Domestic Goddess Cake

Teresa Jacobson Recipe

By Teresa Jacobson foundmyzen

A rich concoction of my own creation. This lovely dessert combines two of my favorite flavors- Butter Pecan and Banana Foster. If you are a "Domestic Goddess" (like me) you are a little bit "bananas", your family is "nuts" and like I always say "It never hurts to butter up the Goddess!"
Since I am the only one in my house that likes nuts, I make the adding of the pecans to the side optional but I certainly love it that way! This is best served immediately but should be refrigerated if not eaten right away-- but I don't think that will be a problem!
So prop your fuzzy slippered Goddess feet up and enjoy with a cup of coffee or a big glass of milk!


Recipe Rating:
 36 Ratings
Serves:
8-10
Prep Time:
Cook Time:
Cooking Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Using melted ice cream in this cake is a sheer stroke on brilliance! The caramel frosting is delicious and, well, so is everything about this recipe. Great job, Teresa!

Ingredients

CAKE:
18 1/4 oz
white or yellow cake mix
2 c
melted butter pecan ice cream (measure melted not frozen)
3 large
eggs
FILLING:
8 oz
neufchatal cream cheese, softened (light cream cheese)
1/2 c
powdered sugar
1 tsp
vanilla extract
BANANA FOSTER FILLING:
1/2 c
packed light brown sugar
3 Tbsp
butter (no substitutions)
1 1/2 c
finely chopped firm right bananas (about 2 large)
1/4 c
pecans, chopped
1/2 tsp
rum extract
1/4 tsp
ground cinnamon
CARAMEL FROSTING:
1 c
butter, room temp.
3 1/2 c
powdered sugar
1/3 c
packed brown sugar
1 1/2 tsp
water
1 tsp
vanilla extract
OPTIONAL:
1 c
heavy whipping cream
2 Tbsp
granulated sugar
pecans, chopped

Directions

1
Preheat oven to 350 degrees F. Spray to round cake pans with nonstick spray. Set aside.
2
For Cake: In a mixing bowl, combine cake mix, melted ice cream and eggs on medium speed for 3 minutes. Pour into prepared pans. Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Do NOT over bake! Remove and allow to cool completely. Trim and level cakes as necessary.
3
For Filling: In a separate mixing bowl, beat cream cheese, powdered sugar and vanilla until smooth and creamy. Spread over top of bottom cake layer. (I prefer a thin layer but use as much as you like.) Now prepare frosting before the Banana Foster filling. You may wish to also prepare whipped cream topping and place in fridge until needed.
4
Caramel Frosting: In a mixing bowl, cream margarine (or butter) using a mixer. Slowly add in powdered sugar a little at a time until smooth and creamy. In a small separate bowl, microwave brown sugar and water 30-60 seconds, stirring once, just until the sugar is dissolved and mixture is bubbling. (You don't want it gritty!) Let stand for a few minutes to cool. Pour into margarine mixture and beat on high speed. Beat in vanilla until all ingredients are well incorporated and smooth. Set aside.
5
Whipped Topping: (if desired) Preferably in a chilled mixing bowl with chilled beaters, beat whipping cream and sugar until stiff peaks form. Refrigerate until needed.
6
Banana Foster Filling: Melt butter in skillet over med-high heat. Stir in brown sugar. Add remaining ingredients and continue to stir until caramelized and sugar is well dissolved. Cool slightly. Pour half the mixture over cream cheese on bottom cake layer. Place top cake layer onto the banana filling on bottom layer and press lightly to set.
7
Frost with caramel frosting in two layers. (The crumb layer and the presentation layer.) Carefully pour remaining banana mixture on top of cake. Pipe whipped cream around top edge. If desired, press chopped pecans to sides of cake. Serve immediately.