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Chef's Cooking Tips
- Use ripe bananas for the best natural sweetness and moisture.
- Toast the pecans lightly before adding them to enhance their flavor.
- Avoid overmixing the batter to keep the cake tender and soft.
Ingredients 0/11
Why This Dish Is Worth Trying
Step 1
Warm your oven to 350°F (175°C) and get a 9-inch fluted tube pan ready by greasing it well and dusting it with flour. In a big bowl, combine the butter pecan cake mix, water, oil, eggs, bananas, pecans, and toffee bits. Stir everything together until it’s nicely mixed, then pour the batter into your prepared pan.
Step 2
Pop the pan in the oven and bake for about 30 to 40 minutes, or until the cake turns a lovely golden color and a toothpick stuck in the center comes out clean. Once it’s done, let it cool in the pan for around 15 minutes. After that, place a serving plate on top, flip the pan over, and carefully lift it off so the cake lands on the plate. Let it cool completely.
Step 3
While the cake is cooling, melt the butter and brown sugar together in a small saucepan over low heat, stirring until smooth. Bring this mixture to a boil, then add the milk and let it boil again. Take it off the heat, then whisk in the powdered sugar and vanilla until you have a smooth frosting. Spread this over the cooled cake and let it set for about 15 minutes before slicing and serving.
