Description
Mile High Banana Pudding Pound Cake is a decadent twist on classic banana pudding, layered high with creamy banana pudding, rich vanilla pound cake, sliced bananas, and whipped topping. It’s the ultimate Southern-style dessert for banana lovers, combining comfort and indulgence in every towering bite.
Ingredients
Scale
- For the Pound Cake:
- 1 1/2 cups unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 2 tsp vanilla extract
- For the Banana Pudding Filling:
- 1 box (5.1 oz) instant banana cream pudding mix
- 2 cups cold milk
- 1 (8 oz) package cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1 container (8 oz) whipped topping, thawed
- 3–4 ripe bananas, sliced
- Vanilla wafers (for garnish or layering)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a large bundt pan.
- In a large bowl, cream together butter and sugar until light and fluffy, about 5 minutes.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk flour, baking powder, and salt.
- Alternate adding flour mixture and milk to the creamed butter, starting and ending with flour. Stir in vanilla extract.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 75–85 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
- Make the banana pudding filling: In a bowl, beat pudding mix with cold milk and set aside to thicken.
- In a separate bowl, beat cream cheese until smooth. Add sweetened condensed milk and mix until fully combined.
- Fold in the prepared pudding and whipped topping until smooth.
- Slice the cooled pound cake horizontally into 3 even layers (or more, depending on size).
- Spread a layer of pudding mixture between each cake layer, adding sliced bananas and optional vanilla wafers.
- Finish by spreading remaining pudding on top and garnish with banana slices and crushed vanilla wafers.
- Refrigerate for at least 2 hours before serving for best results.
Notes
- Use firm-ripe bananas to prevent them from browning too quickly.
- For a shortcut, store-bought pound cake can be used instead of homemade.
- Layering can also be done in a trifle dish for easier assembly.
- Store leftovers in the fridge and enjoy within 2–3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 52g
- Sodium: 360mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 145mg
Keywords: banana pudding pound cake, southern dessert, banana cake with pudding, mile high cake, creamy banana dessert