Banana Cake To Take
Submitted by lulubelle
Easy banana sheet cake made with yellow cake mix, buttermilk, and orange juice, finished with a broiled brown sugar pecan topping. Bakes in a 9×13 pan for potlucks and parties.
YIELD
8 servingsPREP
25 minCOOK
40 minREADY
65 minNeed a cake that travels well and feeds a crowd? This is the one.
Yellow cake mix gets a serious upgrade with mashed bananas, buttermilk, and a splash of orange juice that adds a bright citrus note most banana cakes are missing. The batter comes together fast in one bowl.
But the real move is the topping: melted butter, brown sugar, chopped pecans, and a hit of OJ, spread over the hot cake and broiled until bubbly and golden. It caramelizes into a crunchy, toffee-like crust.
Leave it right in the pan, cover it up, and take it wherever you’re going.
Chef Tips
- Watch the broiler closely. The topping goes from golden to burnt in seconds
- Let the cake cool completely before covering, or condensation will soften the crunchy topping
- Buttermilk substitute: stir 2 teaspoons of lemon juice into ¾ cup of milk and let it sit for 5 minutes
Ingredients
Directions
Flour 9 x 13 pan.
In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed.
Pour batter into greased and floured pan.
Bake at 350℉ (180℃) for 35 to 40 minutes or until toothpick inserted in center comes out clean.
Meanwhile, melt margarine in small saucepan; stir in remaining topping ingredients.
Spread over hot cake; broil 2 to 3 minutes or until topping is golden brown.
Cool completely.
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