Extravagant Banana Pecan Caramel Layer Cake Recipe

Banana Pecan Caramel Layer Cake Extravaganza is not merely a dessert; it is an unforgettable culinary journey, a magnificent centerpiece destined to transform any occasion into a truly special event. Have you ever yearned for that perfect confection where every single forkful delivers a harmonious blend of ultra-moist cake, the delightful crunch of perfectly toasted pecans, and the luxurious, buttery embrace of homemade caramel, all exquisitely balanced by the comforting sweetness of ripe bananas? This is precisely the experience this extraordinary cake promises.

While the precise fusion of these decadent elements into one grand masterpiece may be a more modern culinary innovation, the individual components boast a rich and comforting history. Banana cakes and breads have long been celebrated for their resourceful ability to transform overripe fruit into a delightful treat, a testament to home baking traditions. Pecans, indigenous to North America, have graced tables, particularly in the Southern United States, for centuries, lending their distinctive buttery crunch to an array of beloved desserts. And caramel? Its ancient origins span numerous cultures, universally symbolizing indulgence and warmth.

What elevates this particular dish to such universal adoration is its captivating interplay of textures and tastes. Each layer of incredibly tender banana cake, subtly spiced and generously studded with crunchy pecans, is a delight on its own. However, it’s the lavish, gooey caramel sauce weaving its way through the layers, culminating in a sumptuously rich frosting, that truly creates a symphony of flavor. The Banana Pecan Caramel Layer Cake Extravaganza stands as a testament to both rustic charm and sophisticated elegance, making it an ideal showstopper. I am genuinely thrilled to guide you through crafting this impressive dessert that I am certain will become a cherished recipe in your repertoire.

this Recipe

Ingredients:

Here’s everything you’ll need to create this magnificent Banana Pecan Caramel Layer Cake Extravaganza right in your own kitchen. I’ve broken it down by component to make your shopping and preparation a breeze. Remember, quality ingredients make all the difference!

• For the Moist Banana Cake Layers:
  • 3 cups (360g) all-purpose flour, spooned and leveled
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon fine sea salt
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 4 large eggs, at room temperature
  • 1 cup (240ml) buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (about 4-5 medium-sized) very ripe mashed bananas (the spottier, the better!), approximately 450g
  • 1 cup (115g) chopped pecans, lightly toasted
• For the Homemade Salted Caramel Sauce:
  • 1 ½ cups (300g) granulated sugar
  • ¼ cup (60ml) water
  • ¾ cup (180ml) heavy cream, warmed slightly
  • ½ cup (113g) unsalted butter, cut into cubes
  • 1 teaspoon vanilla extract
  • ½ teaspoon fine sea salt, or more to taste
• For the Toasted Pecan Praline Crunch:
  • 1 cup (115g) pecan halves
  • ½ cup (100g) granulated sugar
  • 2 tablespoons (28g) unsalted butter
  • Pinch of fine sea salt
• For the Decadent Cream Cheese Frosting:
  • 1 ½ cups (340g) unsalted butter, softened to room temperature
  • 16 ounces (450g) full-fat cream cheese, softened to room temperature
  • 6-8 cups (720-960g) powdered sugar, sifted (depending on desired sweetness and consistency)
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon fine sea salt
  • A splash of heavy cream or milk, if needed for consistency
• For Garnish (Optional):
  • Extra pecan halves
  • Additional drizzle of caramel sauce

Instructions:

I’m so excited for you to embark on this baking adventure with me! This Banana Pecan Caramel Layer Cake Extravaganza is truly a showstopper, and I’ve laid out every detail to ensure your success.

