Bundt Cake #52: Banana Nut

“That cake is just stupid good.”…Mindi
I get a lot of feedback about my bundt cakes…but this comment takes the cake.  Who wouldn’t want to eat a cake summed up so beautifully?  Stupid good.  That’s my kind of cake.  This banana nut cake with brown sugar frosting won over everyone.  Everyone.  Even those who dislike nuts. 
This is it…bundt cake #52…we now have one bundt cake for every week of the year.  I was suppose to stop here.  Nah.  I’ve gotten 100 in me.  Let’s keep going, shall we?  Happy Bundt Cake Anniversary to me!  (And to you…all of my wonderful taste-testers!)

Shopping List
1 box of yellow cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
1 1/4 cups water
4 eggs
1 cup mashed bananas (about 2 bananas)
1 tablespoon cinnamon
1 cup chopped walnuts
4 cups powdered sugar
1 stick butter, softened
3-4 splashes milk
2 tablespoons brown sugar

Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In medium sized mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer.  Beat in bananas and cinnamon.  Stir in walnuts.  Pour batter into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert the cake onto a serving plate. Let the cake finish cooling.  To make the frosting, combine powdered sugar, softened butter, milk and brown sugar with an electric mixer in a bowl.  Beat until frosting reaches desired consistency.  (Add more powdered sugar if it’s too runny and more milk if it’s too thick).  Frost cooled cake.  Slice and serve.
Simple enough?  I found many recipes on brown sugar frostings that required you to boil stuff and let’s face it…who has time for that when you’re making weekly cakes?  Not me.  This frosting has all of the same bells and whistles but in a fraction of the time.  You’re going to love it!
She loved the brown sugar frosting!

Kensington’s white, fluffy dog watched us bake….

…and my white, fluffy dog did too.
52 down…that’s just stupid good.

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  • Sheaffer, Chris, Scout, and baby Carter August 19, 2012 at 2:26 pm

    You know how much I hate bananas. Yet, the brown sugar frosting makes me want to eat this cake. So, I have a challenge for you. Somewhere between #53 and #60 I need a Bundt with brown sugar frosting. What about a peach cobbler Bundt, or a praline Bundt?!? Just as long as this one is "stupid good" too, surprise me!!!! p.s. I hope it is implied that I will get a minimum of 2 large slices from your cake. 🙂

  • Maureen W. (Maryland) August 21, 2012 at 1:11 am

    Congrats on achieving your goal with #52! I'll bet we will see that brown sugar frosting make several more appearances in your Fall desserts 🙂 Makes me think of my favorite Pop Tart flavor!

  • Anonymous February 26, 2015 at 5:52 pm

    Hi shay!! I am the commenter who asked if I could use banana cream. So I've made this 3 times, the first time- AMAZING!! The second time it was not done when the time was up so I added 15 min and just took it out after that. We couldn't eat it because it sunk and was still raw. Now I made it last night and after the amount of time, it was soooo raw in the center like no where near done. So I added 25 min and took it out after. Now, it is cooked but the outside of the cake is very brown. I keep trying because I remember how good it was the first time but I just keep wasting time and ingredients!! Please help if you have any suggestions!! The only difference I make is use banana cream and omit nuts. But it worked the first time so I don't know why it's not working now! Sorry for long post. Love your blogs! Thanks for any help- Jennifer

  • Mix and Match Mama February 26, 2015 at 6:06 pm

    Oh no Jennifer! Hmmm…I'm thinking it could be several things. It could be that you need a new bundt pan. I don't know what brand or hold old your pan is…but that could be it. Your oven could be cooking at the wrong temp. To test this, go to the hardware store and buy a cheap oven thermometer (they're like $5) and test it inside a hot oven compared to your setting. Third, are you opening the oven door? Every time you open that door, you make it harder and harder to cook the dish and it will bake funny.

    I don't think it's anything you're doing because you did it right the first time. I'm so sorry! I know this is frustrating! This cake is really good and very dense and moist, so it could cook a little longer on some ovens. Try another one. Try my Bananas Foster or Peanut Butter Banana and see if you have better results. Lots of love! XO

  • Anonymous March 1, 2015 at 5:24 pm

    Thanks so much for getting back to me!
    It's actually a new bundt pan. It's a Nordic Ware but is a very thin pan not at all heavy. It may be my oven. It has seemed a little off lately. I try hard not to open the oven but I actually did open it twice!

    Haha no worries! Yes it is an awesome cake and I love the frosting on it. I am going to try again and I will let you know! I will for sure try those! Thank you so much! Love you and all your recipes- Jennifer