Banana Pecan Bundt Cake A Doctored Cake Mix – Delicious Recipe Ever:- This Banana Pecan Bundt Cake recipe is a lovely variation on a classic dessert that is likely to garner a lot of positive feedback from those who try it. A cake that is flavourful, moist, and perfect for any occasion may be made by beginning with a cake mix and adding a few additional ingredients to the mix.
Banana Pecan Bundt Cake A Doctored Cake Mix – Delicious Recipe Ever
This will allow you to construct a cake that is suitable for any event. Whether you are preparing this cake for a family get-together or simply to satisfy your hunger for something sweet, there is no doubt that it will be a smash. There is no doubt about it.
Ingredients
- 1 box yellow cake mix
- 3 ripe bananas, mashed
- 1/2 cup vegetable oil
- 4 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans
- Powdered sugar, for dusting (optional)
Also see : Best Banana Cupcakes With Cream Cheese Frosting – Easiest Recipe Ever
Instructions
Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). Prepare a bundt pan by greasing and flouring it, making sure that it is completely coated to prevent it from sticking. Combine the yellow cake mix, mashed bananas, vegetable oil, eggs, sour cream, vanilla extract, and ground cinnamon in a large mixing bowl.
Mix until everything is evenly distributed. Mix until everything is completely incorporated and smooth. Mix the chopped pecans into the batter in a gentle manner until they are spread evenly throughout the mixture. Pour the batter into the bundt pan that has been prepared, and spread it out in a uniform layer.
In an oven that has been preheated, bake the cake for forty-five to fifty minutes, or until a toothpick that has been inserted into the middle of the cake comes out clean. Remove the cake from the oven once it has been baked and allow it to cool for ten to fifteen minutes while it is still in the pan.
The cake should be carefully inverted onto a wire rack so that it may cool entirely. Once the cake has cooled, you can choose to sprinkle powdered sugar on top of it if you so wish.
Nutrition
- Serving size: 1 slice (assuming 12 slices per cake)
- Calories: Approximately 350
- Total Fat: Approximately 19 g
- Saturated Fat: Approximately 3 g
- Cholesterol: Approximately 65 mg
- Sodium: Approximately 300 mg
- Total Carbohydrates: Approximately 42 g
- Dietary Fiber: Approximately 2 g
- Sugars: Approximately 23 g
- Protein: Approximately 5 g
Tips
For optimal flavour and sweetness, it is essential to ensure that your bananas are fully ripe. A comparable quantity of plain Greek yogurt can be used in place of sour cream in the event that you do not have any on hand. It is possible to improve the flavour of the pecans by toasting them separately before adding them to the batter.
Due to the fact that over mixing the batter might lead to a dense cake, it is important to avoid doing so. In order to avoid the cake from breaking apart, you should wait until it has completely cooled before slicing it.
FAQ
Q.1) Can I freeze this cake?
This cake can be frozen, that is correct. Prior to placing it in the freezer, make sure that it is tightly wrapped with plastic wrap and then aluminium foil respectively. It should be OK for up to two to three months.
Q.2) Can I use walnuts instead of pecans?
Unquestionably! If walnuts are more to your liking, feel free to use them in instead of pecans.
Q.3) Can I make this cake ahead of time?
It is possible to bake the cake in advance and then store it in an airtight container at room temperature for up to two days when it is stored in this manner. Freezing it is another option for storing it for a longer period of time.
