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Slow Cooker Banana Nut Cake
This cake is very moist from cooking in the slow cooker. Let this cake cool completely and top with my amazing cream cheese frosting.
Course: Dessert
Cuisine: American
Keyword: banana nut cake
Prep Time: 25 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 55 minutes
Servings: 8
Calories: 659kcal
Author: Sarah Olson
Equipment Needed:
Slow Cooker- 6 quart or larger-oval
Ingredients:
- 15.25 oz. yellow cake mix (I use Pillsbury)
- ½ cup salted butter, melted
- 2 bananas, mashed (this is about 1 cup measured)
- ¾ cup water
- 1 tsp. vanilla extract
- 3 large eggs
- ½ cup chopped walnuts, divided
For the frosting
- 8 oz. cream cheese (room temperature)
- ½ cup salted butter (1 stick) (room temperature)
- 1 cup powdered sugar
- 1 tsp. vanilla
- 1 Tbsp. milk
Instructions:
- In a large bowl add the cake mix, melted butter, mashed bananas, water, vanilla extract, and eggs. Whisk until combined, do not worry if there is a few lumps left of cake mix, that is normal. Add about 3/4 of the nuts and stir again. (Saving some nuts for topping the frosting)
- Spray the slow cooker very well with non-stick spray. Add the batter to the slow cooker and smooth out to a flat layer.
- Cover and cook on HIGH for 2.5 hours, do not open the lid during the cooking time.
- When the cooking time is done. Remove the insert out of the heating unit. Set the ceramic on a cooling rack. Let cake cool completely, this may take a few hours. To speed up the process after the ceramic isn’t piping hot, you can put it in the fridge to cool.
- When the cake is cooled, start making the frosting. You can use a stand mixer, or a handheld electric mixer.
- Blend together the cream cheese and butter until combined. Add the powdered sugar, vanilla and milk. Blend until smooth, scrape down the sides of the bowl and blend again.
- Spread the frosting on the cooled cake. Sprinkle with reserved nuts. Slice and serve.
Video: https://youtu.be/4Z8b2M0v_GE
