Monday, June 29, 2015

Banana-Pecan Cake

Well, it is absolutely delish, but ever so easy! 

Mix a Butter Pecan cake mix according to package directions, and divide into 3 round cake pans. Bake at 350 till it is done (till inserted toothpick comes out clean, or till cake springs back lightly to the touch), but not one minute overdone!  This will ensure that your cake is as
moist as possible. Let cool for 30 minutes. Meanwhile get your frosting ingredients ready, but do NOT mix until the cake is cooled and you're ready to spread frosting (because the frosting will not spread easily if it's mixed ahead of time). 

Frosting recipe: 16 oz. whipped topping + 2 packages dry instant Banana Cream pudding. 
(You may add 1 - 2 Tbs. of milk if you'd like, but I don't usually add this.) Now whip altogether, and frost all three layers, then all around the side. Refrigerate till ready to serve. This cake freezes really well, so it's perfect to make ahead for a party, company coming, a potluck, a gift, or just because! 

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