Incredibly moist and flavorful Banana Pudding Pound Cake that you’ll go bananas for, literally!

Banana Pudding Pound Cake

I’ve gone bananas and there’s no going back, my friends! This cake is pure banana bliss!

Banana Pudding Pound CakeI’m a southern girl and I was raised on banana pudding and pound cake, so this banana pudding pound cake was destined to happen one of these great days! It turned out just as I had dreamed it, if not better! It’s so moist and literally bursting with bananas!

Banana Pudding Pound Cake

I have such yummy memories of my mom’s out of this world banana pudding and her to die for sour cream pound cake for Sunday supper and special occasions growing up. She’ll be proud of this one, that’s for sure! And I can’t wait to bake it and take it to our next family get-together!

Super simple with sweet results! The pudding mix adds moistness and that incredible banana pudding flavor while the mashed and sliced bananas add melt in your mouth texture and even more marvelous moisture!

Banana Pudding Pound Cake

It’s the BEST, y’all! I promise it will be love at first bite for you and your loved ones, just like it was for me and mine!

Banana Pudding Pound Cake



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Banana Pudding Pound Cake

Banana Pudding Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Maegan - The BakerMama
  • Prep Time: 15 mins
  • Cook Time: 75 mins
  • Total Time: 1 hour 30 mins
  • Yield: 12
  • Category: Dessert


Incredibly moist and flavorful pound cake that you’ll go bananas for, literally!



  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 5 large eggs
  • 1 cup whole milk
  • 1 teaspoon vanilla
  • 3 cups flour
  • 1 (3.4 ounce) package banana cream instant pudding mix
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 medium bananas, mashed (about 1 and 1/3 cup)


  • 1 and 1/2 cups powdered sugar
  • 2 tablespoons whole milk
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350°F. Lightly grease and flour a round tube cake pan (10-12 cup capacity) and set aside.
  2. In the bowl of an electric mixer, beat the butter and sugar until well combined. Add the eggs, one at a time, and beat until well incorporated. With the mixer on low speed, slowly beat in the milk and vanilla until smooth.
  3. In a separate bowl, whisk together the flour, dry pudding mix, baking powder and salt. Add the dry mixture to the wet ingredients in the mixing bowl, one cup at a time, until just combined. Stir in the mashed bananas until evenly distributed.
  4. Spread batter evenly into prepared pan. Bake for 60-75 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan 10 minutes before inverting onto a wire rack to cool completely.
  5. For the icing, whisk together the powdered sugar, milk and vanilla until smooth and of drizzling consistency. Add more powdered sugar if too thin or more milk if too thick.
  6. Transfer cake to a cake stand or serving platter and drizzle with icing. Garnish with more banana slices just before serving, if desired.

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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    1. Hi Kim! You most certainly can bake this in a 13×9-inch pan. I would just recommend filling the pan no more than 2/3 of the way full for the best results to allow room for rising. I haven’t tested this recipe in a 13×9-inch pan so I couldn’t say for sure if you would have leftover batter. The baking time will certainly differ as it won’t take as long to bake in a 13×9-inch pan. I’m thinking it would take about 40-45 minutes instead. I hope this helps. Enjoy!

  1. Hi, I want to bake this cake this weekend, I will use my 12 cup Bundt pan, I wanted to know if I should bake at 350 per the recipe or 325 which is the standard baking temp for Bundt pans.

    1. Hi Mike! I always bake this recipe at 350 with great success. Feel free to bake it at 325, but just know that it could take longer than the baking time range listed in the recipe. Such a great recipe! Enjoy!

    1. Hi, Dana! It can be stored at room temp in a sealed container for up to 2 days. If you need to keep it longer, I would recommend refrigerating it!

  2. I substituted whole milk for coconut/almond milk blend, cut the sugar to 1 cup, used frozen bananas , and added one cup of walnuts. It was amazingly moist and delicious. I will definitely will make this again.

    1. I have recreated this cake and have stayed true to the recipe……in your photos of the finished sliced cake it looks like there are walnuts lurking around……. HHHMMM. The next three that I made I added eith pecans pieces or walnut meats to the batter at the last minute. Turned out perfect!! Great recipe.

      1. Hi Stacey! Love that you added nuts. There were no nuts added in the recipe or the photos. Those are just ripe banana chunks. 🙂 I’ll have to add some pecans or walnuts next time I bake it. Yum! Thanks for sharing!