Banana Pudding Pound Cake with Amaretto Liqueur

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This Banana Pudding Pound Cake is a decadent dessert that blends two beloved Southern classics: pound cake and banana pudding. With layers of banana cream, amaretto (or almond) liqueur, and a rich cream cheese batter, this cake is perfect for any occasion. It’s topped with a creamy glaze, crushed Nilla wafers, and fresh banana slices for the ultimate indulgence. Let’s dive into how to make this rich and flavorful cake!

Ingredients:

For the Cake:
  • 3 cups all-purpose flour, sifted then measured
  • 1 (5.1 oz) box banana cream instant pudding mix (do not prepare pudding)
  • ½ tsp salt
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • 8 oz cream cheese, at room temperature
  • 1 ⅔ cups mashed bananas (about 2 small bananas)
  • 2 tbsp Amaretto liqueur (or use almond, banana, or vanilla extract)
  • 1 cup heavy whipping cream
  • 1 ½ cups unsalted butter, room temperature (see post for substitutes)
  • 1 tbsp banana extract
  • 3 cups granulated sugar
  • 6 large eggs, at room temperature
For the Glaze:
  • ½ cup heavy whipping cream, whipped
  • ¾ cup powdered sugar, sifted then measured
  • 2 tbsp Amaretto liqueur (or almond, banana, or vanilla extract)
  • 6 crushed vanilla wafers
  • Mint leaves and banana slices for garnish

Instructions:

1. Prepare the Cake:

  • Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or a tube pan (12-cup capacity).
  • In a large mixing bowl (bowl 1), beat together the butter, cream cheese, and sugar on medium speed until fluffy and smooth. This may take about 4-5 minutes. Stop to scrape the sides of the bowl, then continue mixing.
  • In another bowl (bowl 2), whisk together the flour, banana cream instant pudding mix, salt, baking powder, and baking soda. Set aside.
  • In a third bowl (bowl 3), combine the eggs, banana extract, and mashed bananas. Gradually mix this into the butter and cream cheese mixture (bowl 1). Mix gently.
  • Slowly add the flour mixture (bowl 2) to the wet mixture, alternating with the Amaretto liqueur and the heavy cream. Mix until just combined.
  • Fold in the whipped cream by hand with a spatula, ensuring it’s well incorporated but taking care not to deflate it.
  • Pour the batter into the prepared pan and smooth the top with a spatula.

2. Bake the Cake:

  • Bake at 325°F for 1 hour 30 to 1 hour 45 minutes, or until a wooden pick inserted into the center of the cake comes out clean or with only a few dry crumbs. You can also check the cake’s internal temperature; it should reach 200°F when fully cooked.
  • Once baked, remove the cake from the oven and let it cool in the pan for 30 minutes. Then, invert the cake onto a wire rack to cool completely. Wait until it is fully cooled before glazing or garnishing.

3. Prepare the Glaze:

  • In a bowl, whisk together the whipped heavy cream, powdered sugar, Amaretto liqueur, and the reserved 2 tablespoons of instant pudding mix. Mix until the glaze is smooth and the sugar has dissolved.
  • Spoon the glaze over the cooled cake, allowing it to drip down the sides.
  • For extra flavor and texture, sprinkle the cake with crushed Nilla wafers and garnish with banana slices and fresh mint leaves. (Note: It’s best to add banana slices just before serving, as they tend to brown quickly.)

4. Serve and Enjoy:

  • Slice and serve your Banana Pudding Pound Cake chilled or at room temperature. It’s perfect for holidays, gatherings, or any time you want to impress with a rich, flavorful dessert.

Storage:

  • Store leftover cake in an airtight container in the refrigerator for 5-7 days. If you’ve used fresh banana slices for garnish, it’s best to remove them before storing.
  • You can also freeze the unglazed cake for up to 2 months. To freeze, wrap the cake tightly in plastic wrap and aluminum foil.

Nutrition:

  • Calories: 512 kcal
  • Carbohydrates: 58g
  • Protein: 6g
  • Fat: 30g
  • Saturated Fat: 18g
  • Cholesterol: 147mg
  • Sodium: 290mg
  • Sugar: 40g
  • Fiber: 1g
  • Vitamin A: 1061 IU
  • Calcium: 47mg
  • Iron: 1mg

Tips:

  • If you don’t have Amaretto liqueur, feel free to substitute with almond extract, banana extract, or vanilla extract for a different flavor profile.
  • Ensure your cake is completely cool before adding the glaze to avoid it melting off the cake.

This Banana Pudding Pound Cake combines the best of two classic Southern desserts and adds a touch of sophistication with Amaretto liqueur. The result is a moist, flavorful cake that everyone will adore!

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