Easy Banana Vanilla Bean Caramel Cake

Slices of a banana caramel cake on white plates.

Easy Banana Vanilla Bean Caramel Cake

This easy recipe for Banana Bundt Cake starts with a boxed cake mix and is filled with creamy caramel and vanilla beans for an amazingly rich and beautiful flavored cake that makes a delicious dessert.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 40

Total Time 1 10

Servings slices

Calories 337kcal

Author Jere' Cassidy

Equipment

Ingredients

Cake Ingredients

2 bananas preferably very ripe or frozen
½ cup unsalted butter room temperature
3 large eggs
½ tablespoon vanilla bean paste optional, use ½ tbls vanilla extract
1 box Yellow cake mix
½ cup milk
6 tablespoons caramel sauce
¼ cup granulated sugar for the bundt pan

Caramel Glaze

4 ounce cream cheese, softened
2 tablespoons caramel sauce
1 cup powdered sugar
1-2 tablespoons milk

Instructions

Mixing the cake

heat the oven to 350° F. Prepare a 10-12 cup bundt cake pan by thoroughly buttering the pan all over with a paper towel. Get into all the groves and the center tube of the bundt pan. Sprinkle ¼ cup of sugar into the buttered pan and twirl and shake the pan to cover with the sugar. You may need to sprinkle additional sugar on the center tube to make sure it is completely covered with sugar.
When done shake the pan and pour out any sugar that settles in the bottom of the pan
In a large bowl add the softened butter and the bananas. If using fairly fresh bananas cut them into small pieces or puree or mash them before adding to the bowl.
Using an electric mixer or a stand mixer with the paddle attachment mix on medium to medium-high speed, beat the butter and bananas together until they are thoroughly combined and creamy. There should be no large pieces of bananas visible.
Add in the eggs one by one to the banana mixture, mixing on medium speed, then add the vanilla bean paste and mix to incorporate. Scrape the bowl.
On medium speed add half the milk and mix, then add half the dry cake mix and mix. Repeat with the remaining milk and cake mix, scraping the bowl as needed.
With a large spoon or spatula add half the cake batter to the prepared bundt pan and smooth to make a layer.
Drizzle three tablespoons of the caramel sauce over the center of the cake batter, keeping the caramel away from the pan, if possible. Gently swirl the caramel through the batter with a knife.
Repeat with the remanig batter and caramel.
Bake at 350° F for a baking time of 40-45 minutes or until done. Test the cake with a toothpick or skewer for any raw batter.
I have a very old dark pan that is lightweight so I bake my cakes at 325° F for 45 minutes to ensure it doesn't burn.
When done, remove the cake to a wire rack and let cool for about 10-15 minutes in the pan.
To get the cake out of the pan, do not let it completely cool in the pan, otherwise it will stick to the pan. After the 10-15 minutes, tap the pan and shake it a few times to help release the cake. Turn the cake upside down on a cooling rack to cool completely.

Making the glaze

In a small bowl add the softened cream cheese and caramel, mix on medium speed until creamed.
Add the powdered sugar and one tablespoon of milk then mix on slow speed until combined. It's up to you how thick you want the glaze. Add additional milk as needed.
Spoon the glaze over the cooled cake. Use as much or as little as you want. Optionally, immediatly sprinkle chopped pecans on the top of the cake while the glaze wet.

Storing the cake

Store the cake in the refrigerator in an airtight container or covered in plastic wrap for up to four days.

Notes

Removing the cake: I find it necessary to run a very thin knife around the center of the center tube and gently run the knife down the sides of the pan. Continue tapping and shaking the pan until the cake is released. Turn the cake upside down on the cooling rack so it can cool completely.

Be patient, your cake will come out.

Nutrition