Ingredients

For the Pound Cake:

1½ cups (340g) unsalted butter, softened

2 cups (400g) granulated sugar

1 cup (220g) packed light brown sugar

5 large eggs, room temperature

3 ripe bananas, mashed

1 (3.4 oz / 96g) box instant banana pudding mix (dry)

1 tsp vanilla extract

3 cups (375g) all-purpose flour

½ tsp baking powder

½ tsp salt

1 cup (240ml) whole milk or buttermilk

For the Pudding Glaze:

1 (3.4 oz / 96g) box instant vanilla or banana pudding mix

1½ cups (180g) powdered sugar

½ cup (120ml) milk (plus more as needed)

4 oz (113g) cream cheese, softened

1 tsp vanilla extract

Topping (Optional):

Crushed Nilla Wafers or Golden Oreos

Banana slices (add just before serving)

Instructions

1. Make the Cake
Preheat oven to 325°F (163°C). Grease and flour a Bundt pan well.

In a large bowl, cream butter and sugars until light and fluffy (3–5 min).

Add eggs one at a time, mixing well after each.

Mix in mashed bananas, pudding mix, and vanilla extract.

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

Alternate adding dry ingredients and milk to the batter, beginning and ending with flour. Mix just until combined.

Pour batter into the prepared pan and smooth the top.

Bake for 70–80 minutes, or until a skewer comes out clean.

Cool in pan for 15 minutes, then turn out onto a rack to cool completely.

2. Make the Glaze
In a bowl, beat cream cheese until smooth.

Add pudding mix, powdered sugar, and vanilla.

Slowly add milk until glaze is pourable but thick.

Whisk until smooth and glossy.

3. Assemble
Pour glaze over cooled cake, letting it drip over the sides.

Top with crushed wafers and banana slices just before serving for freshness. #poundcake #cake #bananapudding #dessert