Recipe courtesy of Sandra Lee
Episode: Book Club Lunch
Total:
5 hr 15 min
Active:
15 min
Yield:
10 servings
Level:
Easy

Ingredients

Directions

Spray the bottom of a 1 1/2-quart souffle dish with cooking spray. Line the bottom of the souffle dish with parchment paper and give a quick spray with cooking spray; set aside. 

Make a foil ring 1-inch thick for the souffle dish to sit on inside a 5-quart slow cooker. 

In a medium bowl, combine the bananas with the hazelnut liqueur. Add the muffin mix, evaporated milk, oil, vanilla extract, cinnamon, chocolate chips and egg. Stir together until just blended. 

Transfer to the prepared souffle dish. Place the dish on top of the foil ring in the slow cooker. Lay 8 paper towels over top of the slow cooker bowl and secure with the lid. (This helps to trap steam.) Cook on LOW setting for 4 to 5 hours. 

Remove the cake and allow to cool completely. 

Cut the cake in half horizontally. Stir the rum extract into the cream cheese frosting and frost in between the layers and outside of the cake with the mixture. Garnish the sides of cake with chopped walnuts. Slice and serve.

IDEAS YOU'LL LOVE

Strawberry Love Cake

Recipe courtesy of Valerie Bertinelli

Chocolate Chip Oatmeal Cookies

Recipe courtesy of Wayne Harley Brachman

Venita's Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

Chocolate and Vanilla Checkered Flag Cake

Recipe courtesy of Nancy Fuller

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Sunny's German Chocolate Cake Cookies

Recipe courtesy of Sunny Anderson

Banana Bread

Recipe courtesy of Food Network Kitchen

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Fresh Peach Cake

Recipe courtesy of Ina Garten

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking