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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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We had a neighbor growing up who used to make Raspberry Chocolate Meringue cookies every Christmas. She used raspberry Kool-aid to flavor basic meringue and chocolate chips; they are flavorful and colorful. Lemonade flavor would be great with white chocolate chips or orange flavor with dark chocolate.

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