Mile High Banana Pudding Cake

This Mile High Banana Pudding Cake is a show-stopping dessert that combines the rich, buttery density of a classic southern pound cake with the creamy, nostalgic flavors of traditional banana pudding—complete with vanilla wafers and fresh banana notes.

Ingredients

For the Cake:

• 3 cups All-Purpose Flour (spooned and leveled)
• 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 1 cup (2 sticks) Unsalted Butter, softened
• 1 package (8 oz) Cream Cheese, softened
• 3 cups Granulated Sugar
• 6 Large Eggs, room temperature
• 1 tsp Pure Vanilla Extract
• 1 tsp Banana Extract (optional, for an extra burst of banana flavor)
• 1/3 cup Whole Milk

For the Creamy Pudding Frosting & Assembly:

• 1 small box (3.4 oz) Instant Vanilla Pudding Mix
• 1.5 cups Cold Whole Milk
• 2 cups Heavy Whipping Cream (chilled)
• 1/3 cup Confectioners’ Sugar
• 1 tsp Vanilla Extract
• 1–2 ripe Bananas, sliced (for layering or garnish)
• 1 cup Vanilla Wafers (Nilla Wafers), crushed plus a few whole ones for topping

Step-by-Step Instructions

1. Bake the Cake Base: Preheat your oven to 325°F (165°C). Thoroughly grease and flour a 10-inch bundt pan or tube pan. Whisk together the flour, baking powder, and salt. In a large mixer bowl, beat the softened butter and cream cheese until smooth, then gradually add the sugar until fluffy. Add eggs one at a time, followed by the vanilla and banana extracts. Alternately add the dry ingredients and 1/3 cup milk, mixing just until combined. Pour into the pan and bake for 60 to 75 minutes until a tester comes out clean. Cool completely.
2. Prepare the Pudding Base: In a medium bowl, whisk together the instant vanilla pudding mix and 1.5 cups of cold milk for about 2 minutes until it thickens. Place it in the refrigerator to set.
3. Whip the Cream: In a chilled mixing bowl, whip the heavy whipping cream, confectioners’ sugar, and vanilla extract until stiff peaks form.
4. Create the Mile-High Frosting: Gently fold the chilled vanilla pudding into the freshly whipped cream until smooth and airy, creating a light yet rich banana-pudding-style whipped frosting.
5. Assemble and Decorate: Place your cooled cake on a serving stand. Generously frost the top and sides with the vanilla pudding whipped cream, swirling it high. Press crushed vanilla wafers and fresh banana slices around the base and top, garnishing with a few whole cookies.

Pro-Tips for Success

• Chill Before Serving: Because the frosting features whipped cream and pudding, keep the assembled cake in the refrigerator until ready to serve so it holds its “mile-high” shape.
• Preventing Banana Browning: If adding fresh banana slices to the outer garnish right before serving, brush them lightly with a tiny bit of lemon juice to keep them bright and fresh.