Pound Cake Banana Pudding
Pound Cake Banana Pudding
Ingredients
- 1 package pound cake, Sara Lee Classic Pound Cake, Net Wt 16 oz / 1 lb / 453g
- 4 bananas, sliced
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- 3 cups vanilla pudding, prepared
Instructions
- 1
Unwrap the pound cake.
⏱️ 1 min
- 2
Slice the pound cake lengthwise into uniform slices.
⏱️ 3 min
- 3
Dice the sliced pound cake into cubes. Set aside a small amount of crumbs for garnish.
⏱️ 5 min
- 4
Place approximately half of the diced pound cake into the bottom of a 9x13 inch pan.
⏱️ 2 min
- 5
Top this pound cake layer with a layer of sliced bananas.
⏱️ 3 min
- 6
In a separate mixing bowl, combine the softened cream cheese with granulated sugar and vanilla extract.
⏱️ 3 min
- 7
Add heavy cream to the cream cheese mixture.
⏱️ 1 min
- 8
Beat the mixture with a hand mixer until it becomes fluffy, forming a cheesecake-infused whipped cream.
⏱️ 4 min
- 9
In another bowl, take the prepared vanilla pudding.
⏱️ 1 min
- 10
Fold the cheesecake-infused whipped cream into the prepared vanilla pudding in increments until the entire mixture is super fluffy.
⏱️ 5 min
- 11
Spread half of this fluffy pudding mixture evenly over the layer of bananas and pound cake in the pan.
⏱️ 2 min
- 12
Add the remaining diced pound cake as the next layer.
⏱️ 1 min
- 13
Top this with another layer of sliced bananas.
⏱️ 2 min
- 14
Finish by spreading the remaining fluffy pudding mixture evenly over the top.
⏱️ 2 min
- 15
Sprinkle the reserved cake crumbs over the entire surface of the pudding for garnish.
⏱️ 1 min
- 16
Cover the dish well and refrigerate for at least 4 hours before serving. For best results, refrigerate overnight to allow the flavors to meld and the cake to absorb the pudding.
⏱️ 240 min
- 17
Serve chilled.
Kitchen Tools
Nutrition Facts (per serving)
Pound Cake Banana Pudding
- 1 package pound cake, Sara Lee Classic Pound Cake, Net Wt 16 oz / 1 lb / 453g
- 4 bananas, sliced
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- 3 cups vanilla pudding, prepared
Instructions
- 1
Unwrap the pound cake.
⏱️ 1 min - 2
Slice the pound cake lengthwise into uniform slices.
⏱️ 3 min - 3
Dice the sliced pound cake into cubes. Set aside a small amount of crumbs for garnish.
⏱️ 5 min - 4
Place approximately half of the diced pound cake into the bottom of a 9x13 inch pan.
⏱️ 2 min - 5
Top this pound cake layer with a layer of sliced bananas.
⏱️ 3 min - 6
In a separate mixing bowl, combine the softened cream cheese with granulated sugar and vanilla extract.
⏱️ 3 min - 7
Add heavy cream to the cream cheese mixture.
⏱️ 1 min - 8
Beat the mixture with a hand mixer until it becomes fluffy, forming a cheesecake-infused whipped cream.
⏱️ 4 min - 9
In another bowl, take the prepared vanilla pudding.
⏱️ 1 min - 10
Fold the cheesecake-infused whipped cream into the prepared vanilla pudding in increments until the entire mixture is super fluffy.
⏱️ 5 min - 11
Spread half of this fluffy pudding mixture evenly over the layer of bananas and pound cake in the pan.
⏱️ 2 min - 12
Add the remaining diced pound cake as the next layer.
⏱️ 1 min - 13
Top this with another layer of sliced bananas.
⏱️ 2 min - 14
Finish by spreading the remaining fluffy pudding mixture evenly over the top.
⏱️ 2 min - 15
Sprinkle the reserved cake crumbs over the entire surface of the pudding for garnish.
⏱️ 1 min - 16
Cover the dish well and refrigerate for at least 4 hours before serving. For best results, refrigerate overnight to allow the flavors to meld and the cake to absorb the pudding.
⏱️ 240 min - 17
Serve chilled.