This Warm Banana Pudding Pound Cake is a rich Southern-inspired dessert featuring a buttery pound cake filled with sweet bananas and creamy vanilla pudding, then finished with a luscious vanilla glaze. Every bite is warm, moist, and irresistibly comforting.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1/2 cup brown sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup mashed ripe bananas
- 1/2 cup sour cream
- 1 tsp vanilla extract
Banana Pudding Filling
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 ripe banana, sliced
Vanilla Glaze
- 2 cups powdered sugar
- 3 tbsp milk
- 1 tsp vanilla extract
Instructions
Preheat the oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan.
Cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Fold in the mashed bananas and vanilla extract.
Prepare the pudding by whisking the pudding mix with the cold milk until thickened. Fold in the sliced bananas.
Spread half of the cake batter into the prepared pan. Spoon the banana pudding filling over the batter, leaving a small border around the edges. Cover with the remaining batter.
Bake for 70–80 minutes, or until a toothpick inserted into the cake portion comes out clean. Cool in the pan for 15 minutes before transferring to a wire rack.
Whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the warm cake and garnish with fresh banana slices if desired.
Serve warm for the ultimate banana pudding experience.
