking powder, and baking soda. Whisk together and set aside.
• Mix the eggs, banana extract, and mashed bananas in another bowl. Gradually add this to the butter and cream cheese mixture.
• Slowly incorporate the flour mixture into the mixer bowl, stopping to scrape the sides as necessary.
• Gently fold in the whipped cream by hand using a spatula. Ensure it is thoroughly mixed.
• Pour the batter into the prepared pan, smoothing the top. Bake for 1 hour 30 to 45 minutes, checking doneness with a wooden pick. The cake is done when it has no crumbs or dry crumbs on the pick, or when its internal temperature reaches 200°F.
• Cool the cake on a wire rack for 30 minutes before inverting it onto a tray to cool completely. Wait until fully cooled before applying the glaze.

For the Glaze:

• Combine the heavy cream, powdered sugar, Amaretto, and reserved pudding mix. Whisk until smooth, adding more cream if needed for consistency.
• Drizzle the glaze over the cooled cake, allowing it to drip down the sides.
• Garnish with crushed vanilla wafers, banana slices, and mint just before serving. Remove banana slices before storing the cake in an airtight container in the refrigerator for up to 7 days. Refer to the notes above for freezing tips.

Tips for Success

Ensure all ingredients are at room temperature before starting. This helps the batter mix more evenly. Also, take your time folding in the whipped cream to maintain the cake’s light texture.

Additional Tips or Variations

For a non-alcoholic version, substitute the Amaretto with almond or vanilla extract. Feel free to experiment with different pudding flavors or add nuts for extra texture.

Nutritional Highlights (Per Serving)

Calories: 512 kcal | Carbohydrates: 58 g | Protein: 6 g | Fat: 30 g | Saturated Fat: 18 g | Cholesterol: 147 mg | Sodium: 290 mg | Potassium: 120 mg | Fiber: 1 g | Sugar: 40 g | Vitamin A: 1061 IU | Vitamin C: 1 mg | Calcium: 47 mg | Iron: 1 mg

Frequently Asked Questions (FAQ)

Can I use a different type of pan? Yes, you can use a loaf pan, but the baking time may vary.

What can I use instead of Amaretto? Almond, banana, or vanilla extract work well as substitutes.

Can I make this cake ahead of time? Absolutely! It keeps well in the refrigerator for several days.

Conclusion

This Banana Pudding Pound Cake is a delightful treat that’s sure to please any crowd. With its rich flavors and beautiful presentation, it’s perfect for any occasion. I invite you to try this recipe and share your experience in the comments below. Enjoy every delicious bite!