Southern Banana Pudding
This banana pudding is a dream! It's creamy, packed full of bananas, and made with pound cake!
Ingredients
Butter Pound Cake
- 1 cup butter room temp
- 2 cups sugar
- 4 eggs room temp
- 2 tbs vanilla extract
- 3 cups of AP flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup buttermilk
Glaze
- 3/4 Cup sugar
- 2 tbs water
- 1/3 cup butter
- 2 tsp vanilla extract
Banana Pudding
- 4-5 Ripe Bananas
- 3.4 ounce box of instant vanilla pudding
- 2 cups whole milk
- 14 ounce can sweetened condensed milk
- 1 1/2 tsp vanilla extract
- 8 ounces cool whip
Instructions
Pound Cake
- Preheat the oven to 325F.
- Spray a bundt pan with PAM, Baker's Joy, or use flour and butter to coat the pan.
- Cream the sugar and butter for 2-4 minutes.
- Add the eggs, vanilla extract.
- In a separate bowl add all of the dry ingredients.
- Alternatively add the dry ingredients into the wet ingredients pausing 1/2 halfway to add 1/2 of the buttermilk. Add the remaining flour and remaining milk.
- Mix for 1 more minute and then transfer to the bundt pan.
- Bake for at least 45-55 minutes.
Glaze
- For the glaze: Add the ingredients into a small saucepan and stir until the glaze has come together. Do not allow it to cool.
- When the cake is done poke holes in the cake using a butterknife or a toothpick. Pour the glaze over the cake and allow the cake to rest in the bundt pan for 2-3 hours at least. Then flip the cake out.
Banana Pudding and Assembly
- Add all of the pudding ingredients into a bowl and stir!
- Let the pudding "set" in the fridge for at least 15-30 minutes.
- Once the pudding is set you're ready to assemble your banana pudding trifle.
- Slice the cake into small squares. Layers those first.
- Then slice the bananas and create a layer of those.
- Top with a layer of pudding and then begin again.