Slow Cooker Banana Nut Cake
SLOW COOKER BANANA NUT CAKE
I had a few viewers ask for more dessert recipes, here is one that you must try!!
RECIPE:
INGREDIENTS:15.25 oz. yellow cake mix (I use Pillsbury)
1/2 cup salted butter, melted
2 bananas, mashed (this is about 1 cup measured)
3/4 cup water
1 tsp. vanilla extract
3 large eggs
1/2 cup chopped walnuts, divided
For the frosting
8 oz. cream cheese (room temperature)
1/2 cup salted butter (1 stick) (room temperature)
1 cup powdered sugar
1 tsp. vanilla
1 Tbsp. milk
SLOW COOKER SIZE:
6-quart or larger
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.PRINTABLE RECIPE AND NUTRITIONAL INFO: will add link soon
PIN FOR LATER: will add link soon
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Secret BOXED CAKE MIX HACK professionals don't want you to know!
In today's video I am going to be sharing some game changing hacks that will take your boxed cake mix to the next level! These hacks will help you improve a boxed cake mix and make it taste so much better. It will elevate the texture and flavour of your cake mix to the point that your store bought cake mix tastes homemade! Believe it or not, professional bakers and cake decorators use these hacks all the time too because it saves time and produces the most delicious cakes. You can use these hacks for any store bought cake mix, including vanilla, chocolate, lemon and red velvet!
Homemade cake release:
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How to make a 4-ingredient Baileys condensed milk fruit cake | Australia's Best Recipes
With just four ingredients and a little bit of flare, this super-easy fruit cake is the perfect dessert to make this Christmas.
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I Tried Baking A CAKE In A Crock Pot!
Would you ever try this at home???
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THE THINGS YOU'LL NEED:
Funfetti Cake
• 2 cups flour
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1 stick salted butter, at room temperature
• ¼ cup coconut oil
• 1 ½ cups sugar
• 2 teaspoons vanilla extract
• ¼ teaspoon almond extract
• 5 large egg whites, at room temperature
• ¾ cup whole milk
• ¼ cup sprinkles
I had so much fun #Trying #Baking a #Cake in a Crock Pot Slow Cooker for the first time ever! I can't believe how well this worked after a little trial and error. I tested it a bunch of different ways and this is the one that worked the best. I've also started to test bake other recipes in my slow cooker like brownies and other fun desserts!
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This is not a sponsored video. All products purchased by me.
I never thought this strange CARROT CAKE ingredient would be the best thing ever
CARROT CAKE RECIPE:
SHOP:
If you’re looking for an incredibly moist carrot cake that is EXPLODING with flavour, then this recipe IS IT! Soft, spiced cake layers topped with a tart cream cheese frosting, you won’t be able to get enough of this cake!
CREAM CHEESE FROSTING:
HOMEMADE CAKE RELEASE:
INGREDIENTS (I recommend using gram measurements):
Carrot Cake
- 2 cups (225 g) finely grated carrots - about 3 medium sized carrots
- 1 cup (190 g) crushed canned pineapple - with the liquid removed
- 2¼ cups (290 g) flour - regular all purpose (see note 1 on blog if you want to use cake flour)
- ¼ cup (30 g) cornstarch - also known as cornflour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2½ tsp cinnamon - ground
- 1¾ tsp ginger - ground/powdered
- ¼ tsp cloves - ground
- ½ tsp nutmeg - ground
- 1½ cups (300 g) soft brown sugar - firmly packed (see note 2 on blog)
- 3 large eggs - room temperature
- 1 cup (200 g) unflavoured vegetable oil - I use canola
- 3 tsp vanilla essence/extract
- ½ cup (110 g) yoghurt - unsweetened, regular not Greek (low fat Greek yoghurt is okay). Room temperature.
- 1 cup (100 g) pecans or walnuts - coarsely chopped. I like to use both so I use 1/2 a cup of each.
