Maple Pecan Banana Bread Dump Cake
This maple pecan banana bread dump cake layers mashed ripe bananas with brown sugar and maple syrup under a butter pecan cake mix and pecans topped with thin sliced butter and baked until golden and crispy.
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Servings: 8
Ingredients
- 5–6 very ripe bananas
- ¼ cup brown sugar
- 2 tablespoons pure maple syrup
- 2 teaspoons Watkins Baking Vanilla
- 1½ teaspoons Watkins Cinnamon
- ¼ teaspoon ground nutmeg
- Pinch salt
- 1 box butter pecan cake mix
- 2 oz bag chopped pecans
- 1.5 sticks salted butter cold and very thinly sliced
- Vanilla ice cream optional for serving
- Maple syrup optional for serving
Instructions
- Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
- Add the bananas directly to the baking dish and mash well with a fork.
- Add the brown sugar, maple syrup, Watkins Baking Vanilla, Watkins Cinnamon, nutmeg, and salt. Stir everything together directly in the baking dish, then spread into an even layer.
- Sprinkle the dry butter pecan cake mix evenly over the banana mixture. Do not stir.
- Sprinkle the chopped pecans evenly over the cake mix.
- Slice the cold butter as thinly as possible and arrange the slices over the entire top, covering as much of the dry cake mix as possible.
- Bake for 40–50 minutes, or until the top is golden brown and crisp and the banana mixture is bubbling around the edges.
- If you notice any dry cake mix spots near the end of baking, add a small piece of butter over those areas and return to the oven until golden.
- Allow the dump cake to rest for 10–15 minutes before serving.
- Serve warm on its own or with a scoop of vanilla ice cream and a drizzle of maple syrup.
