07/25/2026
Banana Pudding Pound Cake
Ingredients
For the Cake:
1 cup (2 sticks) unsalted butter, softened
1/2 cup vegetable shortening (or substitute with butter)
2 1/2 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup whole milk (or buttermilk for tang)
2 tsp vanilla extract
1 cup mashed ripe bananas (about 2 medium)
1 cup crushed vanilla wafers
1 cup chopped pecans (optional)
For the Banana Pudding Glaze:
1 1/2 cups powdered sugar, sifted
2–3 tbsp milk (or heavy cream)
2 tbsp instant banana cream pudding mix (dry)
1/2 tsp vanilla extract
Crushed vanilla wafers (for garnish)
Instructions
1. Make the Cake:
Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
In a large bowl, cream butter, shortening, and sugar until light and fluffy (about 5 minutes).
Add eggs one at a time, mixing well after each.
In another bowl, whisk together flour, baking powder, and salt.
Add dry ingredients alternately with milk to the creamed mixture, beginning and ending with flour. Mix until just combined.
Stir in vanilla and mashed bananas.
Fold in crushed vanilla wafers and pecans (if using).
Pour batter into the prepared bundt pan.
Bake 70–80 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan 15 minutes, then turn out onto a wire rack to cool completely.
2. Make the Glaze:
In a small bowl, whisk together powdered sugar, milk, banana pudding mix, and vanilla until smooth and pourable.
Adjust consistency with more sugar (for thicker) or milk (for thinner).
3. Assemble:
Drizzle glaze over cooled cake.
Sprinkle crushed vanilla wafers on top for garnish.
4. Serve & Enjoy:
Slice thick pieces and enjoy the banana pudding flavor in cake form.
