Slow Cooker Banana Nut Cake

In a large bowl, add the cake mix, melted butter, mashed bananas, water, vanilla extract, and eggs. Whisk until combined, leaving a few lumps of cake mix.

Add about 3/4 of the chopped walnuts and stir again, saving some 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, without opening the lid during cooking time.

Once cooking time is done, remove the insert from the heating unit and set it on a cooling rack to cool completely.

To speed up cooling, place the ceramic insert in the fridge after it isn't piping hot.

Once cooled, make the frosting by blending together the cream cheese and butter until combined.

Add the powdered sugar, vanilla, and milk; blend until smooth, scraping down the sides as needed.

Spread the frosting on the cooled cake and sprinkle with reserved walnuts. Slice and serve.

Equipment Needed

Spice Level:

Allergens