For the Moist Banana Cake Layers:

1. Prepare Your Oven and Pans: First things first, let’s get organized! Preheat your oven to 350°F (175°C). Take three 8-inch round cake pans and grease them thoroughly with butter or baking spray. Then, dust them with a light coating of flour, tapping out any excess. For an extra layer of non-stick assurance, I always like to line the bottoms with parchment paper circles. This small step can save you so much heartache later!
2. Whisk Dry Ingredients: In a large mixing bowl, whisk together your all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and fine sea salt. This ensures all the leavening and spices are evenly distributed throughout the batter. Set this bowl aside for a moment.
3. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium speed. You’re looking for a light, fluffy, and pale mixture, which usually takes about 3-5 minutes. This creaming process is crucial for incorporating air, which contributes to the cake’s tender crumb.
4. Add Eggs Gradually: With the mixer on medium-low speed, add the large eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated into the butter mixture before adding the next. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
5. Incorporate Wet Ingredients: Reduce the mixer speed to low. Pour in the buttermilk and vanilla extract, mixing just until combined. Don’t worry if the mixture looks a little curdled at this stage; it’s perfectly normal due to the different temperatures and fats.
6. Add Mashed Bananas: Gently fold in your very ripe mashed bananas. The riper the bananas, the more intense the banana flavor and the moister your cake will be. I recommend using bananas that are almost entirely brown or black for the best results.
7. Combine Wet and Dry: Now, it’s time to bring it all together! Add the dry ingredients to the wet ingredients in three additions, mixing on low speed only until just combined after each addition. It’s absolutely essential not to overmix the batter. Overmixing develops gluten, which can lead to a tough, dry cake. A few streaks of flour are perfectly fine; you’ll finish mixing by hand.
8. Fold in Pecans: With a spatula, gently fold in the lightly toasted chopped pecans. Toasted pecans offer a deeper, nuttier flavor that complements the bananas and caramel beautifully.
9. Divide and Bake: Divide the batter evenly among your three prepared cake pans. I like to use a kitchen scale to ensure precise distribution, leading to uniformly baked layers. Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs attached.
10. Cool the Cakes: Once baked, let the cakes cool in their pans on a wire rack for about 10-15 minutes. This allows them to firm up slightly. Then, carefully invert the cakes onto the wire rack, remove the parchment paper, and let them cool completely. Allowing the cakes to cool fully is non-negotiable before frosting. Warm cake plus frosting equals a sliding, gooey mess.

For the Homemade Salted Caramel Sauce:

1. Prepare for Caramel Making: Before you start, measure out your heavy cream and butter and have them ready. Warm the heavy cream slightly in the microwave or a small saucepan; this prevents the sugar from seizing when added. Also, have a bowl of ice water ready nearby, just in case you need to quickly cool your saucepan to stop the cooking process if the caramel is getting too dark.
2. Caramelize the Sugar: In a heavy-bottomed saucepan (a light-colored one helps you see the color change better) combine the granulated sugar and water. Stir gently until the sugar is dissolved, then stop stirring. Cook over medium-high heat, allowing the sugar mixture to boil. Do not stir it from this point onward, as it can cause crystallization. If you see sugar crystals forming on the sides of the pan, you can brush them down with a wet pastry brush. Watch it carefully; it will first boil vigorously, then the bubbles will slow down, and the color will begin to change.
3. Achieve Amber Perfection: Continue to cook until the sugar turns a beautiful, rich amber color. This usually takes about 8-12 minutes, but it can happen very quickly towards the end, so stay vigilant! Once it reaches that perfect amber (think dark honey or light maple syrup), immediately remove the pan from the heat. Do not let it get too dark, or it will taste burnt.
4. Add Warm Cream (Carefully!): Slowly and very carefully pour the warmed heavy cream into the hot caramel while whisking constantly. Be extremely cautious here, as the mixture will bubble up violently and release hot steam. Stand back and pour slowly. Continue whisking until the mixture is smooth.
5. Incorporate Butter, Vanilla, and Salt: Add the cubed unsalted butter, vanilla extract, and fine sea salt to the caramel. Whisk continuously until the butter is fully melted and incorporated, and the sauce is smooth and glossy.
6. Cool the Caramel: Pour the finished caramel sauce into a heatproof jar or bowl. Let it cool completely to room temperature before using. As it cools, it will thicken considerably. If it’s too thick when you’re ready to use it, you can gently warm it in the microwave for 10-20 seconds or in a saucepan over low heat until it reaches a pourable consistency. This homemade caramel is truly a star in our Banana Pecan Caramel Layer Cake Extravaganza!

