Banana Pudding Cream Cheese Pound Cake

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May. 14, 2018

Banana pudding and pound cake collide in thisBanana Pudding Cream Cheese Pound Cake.The rich dense batter is filled with fresh bananas and banana pudding to give it a moist texture and robust banana flavor. The vanilla cream glaze is crowed with a sprinkling of crushed vanilla wafers that checks all the boxes for this banana pudding loving girl.


All purpose flour 3 Cup (48 tbs)
Instant banana cream pudding mix 3 1/2 Ounce (1 package)
Salt 1/2 Teaspoon
Baking soda 1/4 Teaspoon
Baking powder 1/4 Teaspoon
Granulated sugar 3 Cup (48 tbs)
Butter sticks 3 , softened (about 1 1/2 cup)
Canned cream cheese 8 Ounce , softened (1 can)
Bananas 2 Medium , mash (about 1 cup)
Eggs 6 Large
Pure vanilla extract 2 Teaspoon
For the glaze:
Powdered sugar 1 Cup (16 tbs)
Heavy cream 2/3 Cup (10.67 tbs)
Pure vanilla extract 1 Teaspoon
Vanilla wafers 5 , crush (for garnish)



1.Preheat the oven to 325°F. Move the oven rack to the lower 1/3 of the oven.


2.Sift together the all purpose flour, pudding mix, salt, baking powder, and baking soda. Set aside.

3.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.

4.Add the sifted dry ingredients alternately with the mashed banana. Mix until fully combined, stopping to scrape the sides of the bowl periodically.

5.Spread into a greased and floured tube pan. Bounce the pan on the counter a few times to release air bubbles. Place into the preheated oven.

6.Bake for 1 hour 35-45 minutes. Check the top for browning around 1 hour 20 minutes.

7.Lay a flat piece of aluminum foil on top to prevent over-browning if needed.

8.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.

9.For 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.

10.Sprinkle with crushed vanilla wafers.

11.Store refrigerated.


12.Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 105 Minutes
Ready In: 105 Minutes
Servings: 12