This banana pumpkin walnut spice cake has a big shortcut. Yes, I’m going to use a cake mix. But, I’m going to build on that cake mix base and create something entirely different.
In today’s world, I do know that lots of folks would love to make homemade cakes, well, kinda homemade, but they don’t want to do it from scratch. With some really good quality cake mixes available, you can have your cake and eat it, too!
Perfect for so many things, this banana pumpkin walnut spice cake keeps for several days because it’s super moist since you’re adding bananas and pumpkin puree. That’s good nutrition and some natural sweetness. Then you have the walnuts, and I load up on the nuttiness in this cake.
- Preheat oven to 350
- 2 ripe bananas, mashed
- 3 eggs
- 1/3 cup oil
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ½ cup organic pumpkin puree
- 1 (6 oz.) can Dole Sunshine Pineapple Juice
- 1 (16.5 oz.) Spice Cake Mix
- 1 ½ cup walnuts, chopped
- Powered Sugar for Dusting
- In a large mixing bowl, mash the bananas, add the eggs, oil, cinnamon, nutmeg, pumpkin puree and pineapple juice. Blend and mix well.
- Add the cake mix. With a hand mixer, blend well working out all the lumps. Fold in the walnuts.
- Grease the baking dish well. Pour in the batter. Bake in a preheated 350 oven for 35 to 38 minutes.
- Remove to a cooling rack letting the cake rest and cool for an hour or so. Slice and dust with powdered sugar.