Indulge in the ultimate Southern comfort dessert with this Banana Pudding Pound Cake recipe, a perfect blend of two classic favorites. This homemade pound cake is infused with creamy banana pudding, rich Amaretto liqueur, and a hint of almond flavor, creating a moist, buttery, and utterly irresistible treat. Topped with a luscious glaze and garnished with Nilla wafer crumbs, banana slices, and fresh mint, this cake is a showstopper for any occasion.
This recipe combines the best of both worlds: the dense, crumbly texture of a traditional Southern pound cake and the sweet, creamy essence of banana pudding. The addition of Amaretto liqueur adds a sophisticated twist, making it a perfect dessert for holidays, gatherings, or a special weekend treat. Follow our step-by-step guide to create this decadent masterpiece in your own kitchen!
Ingredients
For the Cake
- 3 cups all-purpose flour, sifted
- 5.1 oz box banana cream instant pudding mix (do not prepare)
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 8 oz cream cheese, room temperature
- 1⅔ cups mashed bananas (about 2 small bananas)
- 2 tablespoons Amaretto liqueur (or almond, banana, or vanilla extract)
- 1 cup heavy whipping cream
- 1½ cups unsalted butter
- 1 tablespoon banana extract
- 3 cups granulated sugar
- 6 large eggs, room temperature
For the Glaze
- ½ cup whipped heavy cream
- ¾ cup powdered sugar, sifted
- 2 tablespoons Amaretto liqueur (or almond, banana, or vanilla extract)
- 6 crushed vanilla wafers
- Mint leaves and banana slices for garnish
Preparation
Preheat oven to 325°F. Grease a 10-inch tube or bundt pan with shortening and sugar or cake release spray. In a mixer, whip heavy cream to stiff peaks and set aside. In the same bowl, beat butter and cream cheese until fluffy. Add sugar and mix until light and creamy. Reserve 2 tablespoons of pudding mix for glaze. Combine flour, remaining pudding mix, salt, baking powder, and baking soda in a bowl. In another bowl, mix eggs, banana extract, and mashed bananas. Gradually add flour mixture to butter mixture, then fold in whipped cream. Pour batter into pan and bake for 1 hour 30-45 minutes. Cool completely before glazing. For glaze, whisk heavy cream, powdered sugar, Amaretto, and reserved pudding mix. Drizzle over cake and garnish with crushed wafers, banana slices, and mint. Store in the refrigerator for up to 7 days.
