Need a new twist for an Easter dessert? Try this cake version of the famous New Orleans dessert . Man oh man is this good. If you love bananas foster you will love this cake. Nuff' said!
FOR THE CAKE:
1 box (18.25 Oz. Box) Butter Cake Mix
4 whole Eggs
⅓ cups Oil
1-⅓ cup Water
1 package (3.4 Oz. Package) Banana Instant Pudding Mix
1 teaspoon Almond Extract
1 Tablespoon Cinnamon
FOR THE ICING:
1 tub (8 Oz. Tub) Whipped Topping
1 cup Flaked Coconut
FOR THE SAUCE:
¼ cups Butter, Melted
½ cups Firmly Packed Brown Sugar
¼ teaspoons Cinnamon
1 cup Prepared Caramel Sauce
4 whole Bananas Peeled And Sliced
For the cake:
Preheat oven to 350 degrees. Mix all ingredients for the cake. Grease a fluted or bundt pan. Pour batter into pan and bake according to package directions.
For the icing:
Mix whipped topping with coconut and set aside.
For the sauce:
Melt the butter in a large skillet. Add brown sugar, cinnamon and caramel sauce. Cook over medium heat, stirring constantly, until bubbly. Add bananas, and cook 2 to 3 minutes or until thoroughly heated. Remove from heat.
Ice cake with whipped topping mixture and spoon banana sauce over top. Serve.
*Weekend Potluck, Foodie Friday, Strut Your Stuff Saturday