bananas foster ice cream cake

Name: Bananas Foster Ice Cream Cake
Cook time: 10 min
Cuisine: American
Ingredients: FOR THE CAKE; 1 package(s) 16.25 ounce butter golden cake mix; 3 - eggs; 1/2 cup(s) water; 7 tablespoon(s) butter, softened; 1/2 cup(s) toasted pecans, chopped; 2 quart(s) vanilla ice cream, softened and divided; 2-3 - bananas sliced; - caramel rum sauce (below); FOR THE CARAMEL RUM SAUCE; 1/4 cup(s) butter; 1 cup(s) firmly packed light brown sugar; 1/2 teaspoon(s) ground cinnamon; 1/4 cup(s) rum; 2 tablespoon(s) water

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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cook time 10 Min

method Bake

Ingredients For bananas foster ice cream cake

FOR THE CAKE
1 pkg

16.25 ounce butter golden cake mix
3

eggs
1/2 c

water
7 Tbsp

butter, softened
1/2 c

toasted pecans, chopped
2 qt

vanilla ice cream, softened and divided
2-3

bananas sliced
caramel rum sauce (below)
FOR THE CARAMEL RUM SAUCE
1/4 c

butter
1 c

firmly packed light brown sugar
1/2 tsp

ground cinnamon
1/4 c

rum
2 Tbsp

water

How To Make bananas foster ice cream cake

1
Preheat oven to 350F. Spray 3 (9 inch) round cake pans with nonstick baking spray with flour. Set aside. In a large bowl, beat cake mix, eggs, 1/2 cup water, and butter at low speed with an electric mixer until moistened, approximately 30 seconds. Increase speed to medium; beat 4 minutes. Stir in pecans. Divide batter evenly among prepared pans. bake according to package directions. Let cool in pans 10 minutes. Remove from pans, and let cool completely on wire racks.

2
Using an ice cream scoop, place 10-12 small scoops of ice cream on a baking sheet (approximately 2 cups ice cream). Freeze 30 minutes. On a cake plate, place 1 layer, bottom side up. Top with one third of remaining ice cream, smoothing with an offset spatula. Repeat procedure twice. (For best results, freeze cake 20 minutes after adding each layer of ice cream.) Place scooped ice cream around edge of cake, leaving center open. (Scoops should be touching.) Freeze at least 1 hour.
3
Make the caramel rum sauce: In a medium saucepan, cook butter, brown sugar, and cinnamon over low heat until sugar melts. Remove from heat; add rum and 2 tablespoons water. Return to heat, stirring until sauce is thick and smooth, approximately 10 minutes. Let cool. To serve, pile banana slices in center of cake. Top with 3/4 cup cooled Caramel Rum sauce. Serve remaining sauce with cake.
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