Butter pecan banana cake
Butter pecan banana cake
Ingredients/Components
- eggs - 4 item
- water - 1 c
- oil - 1/4 c
- mashed bananas - 1/2 c
- yellow cake mix - 1 item
- finely chopped nuts - 2 c
- Beat 4 minutes at medium speed
- additional banana slices - 1 item
- 4 serving butter pecan flavored instant pudding - 1 item
- Pillsbury Plus Funetti cake mix - 1 pkg
- can Pillsbury pink vanilla Funetti frosting - 1 item
How to make butter pecan banana cake:
Blend all ingredients. Beat 4 minutes at medium speed. Pour into greased and floured 10-inch Bundt pan. Bake at 350° for 50 minutes or until cake pulls away from pan. Cool in pan for 15 minutes. Unmold and cool on racks. Top.Topping:1 c. confectioners sugar, sifted1 Tbsp. water additional banana slices1 pkg. Pillsbury Plus Funetti cake mix1/3 c. oil2 eggs1 can Pillsbury pink vanilla Funetti frosting Heat oven to 375°. In large bowl, combine cake mix, oil and eggs; stir by hand until thoroughly moistened. Stir in decorator sprinkles from cake mix. Shape dough into 1-inch balls. Place 2-inches apart on ungreased cookie sheets. Flatten to 1/4-inch thickness with bottom of glass dipped in flour.Bake at 375° for 6 to 8 minutes or until edges are light golden brown. Cook 1 minute. Remove from cookie sheets. Spread frosting over warm cookies. Immediately sprinkle each with decorator sprinkles from frosting. Store in tightly covered container. Makes 3 dozen cookies.
High Altitude - above 3,500 feet: Add 1/2 cup flour to dry cake mix. Bake as directed before.
Our family likes lemon best. Any cake mix flavor may be used.
Recipe categories: Desserts, Cakes, Breads.
Rating:
Related ingredients:
sugar, cinnamon, eggs, vanilla, chopped pecans, granulated sugar
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