Prep 4 hrs
Cook 30 mins
This recipe was adapted from "Taste of the South Magazine 2006". I made this for my husband's birthday, and it was a hit with both adults and kids. This cake has alternating layers of butter cake, vanilla ice cream, cinnamon-caramel sauce, toasted pecans and is topped with bananas in cinnamon-caramel sauce. This is a decadent dessert that takes time to prepare but is so worth every minute. (Note: Preparation time includes time needed for cakes to cool and ice cream to harden between layers and atop the cake.)
- 1 (18 1/4 ounce) package butter recipe cake mix (I used Duncan Hines Classic Butter Golden Cake Mix)
- 3 eggs, large
- 1⁄2 cup butter, softened
- 1⁄2 cup water
- 1⁄2 cup pecans, chopped (toasted)
- 1⁄2 gallon vanilla ice cream, softened
- 3 bananas (under-ripe, peeled and cut into 1/4-inch slices)
- 2 tablespoons butter
- 1 (12 1/4 ounce) jar caramel ice cream topping (I used Smucker's)
- 1⁄2 teaspoon cinnamon, ground
- Preheat oven to 350°F Spray two 8-inch round cake tins with cooking oil. Flour lightly.
- In a medium mixing bowl, mix together cake mix, water, 1/2 cup softened butter and eggs at low speed. Then beat at medium speed for 4 minutes. Pour batter evenly into pans and bake for 22-25 minutes or until a toothpick inserted into the center of each cake comes out clean. Cool in pan on wire rack for 30 minutes. Then place cakes in the freezer until ready to assemble.
- Toast chopped pecans on a baking sheet in the oven for 8-10 minutes or until fragrant and lightly browned. Set aside to cool.
- Pour caramel ice cream topping into a small bowl. Add 1/2 teaspoons cinnamon and whisk until fully incorporated. Set aside. Reserve remaining caramel sauce for drizzling the cake later.
- In a large skillet over medium-high heat, melt 2 tbs. butter. Once the butter begins to bubble slightly, add sliced bananas. Saute for 2 minutes. Then add half of the caramel sauce mixture, stir until bubbling, remove from heat and set aside to cool for 15 minutes. Refrigerate until ready to place atop the cake.
- To assemble, place one cake layer onto a cake plate. Top with half the ice cream, making sure to leave at least 1/4 inch of space around the edge of the cake (to allow for melting and settling). Sprinkle with toasted pecans and drizzle with reserved caramel sauce.
- Return both ice-cream-topped cake and ice cream carton to freezer for 30 minutes. Then add second layer of cake, top with ice cream and sprinkle with pecans.
- To finish off, place bananas in a mound atop the cake. Drizzle around the edges of the cake with remaining caramel sauce and sprinkle with remaining pecans.
- Freeze for 2-4 hours or until ready to serve. If the cake is frozen-hard, allow to sit at room temperature for 5-8 minutes or until softened to your liking.
- Freeze any remaining cake.
Very good, but so difficult to make! My cake definitely didn't turn out looking like the photo- instead, it looked like a giant mound of ice cream mixed with a whole bunch of stuff. The ice cream was difficult to work with when firm, and so very messy when softened. Maybe I shouldn't have tried such a daunting recipe for my first ice cream cake! The cake tasted great though- like a banana sundae in cake form.