You may have noticed that I took a little break from blogging (5 months to be exact). I decided that sharing my love of cooking and baking brings too much happiness and joy to my life (and my family's tummies) to continue this blogging break. I hope that my readers have stuck around and are still interested in following me on this journey through our family's kitchen.
There are so many amazing recipes that I have pinned from Pinterest and tried these past several months. I'm truly inspired by all the wonderful home cooks out in the world. I LOVE Pinterest and plan on adding my recipes to my Big Mama's Favorites board as I post them on the blog and Facebook.
Now, let's talk about this cake! This is a simple cake that uses a box mix that is dressed up with bananas and a scrumptious thick vanilla bean glaze. It's very moist and full of flavor. I think this was the perfect dessert to welcome Fall, and the perfect ending to our cheese enchiladas last night. I'm ready for some cooler weather and can't wait to make all my favorite soups.
1 - Betty Crocker Super Moist Spice Cake Mix (15.25 oz)
3/4 cup water
1/2 cup canola oil
3 large eggs
4 large bananas (about 1 1/2 cups) mashed
Preheat oven to 350 degrees. Butter and flour a non-stick bundt cake pan. In a large stand mixer, add the cake mix, water, oil, and eggs. Beat on medium speed for 3 minutes. Add the bananas and mix just until combined.
Pour the cake mix into the prepared bundt pan. Bake for 42-45 minutes, or until wooden skewer comes out clean. Let the cake cool in the pan for 5 minutes, then invert onto cooling rack.
1 1/2 cups powdered sugar
2 tsp vanilla bean paste
milk, enough to create thick glaze
In a bowl, stir together the powdered sugar and vanilla bean paste. Add milk slowly until the consistency is a thick pourable glaze. Transfer the cooled cake to a plate and spoon or pour glaze over top. Enjoy!