Name: Slow-Cooker Banana Cake
Prep time: 10 min
Total time: 10 min
Yield: 12 serving(s)
Ingredients: Cooking spray; 1 box yellow cake mix, plus ingredients called for on box; 3 very ripe bananas, mashed (about 1 1/3 c.); 1/2 tsp. ground cinnamon; 1/2 c. chopped toasted pecans; 1 (8-oz.) block cream cheese, room temperature; 1/2 c. (1 stick) butter, room temperature; 2 1/2 c. powdered sugar, sifted; 1/2 tsp. pure vanilla extract; Kosher salt; Crushed Nilla Wafers, for garnish; 1 banana, thinly sliced, for garnish

Step 1Cut a piece of parchment paper to fit the bottom of the slow cooker. Grease the bowl of a slow cooker with cooking spray. Line with parchment and grease parchment.

Step 2Make cake: Prepare cake mix according to package directions. Whisk in mashed bananas and cinnamon, then fold in pecans. Transfer batter to prepared slow cooker and smooth into an even layer.

Step 3Cover, placing a paper towel underneath lid to catch condensation, and cook on low for 4 hours. Let cool completely.

Step 4Meanwhile, make frosting: In a large bowl, beat cream cheese and butter with a hand mixer on medium-high until light and fluffy, about 2 minutes. Add powdered sugar about 1 cup at a time and beat until smooth. Beat in vanilla and a large pinch of salt.

Step 5Spread frosting evenly over top of cooled cake. Sprinkle with crushed Nilla Wafers and arrange banana slices on top.