Banana Pudding Pound Cake
Instructions
For the Cake:
- Preheat oven to 325°F. Prepare a tube or bundt pan by coating it with solid vegetable shortening and sugar or using a cake release spray.
- In the bowl of your electric mixer, beat the heavy whipping cream until stiff peaks form. Transfer to another bowl and set aside.
- In the same mixer bowl, beat butter and cream cheese until fluffy. Add the granulated sugar and continue beating until the mixture is light and fluffy. Scrape the sides of the bowl as needed.
- Reserve 2 tablespoons of the pudding mix for the glaze. In a separate bowl, combine the remaining pudding mix, flour, salt, baking powder, and baking soda. Whisk together and set aside.
- Mix the eggs, banana extract, and mashed bananas in another bowl. Gradually add this to the butter and cream cheese mixture.
- Slowly incorporate the flour mixture into the mixer bowl, stopping to scrape the sides as necessary.
- Gently fold in the whipped cream by hand using a spatula. Ensure it is thoroughly mixed.
- Pour the batter into the prepared pan, smoothing the top. Bake for 1 hour 30 to 45 minutes, checking doneness with a wooden pick. The cake is done when it has no crumbs or dry crumbs on the pick, or when its internal temperature reaches 200°F.
- Cool the cake on a wire rack for 30 minutes before inverting it onto a tray to cool completely. Wait until fully cooled before applying the glaze.
Leave a Comment