Butter Pecan Banana Cake

I found out we were having company, on rather short notice, and knew that if I wanted to whip something together it had to be fast (hence the cake mix).

All of the elements in this cake are delightful but it is the crunchy, buttery, pecan icing that makes this cake, {oh my}!

Thankfully our lovely company, some of who had thirds, polished this off for me so I wouldn't be tempted to finish any remainings the following day.

Thanks to the packaged mix, this cake takes no time to put together. The icing can be made while the cake is baking, a little time consuming, but nonetheless a fast and delicious dessert to bake, serve and enjoy!


Butter Pecan Banana Cake
Adapted from: Duncan Hines

Ingredients

Cake
1 pkg Duncan Hines Moist Deluxe Butter Recipe Golden Cake Mix
4 large eggs
1 cup mashed ripe bananas
3/4 cup vegetable oil
1/2 cup granulated sugar
1/4 cup milk
1 tsp vanilla extract
1 cup chopped pecans

Frosting
1 cup coarsely chopped pecans
1/4 cup butter
1 tub classic vanilla frosting

Directions

Preheat oven to 325°F. Grease and flour bundt pan.

Combine cake mix, eggs, bananas, oil, sugar, milk and vanilla extract in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Stir in 1 cup chopped pecans. Pour into prepared pan.

Bake 50 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pan for 25 minutes. Invert onto cooling rack. Cool completely.

While cake is baking, place 1 cup coarsely chopped pecans and butter in skillet. Cook on medium heat, stirring until pecans are toasted. Stir into frosting. Cool until spreading consistency. Frost cake.