{Recipe Recap} Banana Butter Pecan Bundt

It’s Monday.  Sigh.  Imagine I’m saying “It’s Monday” in an Eeyore voice.  Sorry, Monday, but you’re just not my favorite day of the week.  Lucky for me, I just have to get through today and tomorrow and then I’m heading to Myrtle Beach to meet up with my mom, sisters, and the kids for a little vacation.  I haven’t been to Myrtle in…wow, I don’t even know how long.  I’m not much of a beach person in general in that it’s not the first place I’d choose for a vacation, but once I get there I enjoy what it has to offer.

Except for the sand in my bathing suit.  That never works for me.

Know what makes Mondays better?  Sugar.  Brown, white, powdered, I like ‘em all.

I had ripe bananas and wanted something simple and different to make with them.  I stumbled across this recipe on Allrecipes and it started with a cake mix.  Check off easy!  Butter Pecan cake mix?  Check off different!

Since the recipe called for an 18.25-oz box of cake mix, which really isn’t made anymore, I added 3 oz of cake flour to the mix.  I used the Pam baking spray, the one that has the flour in it, to grease my Bundt pan.  That stuff works like a dream.

This cake baked up beautifully.  Done on the outside without being toasted and moist and crumb-y – not to be confused with crummy – on the inside.  After it cooled, I made the frosting, which is my favorite part of the cake.  I will be using this frosting again.

The cake itself wasn’t my favorite.  I think the butter pecan threw me off.  I wouldn’t mind trying this again with a caramel or yellow cake mix.

The McHusband said he liked the frosting but he felt like it didn’t “go” with the cake.  I didn’t have a problem with the combo, and no one I shared the cake with at my office did either.

{Recipe here}