Banana Pudding Pound Cake
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A soft, moist Bundt cake made with yellow cake mix, banana and vanilla pudding, buttermilk, and sour cream. It is finished with a creamy banana pudding icing, vanilla wafers, and optional Chessman cookies.
- Time
- 2 hours 30 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Cake
- 430 g
- 125 g
- 50 g
- 50 g
- 200 g
- 110 g
- 365 g
- 120 g
- 200 g
- 5 g
Banana Pudding Icing
- 30 g
- 95 g
- 730 g
- 395 g
- 340 g
Weights are estimates. Together, the ingredients weigh about 3.47 kg before cooking, which is about 290 g per serving.
Steps
Cake
Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Thoroughly spray a Bundt pan with nonstick baking spray, making sure the center tube and all ridges are coated.
Combine the yellow cake mix, flour, banana cream pudding mix, vanilla pudding mix, sugar, vegetable oil, buttermilk, sour cream, eggs, and vanilla bean gel in a large mixing bowl. Mix until the batter is smooth and evenly combined, scraping down the sides of the bowl as needed.
Pour half of the batter into the prepared Bundt pan and spread it into an even layer.
Add crushed vanilla wafers over the center of the batter to form the middle layer. Keep the wafers away from the outside edge of the pan so they remain enclosed in the cake.
Pour the remaining batter over the wafer layer and smooth the surface gently.
Bake at 350°F (180 °C) (175°C (350 °F)) for 45 minutes to 1 hour, until a toothpick inserted into the thickest part comes out clean or with only a few moist crumbs. If needed, continue baking for another 10–15 minutes.
Remove the cake from the oven and let it cool completely in the pan before inverting it onto a serving plate. Flipping while warm may cause the cake to break.
Banana Pudding Icing
For the icing, whisk the banana cream pudding mix, vanilla pudding mix, and cold milk in a bowl until the mixture thickens.
In a separate bowl, blend the softened cream cheese and sweetened condensed milk until completely smooth and creamy, with no visible lumps.
Fold the thickened pudding mixture into the cream cheese mixture. Fold in the whipped topping until the icing is creamy and evenly combined; avoid overmixing so the topping stays light.
Refrigerate the icing for at least 1 hour so it firms up before decorating the cake.
Spread the chilled pudding icing over the completely cooled cake. Add vanilla wafers around the top, drizzle extra pudding into the center, and decorate with Chessman cookies if desired.
Notes
The source does not specify exact amounts for the crushed or decorative vanilla wafers or the optional Chessman cookies. Chill leftovers because of the pudding and cream cheese icing. The cake should be completely cool before icing.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 751
- Protein
- 13 g
- Carbs
- 105 g
- Fat
- 32 g
- Fiber
- 1 g
Where the calories come from
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