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!
BEST BANANA PUDDING POUND CAKE WITH AMARETTO LIQUEUR
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.
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