Bananas Foster Ice Cream Cake
 
Makes 1 (9-inch) cake
Ingredients
  • 1 (18.25-ounce) package golden butter cake mix*
  • 3 large eggs
  • ½ cup water
  • 7 tablespoons butter, softened
  • ½ cup chopped pecans, toasted
  • 2 quarts vanilla ice cream, softened
  • 2 to 3 bananas, cut into ¼-inch-thick slices
  • Caramel Rum Sauce (recipe follows)
Instructions
  1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour.
  2. In a large bowl, beat cake mix, eggs, ½ cup water, and butter with a mixer at low speed until moistened, about 30 seconds. Increase mixer speed to medium, and beat for 4 minutes. Stir in pecans. Divide batter among prepared pans.
  3. Bake according to package directions. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  4. Place 1 cake layer, bottom side up, on a cake plate. Top with one-fourth of ice cream, smoothing surface with a knife or spatula. Repeat with remaining 2 cake layers. (For best results, place freeze cake for 20 to 30 minutes after adding each layer of ice cream.) After third layer of ice cream, arrange small scoops of ice cream on top around edge of cake. (Scoops should be touching.) Freeze until ready to serve.
  5. To serve, pile banana slices in center of cake, and pour ¾ cup cooled Caramel Rum Sauce over bananas. (Rum sauce will run down sides of cake between scoops of ice cream.) Serve remaining sauce with cake.
Notes
*We used Duncan Hines.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/bananas-foster-ice-cream-cake-recipe/