You may have noticed that I took a little break from blogging (5 months to be exact). I decided that sharing my love of cooking and baking brings too much happiness and joy to my life (and my family's tummies) to continue this blogging break. I hope that my readers have stuck around and are still interested in following me on this journey through our family's kitchen.
There are so many amazing recipes that I have pinned from Pinterest and tried these past several months. I'm truly inspired by all the wonderful home cooks out in the world. I LOVE Pinterest and plan on adding my recipes to my Big Mama's Favorites board as I post them on the blog and Facebook.
Now, let's talk about this cake! This is a simple cake that uses a box mix that is dressed up with bananas and a scrumptious thick vanilla bean glaze. It's very moist and full of flavor. I think this was the perfect dessert to welcome Fall, and the perfect ending to our cheese enchiladas last night. I'm ready for some cooler weather and can't wait to make all my favorite soups.
Cake Ingredients:
1 - Betty Crocker Super Moist Spice Cake Mix (15.25 oz)
3/4 cup water
1/2 cup canola oil
3 large eggs
4 large bananas (about 1 1/2 cups) mashed
Preheat oven to 350 degrees. Butter and flour a non-stick bundt cake pan. In a large stand mixer, add the cake mix, water, oil, and eggs. Beat on medium speed for 3 minutes. Add the bananas and mix just until combined.
Pour the cake mix into the prepared bundt pan. Bake for 42-45 minutes, or until wooden skewer comes out clean. Let the cake cool in the pan for 5 minutes, then invert onto cooling rack.
Glaze:
1 1/2 cups powdered sugar
2 tsp vanilla bean paste
milk, enough to create thick glaze
In a bowl, stir together the powdered sugar and vanilla bean paste. Add milk slowly until the consistency is a thick pourable glaze. Transfer the cooled cake to a plate and spoon or pour glaze over top. Enjoy!
Looks delis. I made a similar cake today!! Gotta love dressed up cake mix!
ReplyDeleteWelcome Back, we missed you! The cake looks wonderful and thanks for sharing.
ReplyDeleteThanks Miz Helen!
DeleteSounds delicious! Welcome back, you have been missed!
ReplyDeleteYea!! I'm so glad to have you back in my inbox. This looks really yummy and easy to make. Gonna have to try it...maybe with some Halloween color or embellishments. It is my favorite time of year.
ReplyDeleteThanks Amy! It's good to be back.
DeleteHi! It looks like I found you at just the right time!! Welcome back to blogging. My husband came home from work and told me about some mini pineapple upside down cakes he heard about, and then again mentioned them before he left for work this morning, so I found your site looking for a recipe. Everything looks so yummy!!
ReplyDeleteI SOOOOOOOOOOOOO love your recipe!You totally got me obsessed with cakes!
ReplyDeleteI just now found this recipe and OMG, the best ever (I confess to a couple substitutions and 2 additions). I used melted butter instead of oil, milk instead of water... added 1 tsp cinnamon and 1 cup chopped pecans. I have tried and tried to find a homemade banana nut bread recipe that's as good as the Cafe Valley Banana Nut muffins I can buy at the grocery store. THIS. IS. IT!!! A hundred stars! Soooo tender and moist. I had TWO pieces before it even completely cooled. The smell while cooking was divine.
ReplyDeleteTHANK YOU!!!