Slow Cooker Banana Nut Cake
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 8
- 3 large eggs
- 3/4 cup water
- 1 cup powdered sugar
- 1 tsp. vanilla
- 1 tbsp. milk
- 1 tsp. vanilla extract
- 6 quart or larger
- 15.25 oz. yellow cake mix ((i use pillsbury))
- 1/2 cup salted butter (melted)
- 2 cup measured))
- 1/2 cup chopped walnuts (divided)
- 8 oz. cream cheese ((room temperature))
- 1/2 cup salted butter (1 stick) ((room temperature))
- Carbohydrate 4.88975625476995 g
- Cholesterol 189.128125038867 mg
- Fat 19.5537362646675 g
- Fiber 0.497250013947487 g
- Protein 6.59811125015366 g
- Saturated Fat 8.69710000928706 g
- Serving Size 1 1 Serving (86g)
- Sodium 135.387000104926 mg
- Sugar 4.39250624082247 g
- Trans Fat 1.83691112602635 g
- Calories 218 calories
In a large bowl add the cake mix, melted butter, mashed bananas, water, vanilla extract, and eggs. Whisk until combined, do not worry if there is a few lumps left of cake mix, that is normal. Add about 3/4 of the nuts and stir again. (Saving some nuts for topping the frosting) Spray the slow cooker very well with non-stick spray. Add the batter to the slow cooker and smooth out to a flat layer. Cover and cook on HIGH for 2.5 hours, do not open the lid during the cooking time. When the cooking time is done. Remove the insert out of the heating unit. Set the ceramic on a cooling rack. Let cake cool completely, this may take a few hours. To speed up the process after the ceramic isn't piping hot, you can put it in the fridge to cool. When the cake is cooled, start making the frosting. You can use a stand mixer, or a handheld electric mixer. Blend together the cream cheese and butter until combined. Add the powdered sugar, vanilla and milk. Blend until smooth, scrape down the sides of the bowl and blend again. Spread the frosting on the cooled cake. Sprinkle with reserved nuts. Slice and serve.
