krusteaz banana nut bundt cake

How To Make krusteaz banana nut bundt cake

• Step 1
  Preheat your oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10-cup bundt pan thoroughly to ensure easy release.
• Step 2
  In a large mixing bowl, combine the Krusteaz Banana Nut Muffin Mix, 4 eggs, 2/3 cup milk, 1/3 cup vegetable oil, pecans, and 1 tsp vanilla extract. Stir until just blended to avoid overmixing, which keeps the cake tender.
• Step 3
  Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula.
• Step 4
  Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Check at 30 minutes, as baking times may vary depending on your oven and pan.
• Step 5
  Let the cake cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.
• Step 6
  Optional Finishing: Sprinkle with 1/2 of your chopped nuts before drizzling. I just use 1/4 cup of a variety of nuts like pecans, walnuts, and almonds. Drizzle the glaze across the top. Sprinkle with chopped nuts and put a little more glaze over the nuts. Sprinkle with the remaining nuts Glaze: Mix 1 cup powdered sugar with 1–2 Tbsp milk and a splash of vanilla; drizzle over the cooled cake. Cream Cheese Glaze: Beat 4 oz softened cream cheese, 1/2 cup powdered sugar, 1 tsp vanilla, and 2–3 Tbsp milk until smooth; drizzle over cake. Or dust with powdered sugar for a simple finish.
• Step 7
  Slice and serve once cooled. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
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