The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 22, 2006
My husband says it's the best cake I've ever made! I did use the cream cheese frosting as some others suggested. Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Coldwater, Michigan, USA
Living In: Grandville, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 19, 2006
I used a bundt cake form and iced it with vanilla icing!!! This cake is great, my nephew who is 12 ate half of the cake by himself. All i ever get is compliments on this cake. Thank you
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Kat
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Cooking Level: Expert

Home Town: Aschaffenburg, Bayern, Germany

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 17, 2006
very moist..used 4 bananas and frosted with cream cheese icing..YUM
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Cooking Level: Intermediate

Living In: Yuba City, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 10, 2006
I LOVE this recipe. The cake came out really moist. I served this with some vanilla ice cream. I took some to work for my co-workers. Let just say there wasn't a crumb left. I gave this recipe to my mother and she can't wait to try it out for herself. I will definitely make this again and again.
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Cooking Level: Intermediate

Home Town: Washington, D.C., USA
Living In: Oxon Hill, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 25, 2006
A really tasty cake - will definitely make this again! We topped ours with fresh whipped cream, sliced bananas and a thick caramel sauce. Yummy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 23, 2006
This cake came out very moist and tasty. I think I should have stuck with making it in the 13x9 though rather than the 2 round cake pans I used as they fell apart when I took them out of the pan. It is a very moist cake though, flavorful and pairs well with cream chesse frosting.
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Cooking Level: Expert

Home Town: Kearney, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 7, 2006
a very tasty moist cake .. i served with ascoop of strawberry ice-cream..thats all !!!love it...
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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Reviewed: May 19, 2006
What a fabulous way to spruce up a cake mix! Simple ingredients that are kitchen staples combine to create a flavorful, moist, rich cake no one will ever know used a boxed mix as its foundation! I decided to melt the butter completely instead of just using softened butter, and I think it made for an even softer, moister cake that was still gorgeously browned on the outside. The banana flavor was incredible--when my dad got home for lunch, he was thoroughly impressed by the scent filling the house. I'll definitely be saving this recipe for use when I want to doctor up other mixes in the future!
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Photo by Melody

Cooking Level: Intermediate

Home Town: North Babylon, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 14, 2006
I used a butter recipe golden cake mis. It was great. I usually use the banana cake mix but I was out and only had the yellow mix. I decided to give it a try. Everyone said it was better than the banana cake mix. Cake was very moist. I made an icing from mashed bananas, 2 T margarine and a box of confectioner sugar.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 13, 2006
Excellent! Very moist. I used a Super Moist Butter Pecan mix with Vanilla Icing. Super easy too! Will definitely make this again! My husband loved it. Thanks!
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Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Feb. 26, 2006
I loved the convenience of using the cake mix. It was very light and almost melted in my mouth. I used 4 bananas, added some walnuts and used 2/3 cup of sour cream in place of the milk/lemon juice. Delicious!
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Photo by Sara L

Cooking Level: Professional

Home Town: Fayetteville, Arkansas, USA
Living In: Midland, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 19, 2006
This recipe gets 5 stars because it deserves it...quick, easy and delicious. I used yellow cake mix because that's what I had in the pantry. I used a topping shortcut. Half a can of whipped white frosting that I microwaved for 15 seconds and then drizzled on top. Also, baked mine in a bundt pan for 10 minutes longer than time listed in recipe. A light and tender cake that smelled so good it drove my kids crazy!
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Photo by Laurie S.

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA
Living In: Midland, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 4, 2005
Excellent moist cake! I made it with a homemade chocolate fudge frosting for my daughter's first b-day and it was a hit.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 8, 2005
Very moist, good banana flavor. Served with chocolate frosting - big hit! Will definitely make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 10, 2005
This is an awesome banana cake. It's nice that it's now just another banana "bread". Not heavy or dark. I use the old cream cheese frosting and my husband likes it that way. But I'm gonna search for a Caramel frosting this time. thanks Beth!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.71 star rating.
Reviewed: May 12, 2005
I used buttermilk instead of the milk and lemon juice. While this cake tasted good, the texture was cake-like on top and banana bread-like on the bottom. Browner on the bottom as well. Not a pretty presentation. It was as if the bananas sunk to the bottom of the pan while baking. If you're going to go through the trouble of baking, go ahead and make a scratch banana cake instead. It's not many more ingredients and you'll get better results.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: May 1, 2005
This is a great way to use the extra ripe bananas. For a change try adding 1 cup of chopped pecans to the cake and cover with a banana frosting; 1 small container of cool whip, 1 small package of instant banana pudding, 1 cup of milk. Sprinkle with finely chopped pecans. Thanks for sharing this quick and easy moist cake. This is a keeper.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 27, 2005
Simple, great way to use up ripe bananas. Nice, "homey" flavor despite the mix base. I baked in 2 loaf pans so I could freeze one. Didn't need icing it was so moist- maybe add chopped nuts next time.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Liberty Hill, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 5, 2005
This cake came out just like a local shop called "Nothing Bunt Cake". It is wonderful. I had to cook it longer then it said also. I think the person who made the receipe used a different size pan then me. If you use a bunt pan, you will need to cook it a little longer. It has to spring back. If it doesn't, it is still not cooked enough inside and will flop.
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Photo by DEBRA2112

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 14, 2005
I love finding great cakes that start with a mix and this is one of them, very good! I did use the caramel icing as suggested and everyone scraped it off including me, I think next time I'll just make the cake with a very light dusting of powdered sugar. Also, I did add an extra banana, so I'll just keep it a 3 since that worked out just fine.
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