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So moist. So delicious. And so much more.™


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Banana Cakes with Caramel and Pecan Frosting

Jamie Jones Recipe shared by:
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Come home to the smells and taste of banana bread. A moist banana cupcake filled with banana pudding and topped with caramel frosting and pecans.

  • Hands-On Time:
  • Total Time:
  • Servings: 24
  • Rating:


  • 1 package Banana Supreme Cake mix
  • 1 1/3 cups water
  • 1/3 cup oil
  • 3 eggs
  • 1 ½ cups ripe bananas, mashed
  • 3 tablespoons honey
  • 2 cups milk
  • 1 package (1 ounce) instant banana pudding mix
  • 1 packet of Duncan Hines® Frosting Creations™ Caramel Flavor Mix and 1 can of Frosting Creations™ Frosting Starter
  • ¾ cup chopped pecans

Baking Instructions

  1. Preheat oven 325 degrees F. Line a regular 12 cup muffin tin with paper liners. Set aside.
  2. Mix cake mix and next 4 ingredients according to package directions. Stir in bananas and honey until combined.
  3. Spoon batter evenly filling each half full into prepared muffin cups. Bake 20-25 minutes or until cupcakes are done when cakes spring back when lightly touched.
  4. Let cupcakes cool slightly in tin before moving to a cooling rack. Repeat until all batter is used.
  5. Meanwhile pour milk in a medium bowl. Whisk in pudding mix for 2 minutes or until soft set.
  6. Using a spoon, carefully scoop out the centers of the cupcakes, leaving about 1 inch around the edges and about 1 inch on the bottoms of the cupcakes.
  7. Fill cupcakes evenly with banana pudding. Replace cake.
  8. Pour pack of Duncan Hines® Frosting Creations™ Caramel Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
  9. Frost and top each cupcake evenly with pecans and serve.

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Lemon Filling

Lemon Filling

I use a lemon filling between the layers of my Angel Food Cake then frost the cake with Cream Cheese Frosting, I have added whipping Cream after it's whipped and fold that into the Cream Cheese Frost., Then frost the cake top and all around the cake, then put it in the frig for several hrs.

Cookies that stay chewy after cooling

Cookies that stay chewy after cooling

First of all, always remember to slightly underbake (only a minute under lowest time). As soon as you remove the tray from the oven, give it a good WHACK! On the open oven door or other hard surface. This forces the air out of the centre of the cookie that would have made the cookie crispy after cooling, so you have a nice chewiness that lasts a couple of days (not that your cookies will!!)

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