Banana Caramel Cake
- Crisco® Original No-Stick Cooking Spray
- 1 box (16 oz.) Pillsbury® Sugar Free Yellow Cake Mix
- 2 teaspoons cinnamon
- 3 large eggs
- 1/2 cup water
- 1/2 cup Crisco® Pure Vegetable Oil
- 1 1/2 cups mashed very ripe bananas (about 3 bananas)
- 1 cup coarsely chopped pecans or walnuts
- 2 ripe bananas, sliced
- Smucker's® Sugar Free Caramel Sundae Syrups Ice Cream Topping
- HEAT oven to 350° F. Coat 13x9-inch baking pan with no-stick cooking spray.
- BEAT cake mix, cinnamon, eggs, water and oil in medium bowl with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. Beat in mashed bananas. Stir in nuts. Spread in prepared pan.
- BAKE 34 to 36 minutes or until toothpick inserted in center comes out clean. Cool 45 minutes. Serve warm. Top each serving with sliced bananas. Drizzle with caramel syrup.
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Banana Caramel Cake Recipe at a Glance
- COURSE: Main Dishes
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