Banana Bundt Cake with Marshmallow Glaze


    Banana Cake:

    5 lbs (full box) Krusteaz Professional® Banana Muffin Mix 734-0260

    24 fl oz (3 cups) water

    20 oz (2 1/4 cups) crushed pineapple, undrained

    9 oz (2 cups) chopped peanuts

    8 fl oz (1 cups) orange juice

    6 fl oz (3/4 cups) vegetable oil

    6 oz (3) eggs

    1 Tbsp cinnamon

    1 tsp baking soda

    1/2 tsp salt

    Marshmallow Glaze:

    5 3/4 oz (1 1/2 cups) mini marshmallows

    3 oz (6 Tbsp) butter

    5 oz (1 1/2 cups) powdered sugar

    3 fl oz (6 Tbsp) half and half cream



36 servings


    1. For banana cake, place water, Krusteaz Professional Banana Muffin Mix, and remaining cake ingredients in mixer bowl.

    2. Using a paddle, mix on low speed 1 minute. Scrape bowl and paddle.

    3. Continue to mix on low speed 30 seconds.

    4. Scale batter into three prepared 12 cup tube pans (51 oz batter each pan).

    5. For convection oven, bake at 300˚F 55-60 minutes; for standard oven, bake at 350˚F 60-65 minutes or until toothpick inserted into center comes out clean. Cool completely.

    6. For marshmallow glaze, place marshmallows and butter in small saucepan. Melt over low heat.

    7. Remove from heat. Add powdered sugar and cream. Using a whisk, mix until smooth.

    8. Drizzle glaze over cakes. Garnish with mini marshmallows and peanuts.