This Caramelized Banana Butter Pecan Cake is the perfect centerpiece for special occasions, thanks to its decadent layers of caramel, bananas and pecans.
Table of Contents
The Most Delicious Butter Pecan Cake Recipe
Don’t let the multiple layers of vanilla sour cream, caramelized bananas, homemade caramel and candied pecans intimidate you. This Caramelized Banana Butter Pecan Cake recipe starts with boxed cake mix and each step is basic and easy to follow…but once combined…oh my heavens, whoever eats this treat will think you’re quite the pastry chef. And admit it, you are!
Whenever I bake cakes, I use a boxed cake mix and add a box of sugar-free instant pudding.
Call it cheating if you want, but it turns out perfect every time! I used butter pecan cake mix and banana pudding for this Caramelized Banana Butter Pecan Cake. I added in some melted butter and milk to amp up the richness.
You could bake this as a sheet cake, but I like the presentation of single-serving cakes. It makes each recipient feel extra special. I baked these in 8-oz. Le Creuset mini cocottes.
I know, I know this doesn’t seem like an easy cake to make, but I assure you it is! Start by preparing the batter and baking the cake layers. You can prepare the layer ingredients while the cake is in the oven.
The vanilla sour cream layer is the easiest. You just mix together sour cream, powdered sugar and vanilla.
The bananas are also a breeze. Melt butter and brown sugar in a skillet and let the bananas party in the pan.
The candied pecans need a watchful eye. When the sugars begin to melt, reduce the heat and stir until the sugar coats the crushed pecans. If you have extra pecans, they’re great on salads, pancakes or yogurt.
I make these three layers while the cake is baking and once everything is assembled, I start the caramel sauce. You want to pour it on while it’s nice and hot.
Drizzle it over the mini cakes and sprinkle with pecans. Grab a fork, sit back and prepare to slip away into nirvana.
Caramelized Banana Butter Pecan Cake
Ingredients
Banana Butter Pecan Cake
- 1 box butter pecan cake mix
- 1 small box sugar-free instant banana pudding
- 4 eggs
- 1/4 cup melted butter
- 1/2 cup vegetable oil
- 3/4 cup milk
- 3/4 cup water
Vanilla Sour Cream
- 8 oz. sour cream
- 2 tbsp. powdered sugar
- 1/2 tsp. vanilla
Caramelized Bananas
- 3 tbsp. butter
- 2 tbsp. brown sugar
- 2 bananas, sliced into 48 slices
Candied Pecans
- 1 cup chopped pecans
- 1 tbsp. brown sugar
- 1 tbsp. granulated sugar
Caramel Sauce
- 1 cup granulated sugar
- 1/2 cup water
- 3 tbsp. butter
- 1/4 cup cream
Instructions
Banana Butter Pecan Cake
- PREHEAT: Preheat oven to 375 degrees.
- MIX: Place the dry and wet ingredients in a large mixing bowl or bowl of a stand mixer and whisk together.
- PREP: Line six 8-oz. oven-proof ramekins with parchment paper and spray with non-stick cooking spray.
- POUR: Evenly distribute the cake batter into each ramekin and place them on a baking sheet.
- BAKE: Bake in a 375 degree oven for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cool.
- CUT: Remove the cakes from the pan and slice each cake into three pieces. If the top is too rounded, slice off a portion. Flip each cake over so the bottom is now the top.
- Spread sour cream on the new bottom and middle layer. Top with the two layers with 4 caramelized bananas per layer.
- FROST: Spread sour cream on the new bottom and middle layer. Place 4 caramelized bananas on top of each slice.
- STACK: Stack the three layers. Place on a wire rack set over a sheet pan.
- POUR: Ladle caramel sauce over each cake.
- SPRINKLE: Sprinkle candied pecans on top of the cake and serve. Try adding some to the sides of the cake too if you want a little extra crunch
Vanilla Sour Cream
- MIX: Place all of the ingredients into a medium bowl and stir to combine.
Caramelized Bananas
- MELT: Melt the butter and sugar in a skillet over medium heat, until the sugar dissolves.
- SHAKE: Add the banana slices in a single layer and warm for about 3 minutes. Shake the skillet occasionally to coat the bananas on all sides
Candied Pecans
- HEAT: Place pecans and sugars in a large skillet. Heat over medium heat until the sugar starts to glisten.
- STIR: Reduce heat to low and continue to cook, stirring often until all of the sugar is melted. Don’t let it burn. Remove from heat and set aside.
Caramel Sauce
- STIR: Place the sugar and water in a saucepot. Stir until the sugar is wet and begins to incorporate. Remove the spoon from the pan.
- HEAT: Cook over medium-high heat for about 15 minutes, until it starts to turn amber. Do not stir it during this time.
- MIX: Once it’s golden, turn off the heat. Using a clean spoon, stir in the butter until melted. Stir in the cream. It will start to bubble and thicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for Southern butter pecan cake
Cake Ingredients
- Butter pecan cake mix. You can use your favorite brand here!
- Instant banana pudding. I like the sugar-free option because the rest of the recipe is so sweet.
