Caramel Pecan Banana Cake

ann wilson


Prepared by Vicki Pollitt of The Villages, FL March, 2014

☆☆☆☆☆ 0 votes
25 Min
40 Min


medium bananas
2 Tbsp
lemon juice
1 box
pound cake mix
1 box
(3 1/2 oz.)instant banana cream pudding mix
2/3 c
evaporated milk
large eggs
1/2 c
butter, melted
1/2 c
chopped pecans, toasted
pecan halves, toasted
1 box
( 3 1/2 oz.) instant butterscotch pudding mix
2 Tbsp
brown sugar


1Preheat oven to 350. Spray a 12 cup bundt pan with cooking spray.
2Mash 2 bananas and 1 T lemon juice in bowl and set aside.
3Slice 3 bananas into 1/2 inch slices on an angle and pour 1 T lemon juice on top and set aside.
4Mix cake mix, banana pudding mix, milk, eggs and 1/4 melted butter on medium speed for two minutes.
5Add the mashed bananas and mix for one minute more. Let batter rest for 5 minutes.
6Arrange 8 pecan halves in the pan and top with the sliced bananas in the bottom of the bundt pan.
7Sprinkle 1/2 cup of the toasted chopped pecans on top of the bananas.
8Mix 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.
9Let the butter and pudding set for 5 minutes. Pour the cake mixture over the top of the butter-pudding mixture.
10Bake for approx. 35 to 40 minutes or until a toothpick comes out clean.
11Remove from oven and let cool for 10 minutes. Then invert onto a cake plate and leave pan on top for 15 minutes.

About Caramel Pecan Banana Cake

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy