Banana Sheet Cake with Caramel Icing
Fabulous banana cake using banana cream pudding and pie filling mix. The caramel icing is spectacular making this one, terrific cake!
Ingredients
CAKE:
- 1 box Duncan Hines butter recipe yellow cake mix
- 1 pkg. instant vanilla pudding I used Banana Cream pudding
- 1 cup mashed bananas about 2 large bananas
- 4 large eggs
- 1/2 tsp. salt
- 3/4 cup water
- 1 tsp. vanilla extract
- 1/2 cup canola oil
CARAMEL ICING:
- 1 cup brown sugar
- 1/4 cup milk
- 1 stick unsalted butter (1/2 cup)
- 1 3/4 cups powdered sugar
- 1 tsp. vanilla extract
Instructions
CAKE:
- Combine all items in large mixing bowl and beat until smooth.
- Bake in greased 9x13” pan at 350° for 45-60 minutes or until toothpick inserted in center tests done.
- Cool slightly before adding icing.
CARAMEL ICING:
- Combine brown sugar milk and butter in a saucepan over medium heat whisking until all the butter has dissolved.
- Cook brown sugar, milk and butter for 2 minutes (from the time it begins to bubble).
- Remove from heat.
- Add vanilla and powdered sugar and beat until smooth.
- Pour caramel icing over top of cake.
Notes
NOTE: You can also use instant banana cream pudding in place of the vanilla pudding for more banana flavor.
NOTE: This icing hardens really fast. Make up the icing right after you remove cake from oven and spread as soon as you get it to spreading consistency without lumps in the icing. By the time you get the icing to this stage the cake will have cooled sufficiently to ice. If the icing hardens, you can bring it to spreading consistently again by putting over low heat, and if necessary, add a few tablespoons of milk.
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