Prep Time 30m
Cook Time 25m
Ready Time 90m
Yield 1 9-inch layer cake

  • Pillsbury™ Baking Spray with Flour
  • 1 package Pillsbury™ Moist Supreme® Yellow Premium Cake Mix
  • 1 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 ripe bananas, peeled and mashed
  • 1 cup water
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 3 large eggs
  • 1/2 cup finely chopped pecans
  • 3/4 cup heavy cream
  • 1 (8 oz.) package cream cheese, softened
  • 1/2 cup Crisco® All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 2 cups powdered sugar
  • 1/2 teaspoon banana extract
Preparation Directions
  • Step 1Heat oven to 350°F. Spray two 9-inch round cake pans with flour no-stick cooking spray.
  • Step 2Combine cake mix with remaining cake ingredients in bowl of electric mixer; blend on low speed 1 minute; scrape sides of the bowl. Increase speed to medium; beat 2 minutes, scraping sides down as needed. Divide between prepared pans.
  • Step 3Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool on wire racks 10 minutes. Remove from pans; cool completely.
  • Step 1Whip cream until peaks form; set aside. Place cream cheese and shortening in bowl of electric mixer; blend on low speed until combined.
  • Step 2Add powdered sugar, 1/4 cup at a time; blend on low speed until well incorporated, about 1 minute. Add banana extract, if desired; blend on medium speed until fluffy, about 1 minute more. Gently fold in whipped cream. Use immediately to frost cake.
  • Step 3Place 1 cake layer, top side down, on serving plate. Spread with frosting. Top with second layer, top side up. Frost sides and top of cake with remaining frosting.
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