Indulge in the rich and decadent creation of Bananas Foster Fudge Cake from NESTLÉ® TOLL HOUSE®. This exquisite dessert combines classic flavors with an innovative twist, making it an ideal choice for a variety of occasions, including birthdays and other celebrations. The bananas foster cake experience starts with a base made from a moist Devil’s Food cake mix, where each layer is effortlessly enhanced with NESTLÉ® TOLL HOUSE® White Chocolate Curls.
For those looking for a banana foster cake recipe, this one promises satisfaction and indulgence. The dessert is further enriched with NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels and Morsels, ensuring every bite offers a delightful chocolatey surprise. The magic of this dessert lies in its ability to transform a classic banana fosters cake flavor into a lavish treat, perfectly paired with the chocolatey goodness of NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels.
Whether you label it as a recipe for bananas foster cake or a more refined version of the traditional banana foster cake, this intermediate-level creation is a delectable choice for all dessert enthusiasts. Designed to impress both family and friends, the Bananas Foster Fudge Cake provides an irresistible conclusion to any gathering or meal.
Ingredients
Key Products
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Directions
Step 1
Preheat oven to 350º F. Lightly coat three 9-inch-round cake pans with non-stick cooking spray.
Step 2
Combine brown sugar and butter in medium, microwave-safe bowl. Microwave uncovered, on HIGH (100%) power for 1 minute. Add chopped bananas, rum extract and cinnamon; stir. Microwave an additional 4 minutes, stirring once. Cool completely.
Step 3
Combine cake mix, pudding mix, eggs, sour cream, vegetable oil and water in large mixer bowl. Beat on medium speed until well blended (batter will be thick). Pour about 1 1/2 cups of batter into each prepared cake pan. Sprinkle each with a heaping tablespoon of mini morsels.
Step 4
Bake for 20 minutes or until wooden pick inserted near center comes out clean. Cool in pans on wire racks 10 minutes; remove to wire racks to cool completely.
Step 5
Heat cream in uncovered, medium microwave-safe bowl on HIGH (100%) power for 1 1/2 minutes or just until boiling. Add 2 cups morsels; let stand 5 minutes. Stir until smooth. Cover; cool for 30 minutes.
Step 6
Place one cake layer on serving platter. Spread half the cream cheese frosting on cake. Spread half the banana mixture to 1/2-inch of edges. Top with second cake layer. Spread with remaining cream cheese frosting followed by remaining banana mixture. Top with remaining cake layer. Spread Chocolate Frosting over top and side of cake. Sprinkle with white chocolate curls around top edge of cake. Refrigerate until chocolate is set. Refrigerate leftover cake up to 24 hours.
If using two cake pans, pour about 1 1/2 cups batter into each prepared cake pan. Refrigerate remaining batter. Bake as stated above. Bake remaining batter in clean pan.
Ingredients
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Make It
Step 1
Preheat oven to 350º F. Lightly coat three 9-inch-round cake pans with non-stick cooking spray.
Step 2
Combine brown sugar and butter in medium, microwave-safe bowl. Microwave uncovered, on HIGH (100%) power for 1 minute. Add chopped bananas, rum extract and cinnamon; stir. Microwave an additional 4 minutes, stirring once. Cool completely.
Step 3
Combine cake mix, pudding mix, eggs, sour cream, vegetable oil and water in large mixer bowl. Beat on medium speed until well blended (batter will be thick). Pour about 1 1/2 cups of batter into each prepared cake pan. Sprinkle each with a heaping tablespoon of mini morsels.
Step 4
Bake for 20 minutes or until wooden pick inserted near center comes out clean. Cool in pans on wire racks 10 minutes; remove to wire racks to cool completely.
Step 5
Heat cream in uncovered, medium microwave-safe bowl on HIGH (100%) power for 1 1/2 minutes or just until boiling. Add 2 cups morsels; let stand 5 minutes. Stir until smooth. Cover; cool for 30 minutes.
Step 6
Place one cake layer on serving platter. Spread half the cream cheese frosting on cake. Spread half the banana mixture to 1/2-inch of edges. Top with second cake layer. Spread with remaining cream cheese frosting followed by remaining banana mixture. Top with remaining cake layer. Spread Chocolate Frosting over top and side of cake. Sprinkle with white chocolate curls around top edge of cake. Refrigerate until chocolate is set. Refrigerate leftover cake up to 24 hours.
If using two cake pans, pour about 1 1/2 cups batter into each prepared cake pan. Refrigerate remaining batter. Bake as stated above. Bake remaining batter in clean pan.
Ingredients
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