The Mile High Banana Pudding Pound Cake is a show-stopping dessert that blends the richness of buttery pound cake with the creamy indulgence of classic banana pudding. Towering in height and flavor, this cake is layered with velvety banana pudding cream, finished with a cloud of whipped topping, and crowned with crushed vanilla wafers and banana slices. Decadent, nostalgic, and perfect for celebrations, it’s a true Southern comfort dessert reimagined.

Why You’ll Love This Recipe

This cake is the ultimate fusion of two beloved desserts: banana pudding and pound cake. Its moist crumb, ripe banana flavor, and creamy pudding filling create a satisfying texture in every bite. The whipped topping and vanilla wafers add lightness and crunch, balancing the richness of the cake. Whether you’re making it for a holiday table, a birthday celebration, or just to indulge your sweet tooth, this recipe is sure to become a crowd favorite.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pound Cake:

unsalted butter, softened
granulated sugar
large eggs
all-purpose flour
baking powder
salt
whole milk
vanilla extract
ripe bananas, mashed

For the Banana Pudding Layer:

instant banana pudding mix
cold milk
sweetened condensed milk
heavy whipping cream, whipped

For the Frosting & Topping:

whipped topping (Cool Whip or stabilized whipped cream)
crushed vanilla wafers
whole vanilla wafers, for garnish
fresh banana slices (optional)

directions

Prepare the Cake Batter:
Preheat the oven to 325°F (163°C). Grease and flour a tall tube or bundt pan thoroughly.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

In a separate bowl, whisk together the flour, baking powder, and salt. In a measuring cup, combine the milk and vanilla extract. Add the dry ingredients and milk mixture alternately to the butter mixture, starting and ending with the dry ingredients. Mix just until combined.

Stir in the mashed bananas until smooth and evenly distributed. Pour the batter into the prepared pan and smooth the top.

Bake the Cake:
Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely before decorating.

Make the Banana Pudding Layer:
In a large bowl, whisk the banana pudding mix with cold milk and sweetened condensed milk until thickened. Fold in the whipped cream gently to keep the texture light and airy.

Assemble the Cake:
Once the cake is fully cooled, spread a thick layer of whipped topping over the top and sides of the cake. Spoon or pipe a generous amount of banana pudding cream on top. Sprinkle with crushed vanilla wafers and garnish with whole vanilla wafers and fresh banana slices just before serving.

Servings and timing

Servings: 12 slices
Prep Time: 25 minutes
Cook Time: 80 minutes
Total Time: 1 hour 45 minutes
Calories: 495 kcal per serving

Variations

Layered Version: Slice the cake horizontally and fill with banana pudding cream between layers for a classic layer-cake style.
Banana-Free Option: Replace mashed bananas in the batter with sour cream for a more neutral pound cake that still complements the pudding.
Toasted Coconut Topping: Add toasted coconut flakes for extra texture and flavor.
Mini Bundt Cakes: Make individual mini cakes for personal-sized desserts or parties.
Spiced Banana Cake: Add cinnamon or nutmeg to the batter for a warm, spiced flavor.

storage/reheating

Store the assembled cake in the refrigerator, covered with plastic wrap or in a cake container, for up to 3 days. For best texture and appearance, add banana slices just before serving to avoid browning. The unassembled pound cake can be frozen for up to 2 months. Wrap tightly in plastic wrap and foil, and thaw overnight in the refrigerator before decorating. Reheating is not necessary, as this dessert is best served chilled.

FAQs

Can I use homemade banana pudding instead of instant?

Yes, homemade pudding can be used if it’s thick enough to hold its shape and not runny when layered.

Can I make this cake a day in advance?

Absolutely. In fact, the flavors develop well overnight. Add fresh banana slices right before serving.

How do I keep bananas from browning?

Toss banana slices in lemon juice to slow oxidation, or add them just before serving for the best look.

What can I use instead of Cool Whip?

You can use homemade stabilized whipped cream or any other whipped topping of your choice.

Is this cake freezer-friendly?

The plain pound cake can be frozen. However, the banana pudding and whipped toppings are not recommended for freezing.

Can I make this in a regular cake pan?

Yes, but use a high-sided cake pan or tube pan to accommodate the height of the pound cake.

Why is it called “Mile High”?

The name reflects the tall structure of the cake and the towering layers of pudding and topping, giving it dramatic visual appeal.

Can I add more bananas to the batter?

It’s best not to exceed the recipe amount to avoid a dense or overly moist texture. Stick to two ripe bananas for balance.

What type of bananas should I use?

Use very ripe bananas with brown spots for the best sweetness and banana flavor.

Can I use other pudding flavors?

Yes, vanilla or cheesecake pudding can be used, but banana flavor maintains the classic pudding theme.

Conclusion

Mile High Banana Pudding Pound Cake is the ultimate dessert for banana lovers and fans of rich, comforting sweets. With its moist crumb, luscious banana cream filling, and nostalgic toppings, it’s a perfect centerpiece for gatherings, potlucks, or holiday feasts. Easy to make yet incredibly indulgent, this cake brings together the best of banana pudding and pound cake in one unforgettable creation.