Banana Butter Pecan Cake recipe
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Ingredients
- 1 (18.25 ounce) package butter pecan cake mix 1 ¼ cups water ⅓ cup vegetable oil 3 eggs 2 bananas, mashed ½ cup chopped pecans ½ cup toffee baking bits ½ cup butter 1 cup brown sugar ¼ cup milk 3 cups confectioners' sugar 1 teaspoon vanilla extract
Nutrition Info
- 604.1 caloriescarbohydrate: 93.8 gcholesterol: 75.4 mgfat: 25.1 gfiber: 0.9 gprotein: 3.5 gsaturatedFat: 9.4 gservingSize: -sodium: 387 mgsugar: 69.9 gtransFat: : -unsaturatedFat: : -
Directions Banana Butter Pecan Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Generously grease and flour a 9-inch fluted tube pan (such as a Bundt®).
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.
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.
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.