Maple Bourbon Banana Pudding Cake

I wrote “Good!” on this recipe and it is really a little bit of heaven. The maple syrup, brown sugar and bourbon form a wonderful sort of puddingy glaze on top.

6 Tbsp butter
1/2 cup sugar
2 large ripe bananas
1 egg
1/2 cup milk

Blend all these until very creamy and smooth.

1 cup flour
1 Tbsp baking powder
pinch salt

Blend the dry ingredients in a little bowl and add to the banana mixture. Gently stir until smooth. Pour into a medium-sized baking dish.

1/2 cup real maple syrup
1/2 cup brown sugar
1/2 cup hot water
2 Tbsp bourbon
1/2 cup chopped pecans

Heat the syrup, brown sugar, water and bourbon in a microwave safe container for a few minutes until everything is well blended. Be careful opening the microwave as the alcohol from the bourbon can make your eyes water!

Drizzle maple glaze all over the batter. Sprinkle chopped pecans on top. Bake 40 minutes at 375.

Can double this for a larger baking pan.

Pineapple Pudding Cake

If you’re crushing for a sweet treat, this cake is for you. It is a very semi-homemade type dessert (ie uses lots of packaged things) but is so good…

1 yellow cake mix, made according to directions and baked in a deep 9 x 13 pan
2 small packages instant vanilla pudding mix
3 cups whole milk
1 can crushed pineapple
3/4 cup sugar
Sweetened, whipped cream or Cool Whip

Bake cake, and remove from oven.

While it’s baking, heat pineapple and sugar in a saucepan until sugar dissolves and mixture becomes syrupy. Pour over hot cake.

Make pudding with mixes and milk. Pour over pineapple, and smooth. Refrigerate for two hours. Before serving, top with whipped cream or Cool Whip. Ridiculously good.

You’ll want to be sure to use a deep pan so there’s plenty of room for the layers of pineapple, pudding and whipped cream on top.