Easy Banana Nut Cake

Hello Everyone!

It's been a long time.  Unfortunately I have been dealing with even more ankle issues.  I had a couple of procedures that seem to be helping.  I actually think I'm on the upswing!  So that's good.

Yesterday was a rainy day.  One of those days when you just want to stay inside.  I like to cook on days like that so I made a big pot of chicken and dumplins.  While that was simmering away I noticed some ripe bananas in the fruit bowl.  I had a box of cake mix in the pantry.  I always have pecans in the freezer.  You see where I'm going with this.

EASY BANANA NUT CAKE

3 medium sized bananas (the riper the better)
3 eggs
1/2 cup water
1/2 cup chopped pecans
1 box yellow cake mix

Preheat oven to 350 degrees.  Spray a Bundt pan with non-stick cooking spray.  Spray every nook and cranny.

If you don't have a Bundt pan, no worries.  Use a 9x13 cake pan, but only spray the bottom of the pan, not the sides.  Also you will bake for a shorter amount of time.

Mix bananas, eggs and water well.

Add the cake mix.  Mix until well incorporated.

Stir in the chopped pecans.

Pour batter into the greased Bundt pan.

Bake for 39-43 minutes or until a toothpick inserted in the center comes out clean (If using a 9x13 pan bake 33-37 minutes).  Take it out of the oven and let it sit for about 10 minutes.  Then, flip it out of the pan onto a rack to cool completely.

You can leave it upside down for a clean, more professional look.

Or leave it right-side up for a rustic, homemade look.  Personally, that's what I like.

You could sprinkle powdered sugar on top when cooled or make a simple glaze by mixing powdered sugar and milk.  But I like it plain, as is. 


This cake is seriously easy.  It's sort of a cross between a cake and a quick bread.  Perfect with a cup of coffee or tea!  A good recipe to have on hand.  Enjoy!

Cherry Almond Cream Cake

My Mama and Daddy were coming to visit and I wanted to make a cake that would go well with a cup of coffee.  We always drink coffee when we visit.  It's a Cajun must.  If you don't offer to make a pot of coffee when company comes, you're considered down-right rude.  Anyway, I searched the pantry and fridge and came up with this recipe.  It turned out great and went perfectly with that cup of coffee.

CHERRY ALMOND CREAM CAKE

1 box white cake mix
3 eggs
1/3 cup melted butter (or margarine)
1 cup milk
1/2 tsp almond extract
1 can condensed milk
1 can cherry pie filling
1 can ready whipped cream (or cool whip)

Preheat oven to 350 degrees.  Grease the bottom only of a 9x13 baking dish.

Blend cake mix, eggs, melted butter, milk and almond extract on low speed for 30 seconds, then at medium speed for 2 minutes.

Give it a final stir with a wooden spoon or rubber spatula to make sure it is completely incorporated.

Pour the batter into the prepared baking dish.

Bake for 22-25 minutes until a toothpick inserted in the center comes out clean.

While the cake is still warm, poke holes all over it with a chop stick (or a straw or a large fork).

After you have poked holes all over the cake, pour the condensed milk evenly over the cake.

Spread the condensed milk to evenly cover the cake.

Let it sit and absorb the condensed milk for at least 30 minutes.

Spread the cherry pie filling over the cake.

Cover and chill in the fridge for at least an hour.  You can make this a day ahead and let it chill overnight.

Once completely chilled, top with whipped cream (or cool whip).

Spread it to cover.

You can decorate the top with slivered almonds or more cherries or anything you like.  I just left it plain.

This was moist and sweet with a little tartness from the cherries.  Just plain yummy!

Store leftovers in the fridge.

You can customize this however you like.  Use apple pie filling instead of cherry and add cinnamon to the cake mix instead of almond extract.  Or use vanilla extract and strawberry pie filing.  Or lemon extract and blueberry pie filling.  I love a versatile recipe.  Enjoy it (with a cup of coffee, of course).

