Description
This Banana Bread Dump Cake is a quick and easy dessert combining ripe bananas, caramel, pecans, and cinnamon swirl cake mix, baked to golden perfection. With simple layering and no mixing required, it’s a delightful twist on traditional banana bread that comes together in under an hour.
Ingredients
Scale
Banana Layer
- 6 ripe bananas, mashed
- 1 (12-oz) can evaporated milk
Toppings
- ¼ cup caramel sauce
- â…“ cup chopped pecans
Cake Layer
- 1 (21-oz) box cinnamon swirl cake mix
- ¾ cup unsalted butter, thinly sliced
Instructions
- Preheat the Oven: Preheat your oven to 350ºF (175ºC) and spray a 9×13-inch cake pan with cooking spray to prepare it for baking.
- Layer the Bananas: Spread the mashed bananas evenly in the bottom of the prepared cake pan, then pour the evaporated milk evenly over the bananas to moisten the base layer.
- Add Nuts and Caramel: Sprinkle the chopped pecans over the banana and milk mixture, then drizzle the caramel sauce on top for added sweetness and texture.
- Sprinkle Cake Mix: Evenly sprinkle the cinnamon swirl cake mix over the entire pan, ensuring a uniform layer that will bake into a flavorful topping.
- Add Butter Slices: Distribute the thinly sliced unsalted butter uniformly over the cake mix layer, covering the pan to allow the butter to melt and moisten the cake during baking.
- Bake the Cake: Place the cake pan in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and bubbling around the edges.
Notes
- Use ripe bananas for maximum sweetness and moisture.
- You can substitute caramel sauce with dulce de leche or butterscotch sauce for variation.
- Ensure butter slices cover the cake mix evenly to promote even browning and moist texture.
- This dessert can be served warm with a scoop of vanilla ice cream for an indulgent treat.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
