Banana Pudding Pound Cake
Ingredients:
For the Cake:
1 box yellow cake mix
1 (3.4 oz) box instant banana cream pudding mix
4 large eggs
1 cup water
1/2 cup vegetable oil
1 cup mashed ripe bananas (about 2 bananas)
1 tsp vanilla extract
For the Topping:
1 cup sweetened condensed milk
1 cup whipped topping or whipped cream
2 bananas, sliced
10 vanilla wafers, crushed
Directions:
Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan.
In a large bowl, combine cake mix, pudding mix, eggs, water, oil, mashed bananas, and vanilla extract.
Beat with an electric mixer for about 2 minutes until well combined.
Pour batter into prepared pan and bake for 55–65 minutes or until a toothpick inserted comes out clean.
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Once cooled, drizzle sweetened condensed milk evenly over the cake.
Top with whipped topping, banana slices, and crushed vanilla wafers.
Chill for 30 minutes before serving for best texture.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes
Kcal: 420 kcal | Servings: 12 servings
Tips:
Add a teaspoon of cinnamon to the batter for extra warmth and depth.
Decorate right before serving to keep bananas from browning.
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