a favorite around Thanksgiving at my house!
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 1 hr 15 mins |
| Total Time: | 2 hrs 5 mins |
| Servings: | 12 |
| Yield: | 1 9-inch tube cake |
Ingredients
- 1 (18.25 ounce) package butter pecan cake mix
- 1 ¼ cups water
- ⅓ cup vegetable oil
- 3 eggs
- 2 bananas, mashed
- ½ cup chopped pecans
- ½ cup toffee baking bits
- ½ cup butter
- 1 cup brown sugar
- ¼ cup milk
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Generously grease and flour a 9-inch fluted tube pan (such as a Bundt®).
- Mix butter pecan cake mix, water, vegetable oil, eggs, bananas, pecans, and toffee baking bits in a bowl until thoroughly combined. Pour batter into prepared tube pan.
- Bake in the preheated oven until cake is lightly golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool the cake in the tube pan for 15 minutes. Place a serving platter on top of the pan and invert pan. Gently lift pan from cake and let cake finish cooling.
- Melt butter and brown sugar in a saucepan over low heat, stirring until combined. Bring to a boil, stir in milk, and return to a rolling boil. Remove from heat; beat confectioners’ sugar and vanilla extract into butter mixture to make a smooth frosting. Spread over cooled cake and allow to stand until frosting has set, about 15 minutes.
Nutrition Facts
| Calories | 604 kcal |
| Carbohydrate | 94 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 9 g |
| Sodium | 387 mg |
| Sugars | 70 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to make, and got a “not bad!”, from my ever-critical wife [that’s like a 5-star review for HER!] I used Tollhouse butterscotch chips since I couldn’t find the toffee bits at the commissary. Topping spread easily and pretty much covered the cake thoroughly. I will definitely make this one again!
The cake was moist and delicious. The buttercream will get stiff quickly, so you need to apply it as soon as it’s prepared.
The cake was great. It took about 5 to 10 minutes longer to bake than the recipe said. The frosting was a different story. I couldn’t spread it; it hardened immediately, and cracked and fell off the cake when I cut it. Too much sugar! I would just make a light glaze or no topping at all if I make it again.
I tasted the batter before baking the cake and I thought it would be sweet enough without the frosting. I was right, it did not need the frosting as the cake is plenty sweet without it. Maybe it was because my bananas were overly ripe or because I used butterscotch chips (that’s what I had) instead of toffee bits. Either way, I did not frost it. Good recipe considering it comes from a box mix.
Yes !
Very Heavy Cake. Did not rise!
I loved this cake- changed water to buttermilk- toasted pecans first- pictures are before frosting with caramel frosting
Delicious! Made for my picky son and he loved it! Will make again for sure.
Hubs got home from work after I had made the cake and informed me he had to head out of town for a meeting in the morning. I told him had I known that I wouldn’t have made the cake. He enthusiastically said he’d take it on the plane with him to his meeting! “Nah,” I said. “It’s just a cake mix. I don’t want you to give that to them.” So Hubs isn’t here, and I tried that cake. I cut a slice, intending to just try a bite, but I ended up finishing it off. In other words, I needn’t have been concerned about it being good enough. He should have taken it to the meeting and everyone would have enjoyed it. I did have to put this cake together with things I had on hand or wanted to make use of. I used the butter pecan cake mix, but since I had no toffee bits I substituted miniature chocolate chips. I only had one banana, but a half cup of applesauce worked like a charm for that second banana. I used buttermilk rather than water and, in deference to Hubs’ sensitive innards, I omitted the pecans from the batter, sprinkling them on top of the cake instead. The cake is moist and flavorful – and incredibly, no cake mix taste! Since I had already introduced chocolate into the cake, I glazed it with “Satiny Chocolate Glaze,” also from this site. I am so pleased with this cake and have no doubt it would be perfect as is, without my modifications. My only criticism is with the baking time – I found it took closer to 50 minutes to bake thoroughly.
Great flavor, but mine fell apart at the slightest touch. Not sure what happened…..could be my high altitude? Probably wont try again.
This was a delicious and mosit cake. The frosting makes the cake. I put pecan halves around the top of the cake. I did add a small amount more of the bananas, pecans and toffee baking bits. It freezes very well
I made this in a bunt pan, I did put cream cheese frosting on it (my family loves that frosting) and added the sauteed pecans to this. Everyone loved it!