This cake was AMAZING!
Peyton here. This cake comes from my favorite blog ever, Mix and Match Mama. I read it every morning. She posts the best recipes and they’re all super easy to follow.
When I heard Bananas Foster Bundt Cake, I was intrigued and knew we had to try it. This cake did not disappoint. It was super moist and even tasted great three days later. I followed exactly what the recipe said and it came out great!
What you need:
1/2 cup butter, softened and divided into slices
1 cup brown sugar
1 tablespoon rum extract
1 (or 2 maybe) bananas, sliced
1/2 cup chopped pecans, toasted
1 box of yellow cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
1 1/4 cups water
For the directions click here.
Love it or List it? Love, love, love it!
If you were going to serve and eat this cake all in one day then the recipe as is it perfect. We had it around the house for a few days and the bananas on top started to get a little shriveled up on top. I think if I were going to make it again, I may add mashed bananas into the actual cake instead of putting them on top. Then you would get the banana flavor in the cake, but it would be better a few days later.
Over all, this recipe is fabulous. It is one of the most moist cakes I’ve ever had! I was a little nervous since the base of it is a cake mix, and I’m definitely not a boxed cake kind of gal, but it did not taste like it at all. It definitely tasted homemade. 10/10, would recommend to a friend!
It was another chilly fall morning for us, but we survived because of this delicious and nutritious breakfast. Peanut butter and banana waffles? Yes please! This is a super quick meal, especially if you pair it with a yummy cup of coffee.
What you will need:
As much peanut butter as your heart desires
Keep it simple:
If you are short on time, use frozen waffles and pop them in the toaster. Stress-free meal for life on the go. Spread the peanut butter on 2 waffles and place the banana slices accordingly.
This weekend we were feeling a little pin-spired to bake and found a recipe for Cake Batter Cookies from Sally’s Baking addiction. They were super easy and super yummy!
Now we did not follow the recipe exactly because we did not read the whole thing to realize that you are supposed to refrigerate the dough, but the cookies still turned out great! Refrigerating the dough is to ensure that the cookies do not spread, but ours were fine!
What you need:
1 and 1/4 cup all-purpose flour
1 and 1/4 cup yellow or vanilla boxed cake mix (we used Betty Crocker Yellow Cake mix)
1/2 teaspoon baking soda
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 and 1/2 teaspoons vanilla extract
1/2 cup chocolate chips
1/2 cup white chocolate chips
1/2 cup sprinkles
To find the directions click here
Love it or List it?? Love it!!
Ours took the recommended 10 minutes to cook, though our last round of cookies were a little larger, so we left them in for a longer period of time. We try to go more by look than time, if the cookie looks done, take it out!
Only downside: This recipe only calls for 1 1/4 cup of cake mix, so now we have about half a bag of cake mix sitting in our cabinet.
Overall a great recipe. On the second day, they were still soft and just as delicious!