Banana Pecan Bundt Cake Recipe

Banana Pecan Bundt Cake Recipe :-All of the ingredients for this ultra-moisturizing Banana Pecan Bundt Cake with Caramel Glaze come together to create the ideal flavor profile, and it all begins with a cake mix.

Banana Pecan Bundt Cake Recipe

 

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How to Make Banana Bundt Cake

  • The full cake recipe that you can print is further down this page. Here is a quick list of what we did!

 

1 . Preheat 

  • the oven to 325 degrees F, grease and flour a 10-12 cup Bundt pan. If you are using a smaller size of Bundt pan, make sure that you don’t fill the batter more than ⅔ full. If using a larger pan, you may need to lessen the baking time by a few minutes.

 

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2 . Dry Ingredients

  • The dry ingredients, which include yellow cake mix, flour, light brown sugar, cinnamon, baking powder, and salt, should be mixed together in the kitchen mixer bowl. In order to combine, whisk.

 

3 . Wet Ingredients

  • The eggs, oil, mashed bananas, milk, and vanilla extract should be added. Begin with blending at a low speed, then gradually increase the speed to medium for one minute. Repeat the mixing process for one more minute after scraping the sides and bottom of the bowl.

 

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4 . Pecans

  • Mix in the pecans that have been chopped.
  • Despite the fact that we adore this combination, you are free to exclude them if you do not find them appealing.
  • There is no need to be concerned about the cake’s lightness and moistness because the batter will be very fluid.

 

5 . Fill the Pan

  • The batter should be poured into the Bundt pan, and the cake should be baked for forty-five to fifty minutes, or until a wooden skewer or toothpick is removed clean or with only a few crumbs attached. The amount of time needed to bake the cake may vary.
  • check on it as it gets closer to the 45-minute mark and adjust the baking time accordingly.

 

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6 . Turn it Out

  • Cool the cake (still in the bundt pan) on a wire rack for about 10 minutes. After that, lift the cake onto a cake plate or pedestal and turn it over.

 

Ingredients:

 

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  1. Sift 1 box of yellow cake mix (we used Duncan Hines). I like to do this.
  2. ½ cup all-purpose flour (61 grams)
  3. ¾ cup of light brown sugar (162g) packed into a cup for measuring
  4. 1 tsp (4g) baking powder
  5. 3 grams (1 teaspoon) of cinnamon
  6. ½ teaspoon of salt (3g)
  7. 1/6 of a teaspoon (6g) Vanilla powder
  8. 1/4 cup oil (about 160 grams or 5.5 ounces) 3 eggs ,3 bananas, mashed (about 125 grams or 305 cups) 8 ounces of milk
  9. ¾ cup (78g) Pecans, chopped (not required)

 

Instructions:

 

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1 . For the Cake

  • Turn on the oven to 325 degrees F and butter and flour a Bundt pan (see size notes).
  • Mix cake mix, flour, light brown sugar, cinnamon, baking powder, and salt in a bowl. Blend with whisk.
    Add eggs, oil, mashed bananas, milk, and vanilla. Start with low speed to combine, then medium for 1 minute. Mix for another minute after scraping the bowl. Mix in chopped pecans.
  • Despite the sloppy batter, the cake will be light and moist.
  • Pour batter into Bundt pan and bake for 45–50 minutes until a wooden skewer/toothpick comes out clean or with a few crumbs. As the cake nears 45 minutes, adjust the bake time.

 

2 . For the Caramel Sauce

  • Over medium heat, melt butter in a medium sauce pan (deep enough to prevent boiling).
  • Combine the brown sugar and additional ingredients.
  • Stir to combine, avoiding pan sides. Once the mixture boils, lower the heat.
  • Check the pot for boiling after 5–6 minutes of covering and simmering.
    Remember that caramel thickens when cooled.
  • Makes 1 cup caramel. Up to 2 weeks in an airtight container in the fridge.

 

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3 . Ecorating the Cake

  • When the cake has reached the desired temperature and the glaze has reached a satisfactory consistency, you have the option of either drizzling it onto the cake with a spoon or loading it into a disposable piping bag and removing the tip.
  • You will have greater control over the drizzle if you use a piping bag (or a ziplock bag with the corner cut off), but the end result will be excellent regardless of whatever method you choose to use.

 

 

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Author

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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