Triple Chocolate Cookies

Hey Y'all.  I've been talking to a lot of people lately who believe they can't cook or bake.  They think it's super complicated so they don't even try.  That's not the case at all.  I have lots of recipes that are so easy anyone can make them.  Here is a super simple cookie recipe.  It uses a box of cake mix.  I mean, come on, how easy is that?  

TRIPLE CHOCOLATE COOKIES

1 box chocolate cake mix (I used Swiss chocolate mix)

1 stick unsalted butter

1 large egg

1 tsp vanilla extract

1 cup semi sweet chocolate chips

1 cup white chocolate chips

Preheat oven to 350 degrees.

Melt the butter in the microwave or in a pot on the stove.

In a large bowl, combine the cake mix, melted butter, egg and vanilla extract.  You can use an electric mixer on low, but if you don't have one, just stir it until it's thoroughly combined.

Add the chocolate chips and stir to mix them in well.

Drop by rounded tablespoon onto a cookie sheet, leaving room between them.  An easy way to do this is to use two spoons.  Scoop with one spoon then use the second spoon to scrape the dough off and onto the cookie sheet.

Bake in a preheated 350 degree oven (you want them to go into a hot oven so be sure it's preheated) for 9-11 minutes or until the edges are just starting to brown.

Let them sit on the baking sheet for 1 minute after you remove from the oven.  Then use a spatula to transfer them to rack to cool.  Yields 4 dozen cookies.

These cookies are really yummy and chocked full of chocolate chips!  Awesome with a glass of milk.  Plus, it's so easy!  A great recipe to make with kids or for a party or anytime, really.  So, if you are one of those who think they can't bake, please give this a try.  You'll surprise yourself.

Cherry Pineapple Dump Cake

I've been off sugar.  Me.  Off sugar.  But, I've been having a lot of trouble with inflammation in my ankles and sugar makes inflammation worse so, you gotta do what you gotta do.  It's been helping a little bit.  However, I've been going nuts.  I needed a cheat day.  If I kept it up cold turkey I would have went on a bender and devoured all the left over Halloween candy (which is a lot because we only had 4 trick-or-treaters this year).  I searched the pantry to see what I could make.  This cake has very few ingredients and it's super easy.  The reason it's called a dump cake (a word that my kids think is hilarious, btw) is because you just dump everything in a baking dish (no mixing bowl to dirty!).  It tastes pretty darn good, too.

CHERRY PINEAPPLE DUMP CAKE

1 (21oz) can cherry pie filling
1 (20oz) can crushed pineapple (in juice)
1 box yellow cake mix
1/2 cup shredded coconut
1 stick butter

Preheat oven to 350 degrees.

Pour the pie filling and pineapple (with the juice) into a 9x13 baking dish and mix together.

Sprinkle the dry cake mix over the top.

Spread the cake mix evenly and gently pat it down.

Sprinkle the coconut evenly over the cake mix.

Cut the butter into thin pats and place them evenly on top.

Bake at 350 degrees for 35-45 minutes or until golden brown on top.  Mine took 35 minutes.

Let it cool 5 - 10 minutes before serving.  I like to spoon it into bowls and serve it with a scoop of vanilla ice cream on top.  

Store left overs in the fridge.  It's even better the next day (according to my Mama and she's a cake aficionado).

So, the cherry pineapple dump cake definitely satisfied my sweet tooth without being overly sweet.  It tasted kind of like a cobbler.  The cherry and pineapple marry into a magical flavor and the toasted coconut gives it a great texture.  It was was so easy to make and uses so few ingredients that it could be a great go to recipe.  Plus, you can change it up easily.  Use whatever flavors you like.  Apple pie filling, canned pears, spice cake mix and walnuts instead of coconut would be delicious!  Blueberry pie filling, canned peaches, white cake mix and pecans instead of coconut.  Double cherry pie filling and chocolate cake mix would be like a black forest cake.  The possibilities are endless.