caramel pecan banana cake

How To Make caramel pecan banana cake

• 1

  Preheat oven to 350. Spray a 12 cup bundt pan with cooking spray.
• 2

  Mash 2 bananas and 1 T lemon juice in bowl and set aside.
• 3

  Slice 3 bananas into 1/2 inch slices on an angle and pour 1 T lemon juice on top and set aside.
• 4

  Mix cake mix, banana pudding mix, milk, eggs and 1/4 melted butter on medium speed for two minutes.
• 5

  Add the mashed bananas and mix for one minute more. Let batter rest for 5 minutes.
• 6

  Arrange 8 pecan halves in the pan and top with the sliced bananas in the bottom of the bundt pan.
• 7

  Sprinkle 1/2 cup of the toasted chopped pecans on top of the bananas.
• 8

  Mix the butterscotch pudding mix with the brown sugar and sprinkle over the pecans. Pour the remaining 1/4 cup melted butter over the pudding mix.
• 9

  Let the butter and pudding set for 5 minutes. Pour the cake mixture over the top of the butter-pudding mixture.
• 10

  Bake for approx. 35 to 40 minutes or until a toothpick comes out clean.
• 11

  Remove from oven and let cool for 10 minutes. Then invert onto a cake plate and leave pan on top for 15 minutes.
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