Description
This Easy Banana Vanilla Bean Caramel Cake is a moist and flavorful dessert combining ripe bananas, rich caramel sauce, and a classic yellow cake mix. Featuring a luscious cream cheese caramel glaze and a perfectly sugared bundt pan for a beautiful crust, this cake is an effortless way to impress at any gathering with minimal prep and baking time.
Ingredients
Cake Batter
- 2 bananas (preferably very ripe or frozen)
- 1/2 cup unsalted butter (room temperature)
- 3 large eggs
- 1/2 tablespoon vanilla bean paste (optional, or 1/2 tablespoon vanilla extract)
- 1 box Yellow cake mix
- 1/2 cup milk
- 6 tablespoons caramel sauce
- 1/4 cup granulated sugar (for the bundt pan)
Glaze
- 4 ounces cream cheese, softened
- 2 tablespoons caramel sauce
- 1 cup powdered sugar
- 1-2 tablespoons milk
Instructions
- Prepare the Bundt Pan: Heat the oven to 350°F. Thoroughly butter a 10-12 cup bundt cake pan, making sure to coat all grooves and the center tube. Sprinkle 1/4 cup granulated sugar into the pan and shake to coat evenly, including the center tube. Pour out any excess sugar settled in the bottom.
- Mix the Banana Butter Base: In a large bowl, combine softened butter and bananas. If bananas are fresh, cut into small pieces or mash thoroughly. Using an electric or stand mixer with paddle attachment on medium to medium-high speed, beat until completely creamy with no large banana pieces visible.
- Add Eggs and Vanilla: Add eggs one at a time to the banana mixture, mixing on medium speed after each addition. Then mix in the vanilla bean paste until incorporated, scraping down the bowl as needed.
- Incorporate Milk and Cake Mix: On medium speed, add half the milk and mix, then half the dry cake mix. Repeat with the remaining milk and cake mix, scraping the bowl as needed to ensure even mixing.
- Layer Batter and Caramel: Spoon half of the cake batter into the prepared bundt pan, smoothing the surface. Drizzle 3 tablespoons caramel sauce over the batter’s center, avoiding the pan edges if possible, and gently swirl with a knife. Repeat layering with the remaining batter and caramel.
- Bake the Cake: Bake at 350°F for 40-45 minutes, or until a toothpick inserted comes out clean. For lightweight or dark pans, reduce oven temperature to 325°F and bake for about 45 minutes to prevent burning. Remove from the oven and cool in the pan for 10-15 minutes on a wire rack.
- Remove Cake from Pan: After 10-15 minutes of cooling, tap and shake the pan gently to loosen the cake. Invert onto a cooling rack and allow the cake to cool completely to avoid sticking.
- Make the Glaze: In a small bowl, beat softened cream cheese and 2 tablespoons caramel sauce on medium speed until smooth and creamy. Add powdered sugar and 1 tablespoon milk, mixing on low speed until combined. Adjust consistency by adding more milk as desired.
- Glaze the Cake: Spoon the cream cheese caramel glaze over the cooled cake evenly. Optionally, sprinkle chopped pecans immediately over the glaze while still wet for added texture and flavor.
- Store the Cake: Store leftover cake covered in plastic wrap or in an airtight container in the refrigerator for up to 4 days to maintain freshness.
Notes
- For best flavor and sweetness, use very ripe or frozen bananas.
- If you do not have vanilla bean paste, substitute with 1/2 tablespoon vanilla extract.
- The sugar coating in the bundt pan helps form a deliciously sweet crust on the cake surface.
- Be careful not to let the cake cool completely in the pan to prevent sticking.
- Adjust the glaze thickness by adding more or less milk according to preference.
- Optionally, add chopped pecans on top of the glaze right after glazing for crunch.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
