banana-butter-pecan-cake

Banana Butter Pecan Cake

3 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    2 h 5 m
tbakercakes
Recipe by  tbakercakes

“A Thanksgiving favorite at my house!”

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Ingredients

Adjust Servings

Original recipe yields 1 9-inch tube cake

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Generously grease and flour a 9-inch fluted tube pan (such as a Bundt®).
  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 (3)

Rate This Recipe
BarbaraMc
2

BarbaraMc

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
0

ttkc

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

Mary Ann L.
0

Mary Ann L.

I made this in a bunt pan, I did put cream cheese frosting on it (my family loves that frosting) and added the sauteed pecans to this. Everyone loved it!

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Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

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