For the Toasted Pecan Praline Crunch:

1. Toast the Pecans: Preheat your oven to 350°F (175°C). Spread the pecan halves in a single layer on a baking sheet. Toast them in the oven for 7-10 minutes, stirring halfway through, until they are fragrant and lightly golden. Keep a close eye on them as nuts can burn quickly. Alternatively, you can toast them in a dry skillet over medium heat for 5-7 minutes. Let them cool completely.
2. Melt Sugar for Praline: In a medium, heavy-bottomed saucepan, melt the granulated sugar over medium heat. Let it melt slowly and completely without stirring. You can gently swirl the pan occasionally to help it melt evenly. The sugar will eventually turn into a clear, amber-colored liquid.
3. Add Butter and Salt: Once the sugar is fully melted and amber, remove the pan from the heat. Stir in the unsalted butter and a pinch of fine sea salt until the butter is completely melted and incorporated. Work quickly, as the caramel will start to set.
4. Combine with Pecans: Immediately add the cooled, toasted pecan halves to the caramel in the saucepan. Stir quickly with a heatproof spatula or wooden spoon until all the pecans are evenly coated in the hot caramel.
5. Cool and Break: Pour the pecan mixture onto a piece of parchment paper or a silicone baking mat spread on a flat surface. Use your spatula to spread it into a thin, even layer as quickly as possible. Let it cool completely and harden, which will take about 20-30 minutes.
6. Create the Crunch: Once completely cool and hard, break the pecan praline into small, irregular pieces. You can use your hands, a knife, or even put it in a resealable bag and gently tap it with a rolling pin. These crunchy bits will add incredible texture to our Banana Pecan Caramel Layer Cake Extravaganza. Store in an airtight container at room temperature until ready to use.

For the Decadent Cream Cheese Frosting:

1. Soften Ingredients: Ensure your unsalted butter and full-fat cream cheese are at proper room temperature. This is crucial for a smooth, lump-free frosting. If they’re too cold, your frosting will be lumpy; if too warm, it might be too runny.
2. Cream Butter and Cream Cheese: In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the softened butter and cream cheese together on medium speed until they are light, fluffy, and perfectly smooth. This usually takes about 3-5 minutes. Scrape down the sides of the bowl frequently to ensure everything is evenly combined.
3. Gradually Add Powdered Sugar: With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time. Sifting the sugar beforehand prevents lumps in your frosting. Continue mixing until all the sugar is incorporated and the frosting is smooth. If you add it too quickly, you’ll end up with a cloud of sugar dust!
4. Add Vanilla and Salt: Stir in the pure vanilla extract and fine sea salt. These enhance the flavor and balance the sweetness.
5. Whip to Perfection: Increase the mixer speed to medium-high and beat the frosting for another 2-3 minutes. This final whipping step makes the frosting incredibly light, airy, and truly decadent. If the frosting seems too stiff, you can add a tiny splash of heavy cream or milk, a teaspoon at a time, until you reach your desired consistency. Be careful not to overbeat, as this can sometimes cause the cream cheese to break down and become watery.
6. Ready to Frost: Your luscious cream cheese frosting is now ready to adorn our spectacular Banana Pecan Caramel Layer Cake Extravaganza! If not using immediately, cover and refrigerate, then re-whip briefly before use if needed.

Assembling Your Banana Pecan Caramel Layer Cake Extravaganza:

1. Level Your Cake Layers: Once your banana cake layers are completely cool, use a serrated knife or a cake leveling tool to carefully level off the tops, creating flat surfaces. This ensures your cake layers stack beautifully and evenly.
2. Prepare Your Cake Stand: Place one leveled cake layer onto your serving plate or cake stand. If you want to keep your plate clean during frosting, I recommend tucking small strips of parchment paper under the edges of the cake.
3. Pipe a Frosting Dam: Using a piping bag (or a spoon, if you’re not concerned about precision), pipe a dam of cream cheese frosting around the outer edge of the first cake layer. This “dam” will hold in your delicious filling.
4. Fill with Caramel and Praline: Carefully spoon about ¼ to ⅓ cup of your cooled salted caramel sauce inside the frosting dam. Spread it gently with an offset spatula. Then, generously sprinkle a handful of your toasted pecan praline crunch over the caramel. This layer is where the magic really starts to happen!
5. Stack the Second Layer: Gently place the second cake layer on top, aligning it carefully. Press down lightly to secure it. Repeat steps 3 and 4 with the second layer.
6. Top with the Final Layer: Place the third and final cake layer on top. At this point, you should have three cake layers with two layers of caramel and praline filling.
7. Apply a Crumb Coat: Using an offset spatula, apply a very thin layer of cream cheese frosting all over the top and sides of the entire cake. This is called a “crumb coat” and its purpose is to trap any loose crumbs, preventing them from mixing into your final frosting layer.
8. Chill the Cake: Transfer the crumb-coated cake to the refrigerator for at least 20-30 minutes, or until the frosting is firm to the touch. This chilling step is vital for a clean, professional-looking final frosting layer.
9. Apply the Final Frosting Layer: Once the crumb coat is firm, take the cake out of the refrigerator. Apply a generous, even layer of the remaining cream cheese frosting to the top and sides of the cake. Use your offset spatula to smooth the frosting as much as you like, or create a rustic swirl for a charming homemade look.
10. Drizzle with Caramel: Warm any remaining salted caramel sauce slightly if it has become too thick. Drizzle it dramatically over the top edge of the cake, allowing some of it to drip down the sides for that irresistible visual appeal. You can also drizzle some onto the top center.
11. Decorate with Pecans and Praline: Finally, for the grand finale of your Banana Pecan Caramel Layer Cake Extravaganza, decorate the top of the cake with extra pecan halves and the remaining pecan praline crunch. You can arrange them artfully or simply scatter them for a bountiful look.
12. Serve and Enjoy: Your magnificent creation is now complete! For the cleanest slices, I recommend chilling the cake for another 30 minutes before serving. This allows the frosting and fillings to set firmly. When you’re ready to serve, use a hot, dry knife for perfect cuts. This cake is truly a labor of love, and every single bite is worth the effort!

Conclusion:

And there you have it, my friends! We’ve journeyed through the delightful process of creating what I truly believe is one of the most magnificent desserts you’ll ever bake: the Banana Pecan Caramel Layer Cake Extravaganza. I know the name itself is a mouthful, but trust me, every single syllable hints at the sheer bliss awaiting your taste buds. This isn’t just a cake; it’s an experience, a celebration of flavors and textures that dance together in perfect harmony. From the moist, tender banana cake layers, bursting with ripe banana goodness and flecked with crunchy pecans, to the luscious, velvety caramel frosting that envelops each layer, and finally, the generous drizzle of homemade salted caramel cascading down the sides – every component is crafted to perfection, creating a symphony of sweet, salty, fruity, and nutty notes that are simply irresistible.

I can personally attest that serving this cake is always met with gasps of delight and an almost reverent silence as everyone takes their first bite. It’s a showstopper, yes, but it’s also incredibly comforting and familiar, like a warm hug on a plate. The depth of flavor is what truly sets it apart. The natural sweetness of the bananas, enhanced by a hint of spice, perfectly balances the rich, buttery caramel. The pecans add that essential textural contrast, a welcome crunch against the soft cake and smooth frosting. It might seem like an ambitious bake, but I promise you, following the steps we’ve outlined, you’ll find it surprisingly approachable, and the sense of accomplishment you’ll feel once it’s presented will be absolutely immense. It’s more than just a recipe; it’s an invitation to create something truly special, something memorable that will bring joy to everyone who tries it. This is the cake you bring to a family gathering, the dessert you bake for a birthday, or the ultimate treat for a weekend indulgence. It’s truly a must-try for any baking enthusiast looking to elevate their dessert game to an extraordinary level.

