&noscript=1 />
recipe_806

Banana Nut Cake with Double Cream Frosting

Prep Time:
15 minutes

Cook Time:
25 minutes

Servings:
16 to 20 servings

Prep Time:
15 minutes

Cook Time:
25 minutes

Servings:
16 to 20 servings

Banana Nut Cake with Double Cream Frosting

INGREDIENTS

Banana Nut Cake with Double Cream Frosting

  • Cake
  • 1 yellow cake mix (18 oz / 517 g)
  • 1 1/2 tsp. (7 mL) ground Saigon cinnamon
  • 1/8 tsp. (1 mL) ground nutmeg
  • 2 ripe bananas, peeled and mashed
  • 1 C. (250 mL) water
  • 1/2 C. (125 mL) Crisco® Pure Vegetable Oil
  • 3 large eggs
  • 1/2 C. (125 mL) finely chopped pecans
  • Double Cream Frosting
  • 3/4 C. (175 mL) heavy cream
  • 8 ounces (227 g) cream cheese, softened
  • 1/2 C. (125 mL) Crisco® All-Vegetable Shortening
  • 2 C. (500 mL) icing sugar
  • 1/2 tsp. (2 mL) banana extract (optional)

DIRECTIONS

  1. Heat oven to 350°F (175°C). Spray two 9″ (2 L) round cake pans with non-stick cooking spray with flour; set aside.
  2. Cake: Combine cake mix and remaining ingredients for cake; blend on low speed for 1 minute; scrape the sides of the bowl. Increase speed to medium and beat for 2 minutes, scraping the sides down as needed. Divide between the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks for 10 minutes; remove from pans and cool completely.
  3. Double Cream Frosting: Whip cream until peaks form; set aside. Place softened cream cheese and shortening in the bowl of an electric mixer; blend on low speed until combined. Add icing sugar, 1/4 C. (50 mL) at a time, and blend on low speed until well incorporated, about 1 minute. Add optional banana extract; blend on medium speed until fluffy, about 1 minute more. Gently fold in the whipped cream. Frost cake. Refrigerate until ready to serve. Refrigerate any leftovers.