Mile High Banana Pudding Pound Cake

Mile High Banana Pudding Pound Cake is an irresistible mashup of two Southern classics—banana pudding and buttery pound cake—all stacked into one stunning dessert. With layers of moist banana-flavored pound cake, creamy pudding, fresh bananas, and whipped topping, this cake is tall, rich, and completely indulgent. It’s the kind of show-stopping dessert I love bringing to potlucks, parties, or family dinners.

Why You’ll Love This Recipe

I love this recipe because it takes familiar, comforting flavors and elevates them into something special. The pound cake is dense and buttery, the banana pudding is smooth and creamy, and the whipped topping adds just the right lightness. It’s big, bold, and layered with flavor—and I always get asked for the recipe.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pound cake:

• Unsalted butter, softened

• Granulated sugar

• Eggs

• All-purpose flour

• Baking powder

• Salt

• Ripe bananas, mashed

• Vanilla extract

• Buttermilk

For the pudding filling:

• Instant banana pudding mix

• Cold milk

• Sweetened condensed milk

• Whipped topping (like Cool Whip)

• Sliced bananas

• Vanilla wafers or shortbread cookies (optional for layering or garnish)

Directions

1. I preheat the oven to 325°F and grease a bundt pan thoroughly.

2. In a large bowl, I cream together the butter and sugar until light and fluffy.

3. I add the eggs one at a time, beating well after each addition.

4. In a separate bowl, I whisk together the flour, baking powder, and salt.

5. I gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.

6. I stir in the mashed bananas and vanilla extract until just combined.

7. I pour the batter into the prepared bundt pan and bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted comes out clean.

8. I let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

For the pudding filling:

9. I whisk together the banana pudding mix, cold milk, and sweetened condensed milk until smooth and thickened.

10. I fold in the whipped topping gently until well combined.

11. Once the cake is fully cooled, I slice it horizontally into 2–3 thick layers.

12. I spread a layer of pudding filling between each cake layer, adding sliced bananas and crushed cookies if I want extra texture.

13. I top the entire cake with more pudding and whipped topping, then garnish with banana slices and cookies.

Servings and timing

This cake serves 12–16 people. It takes about 20 minutes to prep the batter, 60–70 minutes to bake, and additional time for cooling, assembling, and chilling. I usually set aside around 2.5 to 3 hours from start to finish, including refrigeration time for best texture.

Variations

Sometimes I add a caramel drizzle or cream cheese glaze on top for extra richness. If I’m short on time, I use store-bought pound cake and focus on layering it with the banana pudding. I also switch things up with vanilla or cheesecake pudding when I want a different twist.

Storage/Reheating

I keep this cake refrigerated, covered, for up to 3 days. The banana slices may darken slightly, but the flavor stays delicious. I don’t recommend freezing this one due to the pudding and fresh fruit—it’s best enjoyed cold and fresh.

FAQs

Can I use a different type of cake?

Yes, I sometimes use a classic vanilla or butter cake instead of pound cake, though the denser texture of pound cake holds up best with the layers.

Can I make this ahead of time?

Absolutely. I like making it a day ahead to let the flavors blend. I just keep it well-covered in the fridge.

How do I keep the bananas from browning?

I toss the banana slices lightly in lemon juice before adding them to the cake to help slow down browning.

What if I don’t have buttermilk?

I mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes to make a quick buttermilk substitute.

Do I have to slice the cake into layers?

No, I can pour the pudding over the whole cake as a topping instead. Slicing adds drama, but either method tastes amazing.

Conclusion

Mile High Banana Pudding Pound Cake is one of those unforgettable desserts that combines classic flavors with an impressive presentation. It’s creamy, rich, and full of banana goodness—perfect for any special occasion or when I just want to indulge. Every time I serve it, it’s the first dessert to disappear.