Serving Suggestions & Delicious Variations:

Now, let’s talk about how to make your Banana Pecan Caramel Layer Cake Extravaganza even more spectacular, if that’s even possible! While it’s absolutely perfect on its own, a little accompaniment can elevate the experience. Imagine a generous slice alongside a steaming mug of strong, freshly brewed coffee or a delicate cup of Earl Grey tea – the bitterness of the coffee or the floral notes of the tea cut through the richness of the cake beautifully. For a truly decadent dessert experience, I love serving it slightly warmed (just a few seconds in the microwave!) with a scoop of premium vanilla bean ice cream that slowly melts into the caramel, creating a warm, gooey sauce. A dollop of freshly whipped cream, perhaps infused with a hint of bourbon or vanilla, would also be a divine addition, adding another layer of creamy texture.

Thinking about variations? The beauty of this recipe is its adaptability. While I adore the pecans, you could easily swap them for toasted walnuts or even a mix of your favorite nuts. For an extra layer of flavor, consider adding a sprinkle of shredded coconut to the cake batter, which pairs wonderfully with banana and caramel. If you’re feeling adventurous with the caramel, try infusing it with a pinch of sea salt for an even more pronounced salty-sweet contrast, or a tiny dash of cinnamon for a warming spice note. For the frosting, if you’re a cream cheese frosting devotee, you could certainly adapt the caramel frosting recipe to incorporate some cream cheese for a tangy twist. And for those who love a bit of chocolate with everything, a scattering of mini chocolate chips in the cake batter or a light drizzle of chocolate ganache over the top of the finished cake would be utterly delightful. Don’t be afraid to experiment and make this recipe your own – that’s the true joy of home baking!

I truly hope you feel inspired to roll up your sleeves and give this incredible recipe a try. There’s something profoundly satisfying about baking a cake from scratch, especially one that promises such an exquisite reward. The aromas filling your kitchen alone will be worth the effort! When you do bake it, please, please share your experience with me. I love hearing about your kitchen adventures, your successes, and even your little tweaks. Tag me on social media, leave a comment below, or send me a picture of your beautiful creation. Your feedback and photos not only make my day but also inspire countless other home bakers in our community to try new things. So, go forth, bake with joy, and prepare to astound your family and friends with this show-stopping dessert. You won’t regret it!

Frequently Asked Questions (FAQs):

How do I store leftover Banana Pecan Caramel Layer Cake Extravaganza?

To keep your cake fresh and delicious, I recommend storing any leftovers in an airtight container at room temperature for up to 2-3 days. If you want it to last longer, it can be refrigerated for up to 5 days. Just be sure to bring it back to room temperature before serving for the best flavor and texture, especially for the caramel and cake layers.

Can I make the cake layers ahead of time?

Absolutely! This is a fantastic time-saver. You can bake the cake layers a day or two in advance. Once completely cooled, wrap each layer tightly in plastic wrap and store them at room temperature. For longer storage, you can even freeze them for up to a month. Thaw them overnight in the refrigerator before assembling.

What kind of bananas are best for this recipe?

The riper, the better! You want bananas that are heavily speckled with brown spots, almost black. These bananas are much sweeter and have a softer texture, which will give your cake the most intense banana flavor and moistness. Green or firm yellow bananas simply won’t yield the same delicious results.

Is homemade caramel difficult to make, or can I use store-bought?

While making homemade caramel can seem intimidating, I promise you it’s incredibly rewarding and not as hard as you might think! My recipe includes detailed steps to guide you. The flavor of homemade caramel is truly unmatched, offering a depth and richness that store-bought simply can’t replicate. However, if you’re short on time or prefer convenience, a good quality store-bought salted caramel sauce can be used in a pinch, both for the frosting and for drizzling.

Can I make this cake gluten-free?

Yes, you can! Many readers have had great success substituting the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Ensure your blend is suitable for baking cakes. The texture might vary slightly, but it will still be a wonderfully delicious gluten-free treat!

Banana Pecan Caramel Layer Cake Extravaganza

Banana Pecan Caramel Layer Cake Extravaganza is not merely a dessert; it is an unforgettable culinary journey, a magnificent centerpiece destined to transform any occasion into a truly special event.

