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 calories
carbohydrate: 93.8 g
cholesterol: 75.4 mg
fat: 25.1 g
fiber: 0.9 g
protein: 3.5 g
saturatedFat: 9.4 g
servingSize: -
sodium: 387 mg
sugar: 69.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 9-inch tube cake

Recipe Note

A Thanksgiving favorite at my house!

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