Mile High Banana Pudding Pound Cake
There’s something truly magical about the combination of rich butter, fluffy cake, and the comforting flavors of banana pudding in a pound cake form.
The Mile High Banana Pudding Pound Cake takes a classic treat and elevates it to new heights with its perfectly moist texture, a hint of banana, and the creamy sweetness of pudding.
Whether you’re hosting a family gathering, a special occasion, or simply want a delicious homemade dessert, this cake will surely impress.
Ingredients
1 pound (4 sticks) unsalted butter, room temperature
3 1/2 cups granulated sugar
1 tablespoon vanilla extract
2 teaspoons banana extract (optional, if you can find it)
1 teaspoon baking powder
1 teaspoon salt
8 large eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour
1 1/3 cup heavy whipping cream, room temperature
1 box (3.4 oz) Instant Banana Cream Pudding Mix
Instructions
Begin by preheating your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan to ensure your cake will come out easily after baking.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until the mixture is light and fluffy.
This can take about 5 minutes with an electric mixer on medium speed. The key to a light, airy pound cake is ensuring the butter and sugar are well combined and creamy.
Add the vanilla extract and banana extract (if using), and continue to beat until the mixture is fully incorporated.
The banana extract will infuse the batter with an extra layer of banana flavor, though you can skip it if you prefer a more subtle taste.
In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the creamed butter mixture in three parts, alternating with the heavy whipping cream.
Begin and end with the flour mixture, mixing gently on low speed after each addition. This will help maintain a smooth batter without overworking the gluten.
Once the flour and cream are fully incorporated, add the instant banana cream pudding mix. Mix until everything is combined into a thick, smooth batter.
The pudding mix adds a creamy, rich texture to the cake and contributes to its moistness.
Carefully fold in the eggs one at a time, making sure each egg is fully mixed before adding the next. Be cautious not to overmix at this stage to keep the cake light and tender.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake for 1 hour and 15 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
How to Make
To begin, ensure that all ingredients are at room temperature. This helps to achieve a smoother, more evenly mixed batter. Cold ingredients can cause the batter to curdle and result in a denser cake.
Creaming the butter and sugar together is a crucial step. This process incorporates air into the mixture, which helps the cake rise and creates that desirable soft.
light texture. The longer you beat the butter and sugar, the fluffier your cake will be.
When mixing in the dry ingredients, be careful not to overmix the batter. Overworking the flour can lead to a dense, tough cake. Mix only until the ingredients are just combined.
Using cake flour instead of all-purpose flour yields a lighter, fluffier crumb. Cake flour has a lower protein content, which helps the cake rise higher and remain tender.
If you don’t have cake flour, you can use all-purpose flour, but be sure to sift it to reduce its heaviness.
The addition of heavy whipping cream is what gives the cake its moistness and richness. It’s important to use room temperature cream so it can blend seamlessly into the batter.
Be sure to add the eggs one at a time. This ensures that each egg is fully incorporated into the batter, resulting in a smoother mixture.
If you add the eggs too quickly, they may not emulsify properly, leading to an uneven texture.
Finally, when it comes to baking, make sure to test the cake for doneness by inserting a toothpick or cake tester into the center.
If it comes out clean, the cake is ready. Let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Variations
While the banana flavor in this cake is undeniably delicious, there are plenty of ways to put your own twist on this recipe. For a richer banana taste.
you can mash ripe bananas and fold them into the batter in place of the banana extract. This will enhance the banana flavor and add moisture.
For a bit of added texture, consider folding in crushed vanilla wafer cookies or chopped nuts such as pecans or walnuts. This will bring an extra layer of crunch to each bite.
If you love a bit of chocolate with your bananas, swirl in some mini chocolate chips or drizzle melted chocolate over the finished cake. The combination of banana and chocolate is always a hit!
For a more tropical twist, you could substitute coconut extract for the banana extract and fold shredded coconut into the batter.
This gives the cake a delicious, coconutty flavor that pairs wonderfully with the richness of the cream.
To make the cake extra indulgent, top it with a cream cheese frosting or whipped cream. You can also add a sprinkle of crushed graham crackers for that authentic banana pudding topping.
If you prefer a lighter version of the cake, substitute the heavy whipping cream with buttermilk or a lower-fat alternative.
This will reduce the richness of the cake while still maintaining its tenderness.
For a more festive variation, decorate the top of the cake with fresh banana slices and a drizzle of caramel sauce. This makes for an elegant presentation at any gathering.
Tips
To ensure the cake has the best texture, be sure to use room temperature ingredients. Cold butter or eggs can lead to a lumpy batter, resulting in a denser cake.
When greasing and flouring the bundt pan, be generous to avoid the cake sticking. You can also use a non-stick spray designed for baking with flour to make this process easier.
If you don’t have a bundt pan, this recipe can also be baked in two 9-inch round cake pans. Just adjust the baking time, as smaller cakes may need less time in the oven.
For an extra boost of flavor, consider adding a small amount of cinnamon or nutmeg to the flour mixture. These warm spices pair well with the sweetness of banana and add depth to the cake.
When testing for doneness, don’t just rely on a toothpick in the center. Gently tap the top of the cake—if it bounces back, it’s done.
If the cake starts to brown too quickly in the oven, cover the top with aluminum foil and continue baking until done.
This prevents the cake from overbaking on the outside while ensuring it remains moist inside.
Once baked, allow the cake to cool completely before slicing. This gives the crumb time to set and results in cleaner, more attractive slices.
Conclusion
The Mile High Banana Pudding Pound Cake is a delightful treat that combines the comforting flavor of banana pudding with the rich texture of a pound cake. It’s perfect for any occasion and will surely be a crowd-pleaser.
With its tender crumb and rich, sweet flavor, this cake is sure to become a favorite in your dessert repertoire.
Whether you enjoy it plain, with whipped cream, or topped with fresh banana slices, this cake brings the best of both worlds—banana pudding and pound cake—into one delicious dessert.