Caramel Pecan Banana Cake

ann wilson


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


☆☆☆☆☆ 0 votes

25 Min
40 Min


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  • 5
    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
  • 2
    large eggs
  • 1/2 c
    butter, melted
  • 1/2 c
    chopped pecans, toasted
  • 8
    pecan halves, toasted
  • 1 box
    ( 3 1/2 oz.) instant butterscotch pudding mix
  • 2 Tbsp
    brown sugar

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.

Printable Recipe Card

About Caramel Pecan Banana Cake

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

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