Prep Time
30 Minutes

Cook Time
1 Hours

Total Time
4 Hours

Servings
12 servings

Ingredients

• 3 cups (360g) all-purpose flour
• 2 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 1 cup (226g) unsalted butter, softened
• 1 ½ cups (300g) granulated sugar
• ½ cup (100g) packed light brown sugar
• 4 large eggs
• 1 cup (240ml) buttermilk
• 1 tsp vanilla extract
• 2 cups (450g) mashed ripe bananas
• 1 cup (115g) chopped pecans, toasted
• 1 ½ cups (300g) granulated sugar (for caramel)
• ¼ cup (60ml) water (for caramel)
• ¾ cup (180ml) heavy cream, warmed (for caramel)
• ½ cup (113g) unsalted butter, cubed (for caramel)
• 1 tsp vanilla extract (for caramel)
• ½ tsp salt (for caramel)
• 1 cup (115g) pecan halves (for praline)
• ½ cup (100g) granulated sugar (for praline)
• 2 tbsp (28g) unsalted butter (for praline)
• Pinch salt (for praline)
• 1 ½ cups (340g) unsalted butter, softened (for frosting)
• 16 oz (450g) cream cheese, softened (for frosting)
• 6-8 cups (720-960g) powdered sugar, sifted (for frosting)
• 2 tsp vanilla extract (for frosting)
• ¼ tsp salt (for frosting)
• Splash heavy cream or milk (optional, for frosting)
• Extra pecan halves (for garnish)
• Additional caramel sauce (for garnish)

Instructions

1. Step 1
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2. Step 2
   {‘@type’: ‘HowToSection’, ‘name’: ‘For the Homemade Salted Caramel Sauce’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Have warm heavy cream and cubed butter ready. In a heavy saucepan, combine granulated sugar and water. Cook over medium-high heat without stirring until it turns a rich amber color (8-12 minutes). Remove from heat immediately.’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Slowly and carefully pour in the warm heavy cream while whisking constantly (mixture will bubble). Whisk in butter, vanilla extract, and salt until smooth and glossy.’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Pour into a heatproof jar and cool completely to room temperature. It will thicken as it cools.’}]}
3. Step 3
   {‘@type’: ‘HowToSection’, ‘name’: ‘For the Toasted Pecan Praline Crunch’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Toast pecan halves at 350°F (175°C) for 7-10 minutes until fragrant. Cool.’}, {‘@type’: ‘HowToStep’, ‘text’: ‘In a heavy saucepan, melt granulated sugar over medium heat until an amber-colored liquid forms. Remove from heat. Stir in butter and salt.’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Immediately add toasted pecan halves and stir to coat. Pour onto parchment paper or a silicone mat and spread thinly. Let cool completely until hard.’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Once hard, break the pecan praline into small, irregular pieces. Store in an airtight container.’}]}
4. Step 4
   {‘@type’: ‘HowToSection’, ‘name’: ‘For the Decadent Cream Cheese Frosting’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Ensure butter and cream cheese are at room temperature. In a stand mixer, beat butter and cream cheese until light and smooth (3-5 minutes).’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Gradually add sifted powdered sugar on low speed until incorporated. Stir in vanilla extract and salt.’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Increase speed to medium-high and beat for 2-3 minutes until light and airy. Add a splash of heavy cream or milk if needed for consistency.’}]}
5. Step 5
   {‘@type’: ‘HowToSection’, ‘name’: ‘Assembling Your Banana Pecan Caramel Layer Cake Extravaganza’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Level cooled cake layers with a serrated knife. Place one layer on a serving plate. Pipe a dam of cream cheese frosting around the edge.’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Spoon ¼ to ⅓ cup cooled caramel sauce inside the dam, spread gently, then sprinkle with pecan praline crunch.’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Place the second cake layer on top, repeat frosting dam, caramel, and praline. Top with the third cake layer.’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Apply a thin crumb coat of cream cheese frosting over the entire cake to trap crumbs. Chill for 20-30 minutes until firm.’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Apply the remaining frosting evenly to the top and sides of the cake.’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Warm remaining caramel sauce slightly and drizzle dramatically over the top and down the sides of the cake. Decorate with extra pecan halves and praline crunch.’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Chill for 30 minutes before serving for cleanest slices.’}]}

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.