Ten minutes prep time is all you need to make this simple, scrumptious Banana Nut Pound Cake, drizzled with a simple glaze. Easy recipe serves 12!
Years and years ago I received this recipe for banana nut pound cake from my younger sister, Julie. It is written out on an old 3×5 index card, and I re-discovered it recently in an old recipe box. I have NO IDEA where she got the recipe years ago, but I recently made it again (and took photos this time) and decided to put the recipe on my blog! It’s SO GOOD!
Making this pound cake is a cinch, with minimal prep time! To put it simply, all you need to do is mix the ingredients, bake, flip the finished cake over, drizzle with icing, and you’ve got yourself a fantastic tasting cake!
It really is THAT easy, especially by using two shortcuts to a quick recipe with lots of flavor: yellow cake mix, and banana pudding mix! Yep! If you enjoy banana nut bread or banana cake, you will enjoy this dessert, too! Here’s how to make this yummy cake:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare The Batter
Place all the cake ingredients into a large mixing bowl. The ingredients are yellow cake mix, banana pudding mix, oil, water, eggs, bananas and chopped pecans (or walnuts). Stir very well, until these ingredients are completely combined.
Generously grease a tube pan with non-stick spray, oil, or shortening. Make sure the bottom, sides, and center tube are coated well. I cannot stress this enough, because you do NOT want the cake to stick to the pan when it is flipped upside down later!
Pour the cake batter into the prepared pan, spreading it evenly, to disperse all the batter.
Bake The Banana Nut Pound Cake
Bake the pound cake in a preheated 350° F. oven for 45-55 minutes (mine took 55 minutes total). Because oven temps can vary quite a bit, I recommend checking it at the 45 minute mark, and then continue baking, if not fully done.
To check the cake for done-ness, simply insert a toothpick into the top middle of the cake. If the toothpick comes out clean, the cake is done. If not, let it bake a few more minutes, then check again, until done. Here is the fully cooked cake, after being removed from the oven.
Invert The Banana Nut Pound Cake After Cooling
Let the cake cool for 20 minutes while still in the tube pan. Run a butter knife carefully around the edges and the middle tube, to loosen the cake from the pan.
Place a dinner plate or platter over the top of the tube pan, and using both hands to hold the plate and tube pan securely together, quickly flip the cake over. The pound cake should release from the pan onto the plate. Transfer the cake from the plate to a wire rack, to finish cooling completely.
TIP: If it does not EASILY come out of the pan on to the plate on the first try, don’t freak out! Simply flip it back over, and re-run the knife around the edges, let it cool a couple more minutes, then try again.
Drizzle Cooled Cake With Icing
While the banana nut pound cake is cooling, you can make the super easy icing! Mix powdered sugar and milk in a small bowl, until smooth and non-lumpy. The icing needs to be thin enough to drizzle over the cake.
HELPFUL TIP: Place a sheet of aluminum foil or wax paper UNDER the wire rack. This will make your cleanup much easier, after icing the cake!
Once the cake has COMPLETELY cooled, drizzle the icing over the surface of the cake. I like to make sure it goes all the way to the edges, so it can run down the sides of the cake, too! Once done, let the icing firm up for awhile before slicing and serving!
Time To EAT!
Once the icing on the banana nut pound cake has firmed up, this yummy cake is ready to slice and eat! YUMMO! You should be able to get 12 servings from the cake. Cut the cake into quarters, then slice 3 pieces per quarter!
This moist pound cake has wonderful banana flavor, and is filled with the crunch of chopped pecans (or walnuts, if using)! Cut yourself a slice, pour a big cup of coffee or tea, sit back, and enjoy this delicious treat!
I really hope you will consider trying this yummy cake recipe! It’s the perfect size for a crowd, or to ensure lots of leftovers for YOU and those you love! Have a blessed day!
Looking For More CAKE Recipes?
You can find all of my cake recipes in the Recipe Index, located at the top of the page. I have quite a few delicious cake recipes published, including:
- Mom’s Easy Chocolate Cake
- Hummingbird Cake
- Pound Cake with Lemon Cream and Blueberry Sauce
- Cranberry Orange Cake
- Mom’s Lemon Jello Cake
- Gingerbread Bundt Cakes with Cinnamon Icing
Interested In More Recipes?
Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.
You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks
Original recipe source: My younger sister, Julie
Ten minutes prep time is all you need to make this simple, scrumptious Banana Nut Pound Cake, drizzled with a simple glaze. Easy recipe serves 12!
- 1 box yellow cake mix (15.25 ounces)
- 1 box banana pudding mix (3.4 ounces)
- ½ cup vegetable oil
- ¾ cup water
- 4 large eggs
- 2 bananas (very ripe) (mashed)
- 1 cup chopped pecans (or walnuts)
- 1 cup powdered sugar
- 2 Tablespoons milk
Preheat oven to 350°F . GENEROUSLY grease a tube pan on the bottom, sides, and center tube.
Place all cake ingredients in a large bowl. Stir well, until these ingredients are completely combined. Pour batter into prepared pan, spreading evenly, to disperse batter.
Bake at 350° F. for 45-55 minutes (mine took 55). Because oven temps vary, I recommend checking it at the 45 minute mark, and then continue baking, if not fully done. To check cake for done-ness, insert a toothpick into the top middle of cake. If toothpick comes out clean, cake is done. If not, let it bake a few more minutes, then check again, until done. When done, remove cake from oven, and let cake cool on a wire rack for 20 minutes (still in the tube pan).
To Invert The Cake: Once cake has cooled for 20 minutes, run a butter knife carefully around edges and middle tube, to loosen cake from pan. Place a dinner plate (plate side down)over the top of the tube pan. Using both hands to hold the plate and tube pan securely together, quickly flip cake over. The pound cake should release from the pan onto the plate. Transfer cake to a wire rack, to finish cooling completely.
TIP: If it does not EASILY come out of the pan on to the plate on the first try, don't freak out! Simply flip it back over, and re-run the knife around the edges, let it cool a couple more minutes, then try again.
While cake is cooling, make the icing! Mix powdered sugar and milk in a small bowl, until smooth. The icing needs to be thin enough to drizzle over the cake. Once cake has COMPLETELY cooled, drizzle icing over top of the cake. Once done, let icing firm up before slicing and serving! Serve, and enjoy!
HELPFUL TIP: Place a sheet of aluminum foil or wax paper UNDER the wire rack. This will make your cleanup much easier, after icing the cake!
Here’s one more to pin on your Pinterest boards!
I made it and so delicious! Super moist. My friend Tracy said it was the best cake she has ever had!
That’s awesome! Glad you enjoyed it, Lorena! Have a great day!