Banana Bundt Cake

Betty Huizenga - Author of Apples of Gold shared this recipe with us at an Apples of Gold conference. This is so simple to make and yummy with hot caramel sauce.

Photo by Rhonda J.

PREP TIME

--

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Ingredients

  • 1

    box Pillsbury Moist Supreme Banana Cake Mix

  • 1

    cup water

  • 1/3

    cup oil

  • 3

    eggs

  • 1

    banana -- mashed

  • 1

    jar caramel topping

Directions

Set your oven to 350 degrees. Prepare pan to keep cake from sticking by lightly coating bottom of pan with cooking spray or use shortening and a flour dusting. For bundt cake coat the entire pan. For cupcakes use paper baking liners. Blend cake mix, water, oil, eggs and banana in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes. Follow baking times below. When toothpick inserted in the center comes out clean, your cake is done. To remove cake from pan, allow to cool 10 to 15 minutes before removing. Cool cake completely before frosting. Store loosely covered. Drizzle slices with caramel topping Pan Sizes: 13x9 inch = 32 to 36 mins two 8-inch round = 32 to 36 mins two 9-inch round = 27 to 31 mins bundt pan = 37 to 41 mins 24 cupcakes (2/3 full) = 18 to 22 mins

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