Ingredients
12
12 servings
- •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.
Nutritional Facts
Per 12 servings
- Calories: 604
- Carbohydrate: 94g
- Fat: 25g
- Fiber: 1g
- Protein: 4g
- Sugar: 70g
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