SLOW COOKER BANANA NUT CAKE

Banana Cake in the slow cooker? YES! This Slow Cooker Banana Nut Cake is moist and dense and is topped with cream cheese frosting.

Ingredients

15.25 oz. yellow cake mix (I use Pillsbury)
1/2 cup salted butter, melted
2 bananas, mashed (this is about 1 cup measured)
3/4 cup water
1 tsp. vanilla extract

3 large eggs
1/2 cup chopped walnuts, divided

For the frosting:

8 oz. cream cheese (room temperature)
1/2 cup salted butter (1 stick) (room temperature)
1 cup powdered sugar
1 tsp. vanilla
1 Tbsp. milk

Slow Cooker Size:

6 quart or larger

Instructions

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.

You can find complete recipes HERE