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!
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.

All ingredients for the pound cake are mixed in a large bowl.Batter for the pound cake is ready to pour into a tube pan for baking.

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.

The batter is evenly dispersed in a tube pan before baking.

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.

This is what the banana nut pound cake looks like straight 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.

After cooling, the banana nut pound cake is inverted onto a wire rack.

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!

A simple glaze is made to drizzle on the finished cake.Icing is drizzled over the top of the cooled cake.The banana nut pound cake is covered with a simple icing before 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!

A close up peek at the inside of the pound cake, with a slice removed.A single slice of banana nut pound cake, served on a white plate.

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:

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Original recipe source: My younger sister, Julie

0 from 0 votes
Banana Nut Pound Cake
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

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!

Category: Dessert
Cuisine: American
Keyword: banana nut pound cake, pound cake
Servings: 12
Calories Per Serving: 388 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Cake
  • 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)
For Glaze
  • 1 cup powdered sugar
  • 2 Tablespoons milk
Instructions
  1. Preheat oven to 350°F . GENEROUSLY grease a tube pan on the bottom, sides, and center tube.

  2. 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.

  3. 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).

  4. 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.

  5. 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!

Nutrition Facts
Banana Nut Pound Cake
Amount Per Serving (1 slice)
Calories 388 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 9g56%
Cholesterol 70mg23%
Sodium 411mg18%
Potassium 154mg4%
Carbohydrates 53g18%
Fiber 2g8%
Sugar 34g38%
Protein 5g10%
Vitamin A 125IU3%
Vitamin C 2mg2%
Calcium 97mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!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!

Banana Nut Pound Cake

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