Banana Toffee Picnic Cake

Banana Toffee Picnic Cake

Have ripe bananas? Mix them up into a cake that's so good, it doesn't need frosting.

Prep Time

10

Minutes

Total Time

1:50

Hr:Mins

Makes

12

servings

1
box Betty Crocker® SuperMoist® yellow cake mix
1
cup mashed very ripe bananas (2 medium)
1/3
cup water
1/3
cup vegetable oil
3
eggs
1/2
teaspoon almond extract
1/2
cup toffee bits
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
  2. In large bowl, beat cake mix, bananas, water, oil, almond extract and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. Sprinkle toffee bits evenly over batter.
  3. Bake 33 to 40 minutes or until cake springs back when touched lightly in center. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. Store loosely covered.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Make cupcakes instead of a cake, and tuck them into lunch boxes for a sweet treat.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 280
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 55mg;
  • Sodium 270mg;
  • Total Carbohydrate 40g
    • (Dietary Fiber 1g,
    • Sugars 24g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.
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