1 (18.25-ounce) package yellow cake mix
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
2 medium ripe bananas, peeled and mashed (about 1 cup)
1 cup water
1/2 cup vegetable oil
3 large eggs
2 teaspoons banana extract (optional)
Easy Caramel Frosting (recipe follows)
1 cup chopped pecans, toasted
Preheat oven to 350*F (175*C). Grease
and flour two 9-inch round cake pans. Set aside.
In a large mixing bowl, beat the cake
mix, brown sugar, cinnamon, mashed bananas, water, oil, eggs
and banana extract (if using) with an electric mixer at medium
speed.
Divide the batter evenly between the prepared
pans.
Bake for 30 minutes or until tested done
when a wooden pick inserted in the center out clean. Cook cakes
in pan on wire racks for 10 minutes. Remove cakes and cool completely
on wire racks.
Fill and frost cake with the Easy Caramel
frosting and sprinkle top with the pecans.
Makes 12 servings.
Easy Caramel Frosting
1/2 cup butter
1/2 cup packed light brown sugar
1/2 cup packed dark brown sugar
1/4 cup whole milk
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
Bring the butter and brown sugars in a
saucepan over medium heat to a boil and cook for 2 minutes, stirring
occasionally. Add the milk and bring mixture back to a boil.
Remove pan from heat and stir in the powdered
sugar and vanilla, mixing until frosting is smooth. Frost cooled
cake immediately.
