A Must-Try!—Caramel Pecan Banana Cake

A Must-Try!—Caramel Pecan Banana Cake

By Janet Tharpe

 

 

 

Caramel, bananas AND pecans? That’s the amazing flavor combination you’ll taste when you bite into Tresa Hargrove’s Caramel Pecan Banana Cake. Your taste buds will definitely thank you. This recipe is a great way to use up leftover banana’s we always seem to have lying around. I’m trying to figure out why I had never thought to try this flavor combination before!See step-by-step photos of Tresa’s recipe plus thousands more from home cooks nationwide at: www.justapinch.com/caramelbananaYou’ll also find a meal planner, coupons and chances to win! Enjoy and remember, use “just a pinch”…-Janet{{more}}What You Need5 medium bananas2 tbsp lemon juice1 box pound cake mix 3 1/2 oz box instant banana cream pudding mix2/3 c evaporated milk2 large eggs1/2 c melted butter1/2 c toasted pecans, chopped8 toasted pecans, halved3 1/2 oz box butterscotch pudding mix, cook and serve2 tbsp brown sugarDirections• Preheat oven to 350 F. Spray 12 cup bundt pan with cooking spray.• Mash 2 bananas and 1 tbsp lemon juice in bowl and set aside.• Slice 3 bananas into 1/2 inch slices on an angle and pour tbsp of lemon juice on top, set aside.• Beat cake mix, banana pudding mix, milk, eggs and 1/4 c butter on medium speed for 2 min.• Add mashed bananas and beat for 1 min more. Let batter rest for 5 min.• Arrange 8 pecans halves in the pan, top with sliced bananas in the bottom of bundt pan.• Sprinkle the 1/2 c toasted pecans on top of bananas.• Mix butterscotch pudding mix and brown sugar; sprinkle over pecans.• Pour remaining 1/4 c butter over pudding mix.• Let butter and pudding set for 5 minutes. Pour cake mix over top of butter pudding mixture.• Bake for approx. 35 to 40 min or until toothpick comes out clean.• Remove from oven and let cool for 10 min. Invert onto cake plate leaving pan on top for 15 min.www.justapinch.com/caramelbanana© 2011 Just A Pinch Recipe Club. Brought to you by American Hometown MediaUsed by Permission.