Banana Honeybun cake , topped with cream cheese icing and caramel drizzle
Ingredients:
For the Cake:
1 box yellow cake mix
3 large eggs
1 cup sour cream
½ cup vegetable oil
1 cup mashed ripe bananas (about 2-3 bananas)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ cup chopped nuts (optional)
For the Cream Cheese Icing:
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
2-3 tablespoons milk (to desired consistency)
For the Caramel Drizzle:
½ cup caramel sauce (store-bought or homemade)
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
Prepare the Cake Batter:
In a large mixing bowl, combine the yellow cake mix, eggs, sour cream, vegetable oil, mashed bananas, vanilla extract, and ground cinnamon. Mix until well combined.
If using, fold in the chopped nuts for added crunch.
Bake the Cake:
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack.
Prepare the Cream Cheese Icing:
In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, mixing until well combined.
Stir in the vanilla extract and add milk a little at a time until you reach your desired icing consistency.
Assemble the Cake:
Once the cake has cooled completely, spread the cream cheese icing evenly over the top.
Drizzle the caramel sauce over the icing.
Serve:
Cut into squares and serve.