BANANAS FOSTER ICE CREAM CAKE

Bananas Foster Ice Cream Cake image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 15

FOR THE CAKE
1 package(s) 16.25 ounce butter golden cake mix
3 - eggs
1/2 cup(s) water
7 tablespoon(s) butter, softened
1/2 cup(s) toasted pecans, chopped
2 quart(s) vanilla ice cream, softened and divided
2-3 - bananas sliced
- caramel rum sauce (below)
FOR THE CARAMEL RUM SAUCE
1/4 cup(s) butter
1 cup(s) firmly packed light brown sugar
1/2 teaspoon(s) ground cinnamon
1/4 cup(s) rum
2 tablespoon(s) water

Steps:

Preheat oven to 350F. Spray 3 (9 inch) round cake pans with nonstick baking spray with flour. Set aside. In a large bowl, beat cake mix, eggs, 1/2 cup water, and butter at low speed with an electric mixer until moistened, approximately 30 seconds. Increase speed to medium; beat 4 minutes. Stir in pecans. Divide batter evenly among prepared pans. bake according to package directions. Let cool in pans 10 minutes. Remove from pans, and let cool completely on wire racks.
Using an ice cream scoop, place 10-12 small scoops of ice cream on a baking sheet (approximately 2 cups ice cream). Freeze 30 minutes. On a cake plate, place 1 layer, bottom side up. Top with one third of remaining ice cream, smoothing with an offset spatula. Repeat procedure twice. (For best results, freeze cake 20 minutes after adding each layer of ice cream.) Place scooped ice cream around edge of cake, leaving center open. (Scoops should be touching.) Freeze at least 1 hour.
Make the caramel rum sauce: In a medium saucepan, cook butter, brown sugar, and cinnamon over low heat until sugar melts. Remove from heat; add rum and 2 tablespoons water. Return to heat, stirring until sauce is thick and smooth, approximately 10 minutes. Let cool. To serve, pile banana slices in center of cake. Top with 3/4 cup cooled Caramel Rum sauce. Serve remaining sauce with cake.