Banana Spice Cake with Cream Cheese Frosting

by Pam Wattenbarger

Reminiscent of that Southern summer classic, Hummingbird Cake, this version comes together easier and quicker thanks to starting with a boxed mix. The uniced cake layers can be frozen up to three months by following these instructions.

Allow the cake to cool completely. Wrap the layers tightly with plastic wrap. Wrap these layers in aluminum foil and place in an airtight container. This technique prevents the cake from absorbing moisture and becoming freezer-burned.

Ingredients

For the cake: • 1 (15.2-ounce) box spice cake mix • 1 cup milk • 1 stick of butter, melted • 4 large eggs • 3 bananas, peeled and mashed

For the frosting: • 1 (8-ounce) package cream cheese • 1 teaspoon vanilla • 2 cups confectioner’s sugar • 1/4 cup heavy cream (or as needed)

Instructions

• Preheat oven to 350 degrees. In a large bowl, place the spice cake mix, milk, butter, and eggs. Using a mixer, stir until blended. • Add in the mashed bananas and beat until the mixture is well blended. • Pour the batter into a greased 9” by 9” baking dish. Bake for 35-40 minutes or until a knife inserted into the middle comes out clean. Remove cake from oven and allow to cool completely before frosting.

To Make the Frosting: • Place melted cream cheese into a large mixing bowl. Add the vanilla and powdered sugar. Mix on medium speed until mixture is blended, 1 to 2 minutes. • Slowly add the cream, beating constantly, until the frosting is the desired consistency. Spread the frosting on the cooled cake. Store the iced cake in the refrigerator for up to 4 days.

About The Author

Pam Wattenbarger is the author of The New Southern Cookbook: Classic Family Recipes and Modern Twists on Old Favorites & The Southern Air Fryer Cookbook. Find her recipes and more at SimplySouthernMom.com.