If you love banana pudding and pound cake, this dessert combines the best of both. The Mile High Banana Pudding Pound Cake is rich, creamy, and full of layers that make every slice a showstopper. Imagine moist banana pound cake layered with velvety banana pudding and topped with luscious cream cheese frosting — a true Southern comfort dessert elevated to perfection.
A Classic Southern Dessert with a Modern Twist
This recipe takes the traditional banana pudding and transforms it into an elegant layer cake that’s still easy enough to make at home. The buttery pound cake base is infused with mashed ripe bananas for natural sweetness and moisture. Between the cake layers, you’ll find a light, cloud-like banana pudding filling that tastes just like the classic dessert. Finally, everything is crowned with smooth cream cheese frosting and crushed Nilla wafers for that nostalgic crunch.
It’s a dessert that feels like comfort food but looks like something straight out of a bakery window.
Why You’ll Love This Cake
- Rich banana flavor — ripe bananas and banana pudding create an authentic, fruity taste.
- Velvety texture — the mix of moist cake, creamy pudding, and smooth frosting creates the perfect bite.
- Beautiful presentation — tall layers and Nilla wafer garnish give the cake its signature “mile high” look.
- Perfect for gatherings — a hit at birthdays, holidays, or Sunday dinners.
- Make-ahead friendly — actually tastes even better the next day after chilling.
Ingredients
For the Banana Pudding Filling
- 1 (3.4 oz) box instant banana pudding mix
- 1 ½ cups cold milk
- 1 cup heavy whipping cream, whipped to stiff peaks
For the Pound Cake
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 ½ teaspoons vanilla extract
- 3 ripe bananas, mashed
- ½ cup sour cream
For the Cream Cheese Frosting
- 1 (8 oz) block cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream (as needed for consistency)
Garnish
- Nilla wafers (whole and crushed)
- Banana slices (optional, add before serving to prevent browning)
Step-by-Step Instructions
Step 1: Make the Pound Cake
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch square cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Mash the bananas until smooth and fold them into the butter mixture along with the sour cream. Mix just until combined.
Gradually add the dry ingredients to the wet mixture, stirring gently until the batter is smooth.
Divide the batter evenly between the pans and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 2: Make the Banana Pudding Filling
In a large bowl, whisk together the banana pudding mix and cold milk until the mixture thickens.
Gently fold in the whipped cream until the filling becomes light and fluffy. Chill in the refrigerator while preparing the frosting.
Step 3: Make the Cream Cheese Frosting
In a clean bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating until fully incorporated.
Add the vanilla extract and enough heavy cream to reach a smooth, spreadable consistency. The frosting should be thick but easy to spread.
Step 4: Assemble the Mile High Cake
Place one cooled cake layer on a large serving plate. Spread an even layer of the banana pudding filling over the top.
Place the second cake layer on top of the pudding. Press gently to secure.
Spread the cream cheese frosting generously over the top and sides of the cake. For an extra-decorative finish, pipe additional frosting around the edges.
Top with whole Nilla wafers for visual appeal and sprinkle with crushed wafers for texture.
If using banana slices, add them just before serving to prevent discoloration.
Chill the cake for at least 1–2 hours before slicing. This helps the layers set and makes for cleaner slices.
Tips for the Best Banana Pudding Pound Cake
- Use very ripe bananas — they add more sweetness and flavor while keeping the cake moist.
- Do not overmix the batter — mix just until combined to keep the texture soft and tender.
- Chill before serving — this allows the pudding layer to firm up, making it easier to slice neatly.
- Whip the cream to stiff peaks — this ensures the pudding filling stays fluffy and stable.
- Keep banana slices fresh — dip them in lemon juice before using if you want to prevent browning.
- Serve cold — banana pudding desserts taste best when chilled.
Flavor Variations
- Peanut Butter Twist: Add ¼ cup creamy peanut butter to the frosting for a banana-peanut butter flavor combination.
- Caramel Banana Cake: Drizzle homemade caramel sauce between layers before frosting.
- Coconut Banana Cake: Add shredded coconut to the pudding layer for extra texture and a tropical flavor.
- Chocolate Banana Version: Mix ½ cup mini chocolate chips into the cake batter for a richer taste.
Serving Suggestions
This cake is perfect for any special occasion. Serve it chilled straight from the refrigerator for a refreshing treat. Pair each slice with:
- A drizzle of caramel or chocolate sauce
- A dollop of whipped cream
- Fresh banana slices or berries
- A sprinkle of crushed Nilla wafers for crunch
It’s a crowd-pleaser for birthdays, potlucks, and holiday dinners. The rich layers and creamy texture make it feel like a restaurant-style dessert that’s surprisingly easy to make at home.
FAQs
Can I use a boxed cake mix for the base?
Yes, but homemade pound cake provides better flavor and texture. If you use a mix, choose yellow or banana-flavored cake.
How long does this cake last in the refrigerator?
The cake will keep for up to 4 days when stored in an airtight container in the fridge.
Can I freeze the cake?
You can freeze the cake layers (without filling or frosting) for up to 2 months. Thaw overnight, then assemble before serving.
Why is it called a “Mile High” cake?
The name refers to its tall, layered structure — thick cake layers, a creamy filling, and generous frosting make it look sky-high.
Can I make the pudding layer ahead of time?
Yes, the banana pudding filling can be made a day ahead and chilled until ready to assemble.
Conclusion
The Mile High Banana Pudding Pound Cake combines everything you love about classic banana pudding with the heartiness of a traditional pound cake. With its creamy layers, buttery texture, and sweet banana flavor, it’s the ultimate comfort dessert for any celebration.
Every bite delivers nostalgia and indulgence — the perfect ending to a family dinner or festive gathering. Chill it, slice it thick, and watch it disappear in minutes.
Total Time: 1 hour 30 minutes
Servings: 12
Course: Dessert
Cuisine: Southern
Method: Baking
Difficulty: Intermediate
Main Keywords: Mile High Banana Pudding Pound Cake, Banana Pudding Cake, Southern Banana Dessert
Nutrition (per serving):
Calories: 490 | Fat: 25g | Carbohydrates: 60g | Protein: 6g | Sugar: 48g