Abigail's Banana Cake with Caramel Frosting

Ingredients

• Cake
• 1 package (18.25 ounces) plain yellow cake mix
• 1/2 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 2 medium very ripe bananas, mashed (about 1 cup)
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 2 teaspoons crème de banane liqueur, optional
• Quick Caramel Frosting
• 1 stick (1/2 cup) butter
• 1/4 cup packed light brown sugar
• 1/4 cup packed dark brown sugar
• 1/4 cup whole milk
• 2 1/2 cups confectioners' sugar, sifted
• 1 teaspoon vanilla extract
• Garnish
• 1 cup chopped pecans, toasted (optional)

Instructions

1. 

   1

   Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the cake mix, brown sugar, cinnamon, mashed bananas, water, oil, eggs, and optional crème de banane. Beat with an electric mixer on low speed until combined, then on medium speed for 2 minutes.

2. 

   2

   Divide the batter evenly between the prepared pans. Bake for 28–32 minutes, or until the cake springs back when lightly touched and a toothpick inserted near the center comes out clean.

3. 

   3

   Allow the cakes to cool in the pans for 10 minutes. Remove from the pans and transfer to wire racks to cool completely.

4. 

   4

   In a medium saucepan over medium heat, melt the butter. Stir in the light brown sugar, dark brown sugar, and milk. Bring the mixture to a gentle boil and cook for 2 minutes, stirring constantly. Remove from the heat and let cool for 15 minutes.

5. 

   5

   Gradually beat in the sifted confectioners' sugar and vanilla until smooth and spreadable.

6. 

   6

   Place one cake layer on a serving plate. Spread with frosting, add the second cake layer, and frost the top and sides. Sprinkle the toasted pecans over the top of the cake if you would like.