Bananas Foster Crunch Cake Recipes

BANANAS FOSTER CAKE

Steps:

• Cake: preheat oven to 350°; beat butter and sugars at medium speed with an electric mixer until fluffy.
• Add eggs, 1 at a time, beating until blended after each addition.
• Combine flour, baking soda, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
• Beat at low speed until blended after each addition, stopping to scrape the bowl as needed.
• Stir in the mashed bananas and vanilla.
• Pour batter into 3 (8 inch) round cake pans coated with cooking spray for baking.
• Bake for 25 minutes or until a pick comes out clean.
• Run a sharp knife around edges of pan; cool cake layers in pans of wire racks for 5 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
• Meanwhile, prepare glaze: bring brown sugar, corn syrup, and 3 tablespoons water to a boil in a small saucepan, stirring constantly.
• Cook, stirring constantly, 1 minute or until sugar dissolves; stir in butter, rum, and cinnamon.
• Frosting: beat cream cheese and butter at medium speed with an electric mixer until smooth.
• Gradually add powdered sugar, beating until smooth; stir in milk and vanilla.
• Pierce cake layers with a wooden pick; drizzle with Brown Sugar Rum Glaze; let stand for at least 10 minutes.
• Spread 1/4 cup frosting on 1 cake layer; arrange half of banana slices over frosting.
• Repeat procedures with a second cake layer, 1/4 cup frosting, and remaining half of banana slices.
• Top with third cake layer; frost top and sides of cake with remaining frosting.
• Garnish, if desired.

MOLTEN BANANAS FOSTER CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a 9 1/2-by-3 1/2-inch bundt pan with nonstick cooking spray.
• Prepare the quick bread mix according to the package instructions. Pour the batter into the prepared bundt pan and bake until a toothpick inserted in the cake comes out clean, 50 minutes to 1 hour. Let cool.
• For the filling: Melt the butter in a large skillet over medium heat. Add the brown sugar, maple syrup, vanilla, cinnamon and salt and mix until dissolved into the butter. Remove the skillet from the heat (turn off the heat) and stir in the rum. Return the skillet to medium heat and bring the mixture to a simmer. Add the diced bananas and cook until softened just a little bit but not mushy, 1 to 2 minutes. Let cool until warm.
• For the glaze and garnish: Heat the cream in a medium pot over low heat just to a simmer. Remove from the heat, add the butterscotch chips and let sit until melted, 1 to 2 minutes. Add the butter and mix until well blended. Let cool completely so that it is thick but still pourable.
• Place the cake presentation-side up on a large round platter. Using a spoon, remove some of the cake from the hole in the center to make a slightly larger well. Fill the hole with the banana filling; the filling should come up to about 1/4 inch from the top surface of the cake. You should have some of the filling left over, which can be used to top the individual slices of cake or mixed into a milk shake. Starting in the center, gently pour the glaze over the filling, slowly moving in a concentric circle toward the outer part of the cake and allowing some of the glaze to pour down the sides of the cake. Garnish with the candied walnuts. Serve within 15 minutes of assembly. Slice and let the filling ooze out of the cake.