- Eggs
- Butter. Melted butter is the key here, it’ll incorporate more evenly with the other liquid ingredients.
- Vegetable oil
- Whole milk. You can use any milk, but I love the richness that full-fat milk gives to boxed cake mix. It really makes a difference!
- Water
Vanilla Sour Cream Frosting
- Sour cream. Sour cream gives a tang that helps cut the sweetness of the other layers.
- Powdered sugar
- Vanilla. A little vanilla extract goes a long way! You can also use vanilla bean paste or crush vanilla beans if you feel fancy.
Caramelized Bananas
- Butter
- Brown sugar
- Bananas. Slice ripe bananas into 48 even slices. Choose a banana that’s between green and ready for banana bread.
Candied Pecans
- Pecans. You can’t have a butter pecan cake without them!
- Brown sugar
- White Sugar
Caramel Sauce
- White Sugar
- Water
- Butter
- Cream
See the full recipe card for servings and a full list of ingredients.
How to make butter pecan layer cake
BUTTER PECAN CAKE:
- Preheat: Preheat oven to 375F degrees.
- Mix: Place the dry and wet ingredients in a large mixing bowl or bowl of a stand mixer and whisk together.
- Prep: Line six 8-oz. oven-proof ramekins with parchment paper and spray with non-stick cooking spray.
✔️ PRO TIP
The sauce isn’t hard to make, it’s just hard to ignore your instinct to stir. If you stir it during cooking, it will turn grainy. But if you just stir the sugar and water and leave it alone to caramelize for about 15 minutes, it will be perfect when you add the butter and cream.
- Pour: Evenly distribute the cake batter into each ramekin and place them on a baking sheet.
- Bake: Bake in a 375-degree oven for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cool.
- Cut: Remove the cakes from the pan and slice each cake into three pieces. If the top is too rounded, slice off a portion. Flip each cake over so the bottom is now the top.
- Frost: Spread sour cream on the new bottom and middle layer. Place 4 caramelized bananas on top of each slice.
- Stack: Stack the three layers. Place on a wire rack set over a sheet pan.
- Pour: Ladle caramel sauce over each cake.
- Sprinkle: Sprinkle candied pecans on top of the cake and serve. Try adding some to the sides of the cake too if you want a little extra crunch.
VANILLA SOUR CREAM:
- Mix: Place all of the ingredients into a medium bowl and stir to combine.
CARAMELIZED BANANAS:
- Melt: Melt the butter and sugar in a skillet over medium heat, until the sugar dissolves.
- Shake: Add the banana slices in a single layer and warm for about 3 minutes. Shake the skillet occasionally to coat the bananas on all sides.
CANDIED PECANS:
- Heat: Place pecans and sugars in a large skillet. Heat over medium heat until the sugar starts to glisten.
- Stir: Reduce heat to low and continue to cook, stirring often until all of the sugar is melted. Don’t let it burn. Remove from heat and set aside.
CARAMEL SAUCE:
- Stir: Place the sugar and water in a saucepot. Stir until the sugar is wet and begins to incorporate. Remove the spoon from the pan.
- Heat: Cook over medium-high heat for about 15 minutes, until it starts to turn amber. Do not stir it during this time.
- Mix: Once it’s golden, turn off the heat. Using a clean spoon, stir in the butter until melted. Stir in the cream. It will start to bubble and thicken.
✔️ PRO TIP
For the cakes to slide right out, trace the base of the cocotte onto parchment paper and cut inside the trace lines. Then, slide the paper inside the cocotte and spray with non-stick spray.
How to serve banana butter pecan cake
This is the perfect cake for celebrating someone special or wowing your dinner party guests with their own individual cake. I love the idea of having this alongside an after-dinner cup of coffee for the adults and a cold glass of milk for the kids. Serve it alongside a large bowl of ice cream and any extra pecan halves or caramel if you’re looking for a luscious end to an evening.
Storage
For this recipe, store each component in its airtight container to avoid the cake layers getting soggy in the fridge. Although, it may turn into a sticky toffee pudding texture, which could be just as delicious! Store for up to three days.
Frequently Asked Questions
They’re very similar! Butter pecan tends to balance the toasty flavor of pecans with butter and sugar, while praline is more like a candy made with pecans, so it’s much, much sweeter. I like using buttery pecans instead of pecan praline since the caramelized bananas and caramel sauce add so much sweetness to this cake.
The downfalls of overmixing! When it comes to cakes, mix until just incorporated and no further. If you’re still having trouble with getting a light and fluffy cake, you can always try adding some whipped egg whites to the cake batter to add airiness.
I love the depth of flavor that the tangy sour cream adds to vanilla frosting, but you could easily swap the sour cream for cream cheese. Who doesn’t love a whipped cream cheese frosting?
Have been waiting for this recipe will be trying this weekend – thank you!!
it looks delicious!
Individual cakes are always so cute and pretty. Your step-by-step photos are also amazing – great idea! Love the natural lighting.
Oh lala these look very decadent Christie!
Cheers,
J+C
Love how these are individually portioned. What a great way to elevate boxed cake!