Bake at 160 °C (320°F) with the fan on for 35 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Cream Cheese Buttercream
- 1 cup (225 g) unsalted butter - room temp
- 4½ cups (570 g) icing/confectioners sugar - use more for a thicker frosting (see note 1 on blog)
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2 on blog)
- 1½ tsp vanilla essence/extract
- 1½ tbsp lemon juice - must be fresh
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
OR
Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link:
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Thanks for watching!
Southern Pound Cake 101: How to make the BEST Classic Pound Cake
Make the perfect classic pound cake EVERY SINGLE TIME! It's pound cake 101 and I'm going to walk you through every step! Pound cake is such a versatile dessert! It makes a great layer in dessert trifles, grilled for summertime strawberry shortcakes, or simply eaten plain or with fresh berries! I prefer it plain Jane or topped with hot, buttery peaches or syrupy strawberries and mounds of homemade whipped cream.
➡️HERE’S THE PRINTABLE RECIPE:
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HOW TO MAKE THE BEST POUND CAKE RECIPE
Preheat oven to 325 F. Grease a 10-cup bundt cake pan with a thin layer of shortening (I use butter-flavored shortening for this. It gives the crust a nice golden crunch and buttery flavor) and then very lightly coat it with flour. Set aside. (If using loaf pans use two 9.5 loaf pans)
In a large bowl add sifted flour, baking powder, and salt. Whisk together well to make sure all of the dry ingredients are combined. Set aside.
In another large bowl, cream together butter until fluffy.
Add sugar gradually while mixing at low speed until combined and fluffy. Mix for three minutes (set timer)
Mix in eggs one or two at a time just until combined. Keep your mixture on low speed.
Mix dry ingredients into wet ingredients while alternating with the whole milk. Start and end with the dry ingredients. Mix until batter is combined and fluffy. Keep the mixer on low speed. Be sure to scrape down the sides of the bowl.
Mix in the vanilla extract and lemon extract.
Spoon batter evenly into prepared bundt pan. Shake and tap the pan on the counter to even out the batter and release any air pockets.
Place on the middle rack and bake for 1 hour and 10-20 minutes until a cake tester or toothpick inserted into the pound cake comes out clean.
Place pan on a cooling rack until it is cool enough to touch but still warm.
Carefully remove the cake from the pan and place it on a wire rack to finish cooling.
Slice the cooled cake and serve. *Remember pound cake is one of those desserts that gets better the next day.
CHAPTERS
00:00:00 - Poundcake 101: Introduction and Room Temperature Ingredients
00:00:36 - Adding Dry Ingredients
00:01:08 - Making a Classic Pound Cake
00:01:40 - Adding Eggs and Mixing
00:02:11 - Mixing the Ingredients for Pound Cake
00:02:42 - Making a Delicious Pound Cake
00:03:13 - Adding Flavors to the Batter
00:03:44 - Baking and Flipping the Cake
00:04:16 - Tips for serving pound cake
00:04:49 - Perfect Pound Cake Texture
????????????FAN FAVORITED RECIPES:????????????
How To Make Cake Pops:
How To Make Baked Mac n Cheese:
How To Make Crispy Fried Chicken:
#poundcake #poundcakerecipe #southerncooking #southernfood #cakerecipe #cakes
Cooking up Southern charm, one recipe at a time.
My name is Monique, and I started Divas Can Cook back in 2009 when I noticed a shortage of authentic Southern recipes like the kind I made with my grandma in her kitchen. I’m talking about that Elberton, Georgia cooking infused with North Carolina Appalachia flare. (Hey, I’m a Southern mountain girl; what can I say!) Authentic golden fried green tomatoes, hamburger steak, cornbread, biscuits and gravy, forgotten tea cakes, and fresh blueberry cobblers are the recipes that feel like home.
This channel is full of authentic Southern family recipes, recipes that I’ve developed and tweaked to perfection, and a few non-traditional ones sprinkled throughout for good luck. I hope that I will not only build your kitchen confidence, but become a trusted source for go-to Southern recipes for you and your family!
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