I have a confession to make. It does involve bananas, like my last confession, but only indirectly. It will also lead to how this cake was born. A week or so ago, I fed my family muffins and milk for dinner. That’s it. Everyone survived. My 14 year old son did give me a questioning look when I told him that’s what we were having. I offered that he could fix an egg for himself, but he downed 4 or 5 muffins in just a few minutes and seemed satisfied.
The recipe I used for the muffins came from Pioneer Woman’s Tasty Kitchen. I had some bananas I needed to use, so I searched Tasty Kitchen for recipes that included bananas. I found one for Apple Banana Muffins, which I altered to the point of barely recognizable to the original recipe. They tasted wonderful, but had a strange texture.
Then while grocery shopping, I spied a Spice Cake Mix and new I wanted to combine the flavors of the muffins into a cake and Spice Cake was the perfect base. I used a recipe from The Cake Mix Dr. as a guide, but altered it pretty heavily. I did use her recipe for the Caramel Glaze.
Here’s what you’ll need for the cake:
- Spice Cake Mix
- 1 cup chunky applesauce
- 1/2 cup buttermilk (or milk soured with 1 tsp. of vinegar
- 1 stick of butter, softened but not melted
- 1 tsp. vanilla
- 2 eggs
- 2 mashed bananas
Grease and flour a bundt pan (or use that great Baker’s Joy cooking spray). Heat the oven to 350 degrees.
Put the cake mix and all the other ingredients in a large mixer bowl, and mix until well blended. Pour into the cake pan and bake for 50-55 minutes. Cool the cake in the pan for 20 minutes and then loosen it with a butter knife run around the edge. Dump out onto a plate to finish cooling.
For the Caramel Glaze:
- 3 Tbs. butter
- 3 Tbs. brown sugar
- 3 Tbs. white sugar
- 3 Tbs. heavy whipping cream
- 1/2 tsp. vanilla
Put all the ingredients into a saucepan and bring it to a boil over medium heat. Boil it for 1 minute. Remove from heat and spoon it over the cake.
The applesauce and banana made this cake both flavorful and very moist. The caramel glaze made a perfect combo.
Bundt cakes always remind me of the movie, My Big Fat Greek Wedding.
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Umm that looks so pretty all the glaze dripping down the side. it made me want to get my finger and wipe it across the puter screen. I love bundt cakes.
That looks so yummy. Now I’m hungry!
This looks so good! My bundt pan may get some use afterall.
Oh my…that looks positively heavenly!
I have a few of your recipes down for my september menu. I cant wait. Have a great night.
This cake is so moist and delicious! I was asked to bake for a charity function, so I made mine in a 9×13 pan, baked it for about 35 minutes, frosted it with Duncan Hines caramel frosting, and sprinkled it with chopped nuts. I want to try it again in a bundt pan with the caramel glaze. Good job, Tiffany!
Judith, I thought nuts sounded good with this cake. I thought about adding them to the batter, but I like the idea of them sprinkled on top. Glad you liked it!