Best Banana Pudding Pound Cake with Amaretto Liqueur is from scratch and has banana pudding, amaretto (almond) liqueur, cream cheese, and Nilla wafers. All the classic banana pudding ingredients in a totally homemade pound cake recipe.
I combined two traditionally Southern and perpetually favorite desserts into one cake! Yep! Southern Pound Cake and Banana Pudding crashed into each other and the result was a beautiful thing!
This Southern pound cake has classic components. It’s buttery, with a fine crumb, and crusty top. It’s flavored with banana pudding in both the cake and the glaze. Also, both are spiked with Amaretto (almond) liqueur. Finally, I finished it with Nilla wafer crumbs both for taste, texture, and garnish.
Also, I garnished the top of the cake with mint leaves and banana slices. I recommend waiting until just before you serve it to garnish with bananas slices. They tend to turn brown quickly.
Ingredients
FOR THE CAKE
3 cups all-purpose flour sifted then measured
5.1 ounce box banana cream instant pudding mix, do not make the pudding
½ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
8 ounces cream cheese at room temperature
1 and ⅔ cups bananas mashed, about 2 small bananas
2 tablespoons Amaretto liqueur sub almond, banana, or vanilla extract
1 cup heavy whipping cream
1 and ½ cup butter unsalted (see post for subs)
1 tablespoon banana extract like this
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 tablespoons Amaretto liqueur or almond, banana, or vanilla extract
6 crushed vanilla wafers
mint leaves and banana slices for garnish
Instructions
Please see post above for substitutions and recommendations
FOR THE CAKE
Preheat oven to 325° F. (If you haven’t calibrated your oven recently, I recommend you calibrate your oven once a year. For info read: How to Calibrate your Oven.)
Coat a 10-inch, 12-cup tube pan or bundt pan with solid vegetable shortening and sugar or Wilton cake release spray.
In the bowl of your electric mixer, beat the heavy whipping cream until stiff peak stage. Spoon it into another bowl and set aside to *add to the mixture later.
In the same bowl of an electric mixer (bowl 1 electric mixer), beat butter and cream cheese until fluffy. Add granulated sugar and beat on medium speed until the mixture is fluffy. Stop the mixer and scrape the sides. Mix again.
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