Strawberry Banana Pudding Crunch Pound Cake

This strawberry banana pudding crunch pound cake brings two favorite desserts together in one showstopping cake. A soft, buttery pink strawberry pound cake is baked in a bundt pan, split in half and filled with a creamy vanilla pudding layer and fresh banana slices. It is frosted, coated in strawberry crunch and ringed with butter cookies, like strawberry shortcake and banana pudding in every slice.

Why You’ll Like This Strawberry Banana Pudding Crunch Pound Cake

It looks like a bakery cake, but every part is simple to make at home.

• Big flavor: sweet strawberry cake, creamy banana pudding and a buttery crunch in every bite.
• Moist and tender: sour cream and butter keep the pound cake soft for days.
• Party ready: the pink crumb and cookie border make it perfect for birthdays and holidays.

Ingredients for Strawberry Banana Pudding Crunch Pound Cake

Strawberry Pound Cake

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 1 (3 oz) package strawberry gelatin powder
• 5 large eggs, room temperature
• 3 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup sour cream, room temperature
• 1/2 cup whole milk, room temperature
• 2 tsp vanilla extract
• A few drops pink gel food coloring (optional)

Banana Pudding Filling

• 1 (3.4 oz) box instant vanilla pudding mix
• 1 cup cold whole milk
• 4 oz cream cheese, softened
• 1 cup cold heavy cream
• 2 ripe bananas, sliced

Whipped Cream Cheese Frosting

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 1/2 cups cold heavy cream

Strawberry Crunch and Garnish

• 2 cups crushed vanilla wafers (about 60 wafers)
• 1 cup freeze-dried strawberries, crushed (or 3 tbsp strawberry gelatin powder)
• 6 tbsp unsalted butter, melted
• About 20 plain rectangular butter cookies
• Fresh strawberries, halved, and a handful of small vanilla wafers

You will need a 10 to 12 cup bundt or tube pan, a stand or hand mixer and a long serrated knife. Serves 14 to 16.

Ingredient Notes

The butter and eggs: Room temperature ingredients trap more air for a fine, even crumb.

The strawberry flavor: Strawberry gelatin powder gives the cake its pink color and bright flavor. Ground freeze-dried strawberries work too, with a more natural fruit taste.

The bananas: Use bananas that are ripe but still firm, so they slice neatly and don’t turn mushy.

The cookies: Any plain butter cookies or golden sandwich cookies can be used for the border and the crunch.

How to Make Strawberry Banana Pudding Crunch Pound Cake

Step by Step

1. Prepare the pan. Heat the oven to 325°F (165°C). Generously grease every groove of the bundt pan and dust lightly with flour.
2. Cream the butter. Beat the butter, sugar and strawberry gelatin powder on medium-high speed for 4 to 5 minutes, until light, fluffy and pale pink.
3. Add the eggs. Beat in the eggs one at a time, mixing well after each, then add the vanilla and the food coloring if using.
4. Combine the batter. Whisk the flour, baking powder and salt. On low speed, add it in three parts, alternating with the sour cream and milk, mixing just until combined.
5. Bake. Spread the batter in the pan and bake for 65 to 75 minutes, until a skewer in the center comes out clean. Cool 15 minutes in the pan, then turn out and cool completely.
6. Make the crunch. Mix the crushed wafers, crushed freeze-dried strawberries and melted butter until it looks like damp sand. Bake on a lined sheet at 325°F for 8 to 10 minutes, cool and break into crumbs.
7. Make the filling. Whisk the pudding mix with the cold milk for 2 minutes and let it set for 5 minutes. Beat in the smooth cream cheese, then fold in the cream whipped to soft peaks.
8. Make the frosting. Beat the cream cheese, powdered sugar and vanilla until smooth. Slowly add the cold cream and whip to stiff peaks.
9. Fill the cake. Slice the cake in half horizontally. Spread the bottom with filling, layer on the bananas, add more filling and replace the top.
10. Frost and coat. Cover the whole cake with the frosting. Press the strawberry crunch crumbs all over the top and sides, then stand the butter cookies around the base.
11. Garnish. Pipe dollops of the remaining frosting on top and finish with halved strawberries and small vanilla wafers. Chill for at least 1 hour before slicing.

Tips for the Best Strawberry Banana Pudding Crunch Pound Cake

Cool the Cake Completely

A warm cake melts the filling and frosting, so let it cool fully before slicing.

Don’t Overmix the Batter

Once the flour goes in, mix only until combined. Overmixing makes a pound cake tough and dense.

Keep the Bananas Fresh

Slice the bananas right before assembling and tuck them completely into the filling so they stay light and don’t brown.

Press the Crumbs Gently

Press the crunch on with your palm, working over a baking sheet to catch and reuse the crumbs.

Variations

• Fresh strawberry filling: add a layer of thinly sliced strawberries along with the bananas.
• Golden crunch: use crushed golden sandwich cookies instead of vanilla wafers for a richer crumb.
• Banana cake: swap the strawberry gelatin for banana pudding mix and skip the color for a yellow cake.
• Cupcakes: bake the batter in lined muffin cups for 22 to 25 minutes, core and fill them, then top with frosting and crunch.

Storage

Refrigerator: Because of the pudding, bananas and cream, keep the cake covered in the refrigerator for up to 3 days.

Make ahead: Bake the pound cake up to 2 days ahead and keep it wrapped at room temperature. Keep the crunch airtight for up to 1 week.

Freezer: Freeze the plain, unfrosted cake wrapped well for up to 3 months. Freezing the assembled cake is not recommended because the bananas and filling turn watery.

Frequently Asked Questions

Can I use a boxed cake mix?

Yes. A white or strawberry cake mix works in a pinch, but the from-scratch pound cake holds the filling better.

How do I keep the bananas from browning?

Slice them just before assembling and seal them inside the pudding filling.

Why did my pound cake crack on top?

A crack is normal: the outside sets before the center finishes rising, and it ends up on the bottom once turned out.

Can I make the strawberry crunch without baking?

Yes. Simply mix the crumbs with the melted butter and strawberry powder and chill it for 20 minutes. Baking just makes it crispier.