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
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Original recipe yields 12 servings

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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:
  • 75 mg
  • 25%
  • Sodium:
  • 387 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

4
  1. 5 Ratings

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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 enthusi...

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. I...

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