Banana Butter Pecan Cake

Banana Butter Pecan Cake

4
tbakercakes 1

"A Thanksgiving favorite at my house!"

Ingredients 2 h 5 m {{adjustedServings}} servings 604 cals

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 604 kcal
  • 30%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 93.8g
  • 30%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 387 mg
  • 15%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Generously grease and flour a 9-inch fluted tube pan (such as a Bundt(R)).
  2. Mix butter pecan cake mix, water, vegetable oil, eggs, bananas, pecans, and toffee baking bits in a bowl until thoroughly combined. Pour batter into prepared tube pan.
  3. Bake in the preheated oven until cake is lightly golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool the cake in the tube pan for 15 minutes. Place a serving platter on top of the pan and invert pan. Gently lift pan from cake and let cake finish cooling.
  4. Melt butter and brown sugar in a saucepan over low heat, stirring until combined. Bring to a boil, stir in milk, and return to a rolling boil. Remove from heat; beat confectioners' sugar and vanilla extract into butter mixture to make a smooth frosting. Spread over cooled cake and allow to stand until frosting has set, about 15 minutes.
Tips & Tricks
Creamy Coconut Cake

See how to make a moist and creamy coconut cake.

How to Make Pineapple Upside-Down Cake

In a topsy-turvy world, this may be the perfect dessert.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 4

  1. 4 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
naples34102
1/20/2015

Hubs got home from work after I had made the cake and informed me he had to head out of town for a meeting in the morning. I told him had I known that I wouldn’t have made the cake. He enthusiastically said he’d take it on the plane with him to his meeting! “Nah,” I said. “It’s just a cake mix. I don’t want you to give that to them.” So Hubs isn’t here, and I tried that cake. I cut a slice, intending to just try a bite, but I ended up finishing it off. In other words, I needn’t have been concerned about it being good enough. He should have taken it to the meeting and everyone would have enjoyed it. I did have to put this cake together with things I had on hand or wanted to make use of. I used the butter pecan cake mix, but since I had no toffee bits I substituted miniature chocolate chips. I only had one banana, but a half cup of applesauce worked like a charm for that second banana. I used buttermilk rather than water and, in deference to Hubs’ sensitive innards, I omitted the pecans from the batter, sprinkling them on top of the cake instead. The cake is moist and flavorful - and incredibly, no cake mix taste! Since I had already introduced chocolate into the cake, I glazed it with “Satiny Chocolate Glaze,” also from this site. I am so pleased with this cake and have no doubt it would be perfect as is, without my modifications. My only criticism is with the baking time – I found it took closer to 50 minutes to bake thoroughly.

BarbaraMc
3/10/2013

This was a delicious and mosit cake. The frosting makes the cake. I put pecan halves around the top of the cake. I did add a small amount more of the bananas, pecans and toffee baking bits. It freezes very well

ttkc
4/13/2013

Great flavor, but mine fell apart at the slightest touch. Not sure what happened.....could be my high altitude? Probably wont try again.