Nutty Banoffee Bundt Cake

Spring... it's almost here! I've been working on a few springtime brunch recipes in preparation for the season and here's one of my latest. This Nutty Banoffee Bundt Cake is a cinnamon crumb cake kissed with sweet bananas, toffee chips, chopped pecans and a drizzle of caramel sauce. Cake for breakfast is always a showstopper!


Prep time: 5 minutes
Total time: 55-60 minutes
Servings: 12 slices


1 package Krusteaz Cinnamon Swirl Crumb Cake and Muffin Mix
1 egg
2/3 cup water
1 teaspoon vanilla extract
1/2 cup chopped pecans
1/4 cup toffee bits
2 ripe bananas, mashed
Cooking spray
1/4 cup caramel sauce


Heat oven to 350° F. Lightly grease 6-cup bundt pan with cooking spray.

In a bowl, combine cake mix, egg, water, vanilla extract, 1/4 cup chopped pecans, toffee bits and mashed bananas until incorporated. Batter will be slightly lumpy. Spoon half of batter to prepared bundt pan and spread evenly. Sprinkle half of the cinnamon topping pouch over batter.  Drop remaining batter in small spoonfuls over topping layer and spread to edge of pan.  Sprinkle remaining topping evenly over batter.

Bake in preheated oven 40-45 minutes or until toothpick inserted in center comes out clean. Cool 5-10 minutes.

Loosen cake edges from pan with a butter knife and carefully invert onto a serving platter. Drizzle with caramel sauce and garnish with remaining chopped pecans.