Ingredients
- For the cake:
- 1 box yellow cake mix
- 3 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 2 to 3 ripe bananas, mashed (about 1 cup)
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 cup chopped nuts (optional)
- For the cream cheese icing:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk (as needed for consistency)
- For the caramel drizzle:
- 1/4 cup caramel sauce (store-bought or homemade)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, mix yellow cake mix, eggs, sour cream, oil, mashed bananas, vanilla, and cinnamon until smooth. Fold in nuts if using.
- Pour batter into prepared pan and spread evenly. Bake for 30–35 minutes or until a toothpick inserted comes out clean.
- Let the cake cool completely on a wire rack before frosting.
- For icing, beat cream cheese and butter until smooth. Gradually mix in powdered sugar, vanilla, and enough milk to reach a spreadable consistency.
- Spread icing over the cooled cake. Drizzle caramel sauce over the top in swirls or zigzags. Slice and serve.
Notes
- Use bananas with brown spots for best flavor and moisture.
- Add a swirl of cinnamon-sugar into the batter for extra honeybun flavor.
- Try mini chocolate chips or maple glaze for variation.
- Store in the fridge due to cream cheese frosting; microwave slices for gooey texture.
- Can be baked in a bundt pan—adjust baking time to 45–50 minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 32g
- Sodium: 340mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
