Easy Banana Snack Cake with Fluffy Frosting
This simple snack cake is pulled together with two packages of store bought banana muffin mix. Top with a fluffy cream cheese frosting for next level yumminess.
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Servings: 12 servings
Calories: 451kcal
Ingredients
For the Cake
- 2 pkgs Martha White banana muffin mix
- 1 cup heavy cream
- 2 large bananas ripe and mashed well
- 2 large eggs beaten until frothy
- ½ cup vegetable oil
- pinch of salt
Fluffy Cream Cheese frosting
- 8 oz cream cheese softened (leave out overnight for best results)
- ½ cup unsalted butter room temperature
- 5 TBSP Dark rum divided
- 1 tsp vanilla extract
- ¼ tsp salt
- 3 cups 10X Confectioner's Sugar
Instructions
- Pre heat oven to 350 degrees. Butter a 9 x 13 inch baking dish well.
- Mix the heavy cream, eggs, banana and oil until well combined in a medium bowl. Add in the muffin mix and salt and stir until just combined. Do not overmix. Pour into prepared baking dish and bake at 350 degrees for 25 minutes or until a cake tester comes out clean when inserted in the middle of the cake. Drizzle with 3 tablespoon (or so) of rum. Let cool completely.
For the frosting
- Chill the bowl of your stand mixer in the freezer for 30 minutes. In the chilled bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese and butter and mix on medium high until pale yellow- about 30 seconds. Add the salt, vanilla and remaining rum and mix for 10 seconds. Slowly add the confectioners sugar, 1/2 cup at a time and beat until light and fluffy. Do not over-beat the frosting.
- Using an offset spatula, spread the frosting over the cooled cake. Chill until ready to serve. Cut into squares and serve.
Notes
Nutrition
Calories: 451kcal | Carbohydrates: 38.8g | Protein: 3.2g | Fat: 31.7g | Saturated Fat: 14.7g | Cholesterol: 93.1mg | Sodium: 159mg | Potassium: 126.4mg | Fiber: 0.7g | Sugar: 34g | Vitamin A: 18.6IU | Vitamin C: 3.1mg | Calcium: 5mg | Iron: 2.2mg