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1
Preheat oven to 350u00b0F Spray two 8-inch round cake tins with cooking oil. