Recipe by Shae
Ohh peanut butter and banana...in a CAKE! YUMMY! Another one of those grocery store recipe cookbook finds!
Top Review by Kat Wood
This was an awesome recipe! First of all, I love cake mix recipes because they lend themselves to experimentation so well. I had two whole batches of bananas going bad at one time, so made two versions. The one printed here was sooo good! I recommend microwaving the peanut butter and the frosting together in a bowl and then stirring. Also, it goes on the cake more easily if the cake itself is still warm. The second version I tried was with a spice cake mix--all else the same, although I think a butterscotch pudding would be interesting, too. I used a pecan coconut frostingl (the popular one for German chocolate cakes), and wow!! Next time (probably Thanksgiving) I'll do the spice version with caramel frosting and see which one I like better. Happy baking! Kari
- 1 butter recipe yellow cake mix
- 1 (3 1/2 ounce) package instant vanilla pudding
- 1⁄4 cup water
- 1⁄3 cup oil
- 1 cup mashed ripe banana
- 3 eggs
- 3⁄4 cup creamy vanilla frosting (from can)
- 1⁄4 cup creamy peanut butter
Directions See How It's Made
- Heat oven to 350 degrees F.
- Grease and flour a bundt pan.
- In large bowl, combine all cake ingredients, beat on low speed until moistened, then beat 2 minutes at medium speed.
- Pour batter into greased/floured pan.
- Bake cake at 350 degrees F for 45-55 minutes, or until toothpick comes out clean.
- (Cake will be moist on top.) Cool in pan 10 minutes.
- Remove from pan and cool for 45 minutes, or until completely cooled.
- Microwave frosting on high for 25-35 seconds, or until thin consistency.
- Immediately stir in peanut butter.
- Drizzle warm frosting over cake.