“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!)
1 box of yellow cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
1 1/4 cups water
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.