If banana pudding and pound cake had a deliciously indulgent baby, this would be it. Mile High Banana Pudding Pound Cake is all the comfort of your grandma’s Sunday dessert, taken to the next level with layers of creamy banana flavor, rich buttery cake, and a sky-high stack of joy in every bite. It’s Southern, it’s sweet, it’s luscious and it’s big. This is the kind of cake that makes people’s eyes light up when they see it on the table. Trust me, you’re going to want to make this again and again.

Why You’ll Love Mile High Banana Pudding Pound Cake

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Serve it at birthdays, family reunions, church potlucks, or just because. It’s always a good time for banana pudding in cake form.

Budget-Friendly: Uses everyday ingredients and gets major flavor mileage out of a few pantry staples.

Quick and Easy: While it looks like a showstopper, the process is simple and straightforward even for beginner bakers.

Customizable: Layer with vanilla wafers, whipped cream, sliced bananas, or all of the above. This cake loves a personal touch.

Crowd-Pleasing: A guaranteed favorite with banana lovers and dessert fanatics alike. It’s rich, moist, and downright irresistible.

Ingredients in Mile High Banana Pudding Pound Cake

This cake is a dreamy mashup of soft pound cake and creamy banana pudding. Here’s what makes it mile-high amazing:

Butter: The base of the pound cake, giving it a rich, dense, and luxurious texture.

Sugar: Adds sweetness and helps create that golden-brown exterior.

Eggs: Provide structure and help the cake rise to impressive heights.

All-Purpose Flour: Gives the cake its sturdy, velvety base.

Banana Pudding Mix: Yep instant pudding mix adds rich banana flavor and extra moisture to the batter.

Ripe Bananas: For that authentic banana flavor and natural sweetness. Mash them well so they blend into the batter.

Buttermilk: Keeps the cake tender and moist with a subtle tang that balances the sweetness.

Vanilla Extract: Enhances the banana flavor and brings warmth to every bite.

Baking Powder: Helps give the cake a little extra lift, even with its dense pound cake structure.

Vanilla Wafers (Optional): Crushed into the batter or layered in for that nostalgic banana pudding twist.

Whipped Cream (Optional Topping): For a light, fluffy finish that complements the rich cake beautifully.

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment

Preheat your oven to 325°F. This lower temp ensures the cake bakes evenly all the way through without drying out. Grease and flour a large bundt pan or tube pan.

Combine Ingredients

Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next.

Prepare Your Cooking Vessel

Grease your pan generously this is a big, beautiful cake and you want it to release cleanly. A layer of flour or a baking spray with flour helps too.

Assemble the Dish

In a separate bowl, mix the flour, banana pudding mix, and baking powder. Gradually add the dry ingredients to the creamed mixture, alternating with the mashed bananas and buttermilk. Stir in the vanilla extract. Fold in crushed vanilla wafers if using.

Cook to Perfection

Pour the batter into the prepared pan and smooth the top. Bake for about 1 hour and 15 minutes to 1 hour and 25 minutes, or until a toothpick comes out clean. The top should be golden, and your kitchen will smell like pure banana bliss.

Finishing Touches

Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely. Once cool, top with whipped cream or banana slices—or both!

Serve and Enjoy

Slice thick, serve chilled or room temp, and watch the smiles roll in. It’s like banana pudding and pound cake had a perfect dessert baby.

Nutrition Facts: Servings: 12 Calories per serving: 475

Preparation Time Prep Time: 20 minutes Cook Time: 1 hour 20 minutes Total Time: 1 hour 40 minutes

How to Serve Mile High Banana Pudding Pound Cake

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
– Serve chilled with a dollop of whipped cream or banana cream frosting
– Garnish with crushed vanilla wafers and banana slices
– Pair with a scoop of vanilla or banana ice cream for an extra treat
– Drizzle with caramel sauce for a decadent twist

Additional Tips

Here are some extra tips to help you get the most out of this recipe:
– Use very ripe bananas for the best flavor and natural sweetness
– Let the cake cool fully before adding toppings to avoid melting
– Store covered at room temperature for up to 3 days or in the fridge for longer freshness
– This cake freezes well wrap slices individually for easy future treats
– Toast your vanilla wafers slightly before folding in for an extra crunchy surprise

FAQ’s

1. Can I use banana extract instead of banana pudding mix?
You can, but the pudding mix adds both flavor and texture. If substituting, reduce the flour slightly and add extra mashed banana.

2. Do I have to use a bundt pan?
It’s best for that mile-high presentation, but you can use two loaf pans or a tube pan as alternatives.

3. Can I make this cake in advance?
Yes! It keeps well and actually tastes even better the next day.

4. Can I frost this cake?
Absolutely! Cream cheese frosting or banana whipped cream are both amazing options.

5. Can I skip the wafers?
Yes, they’re totally optional. The cake holds up beautifully on its own too.

6. What’s the best way to mash bananas?
Use a fork or potato masher. For extra smoothness, puree in a blender.

7. Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend and double-check your pudding mix for gluten.

8. How should I store leftovers?
Keep in an airtight container at room temp for 3 days, or refrigerate for up to 5.

9. Can I add nuts to this recipe?
Sure! Chopped pecans or walnuts add a great texture and extra flavor.

10. Can I use homemade pudding instead of instant mix?
It’s not recommended here instant pudding keeps the texture stable in baking.

Conclusion

Mile High Banana Pudding Pound Cake is the kind of dessert that turns any day into a celebration. It’s rich, moist, packed with banana flavor, and topped however your heart desires. Whether you’re feeding a crowd or just treating yourself to a thick slice of Southern comfort, this cake always delivers. So grab those ripe bananas, preheat that oven, and get ready to create a dessert that’s as towering in taste as it is in height.

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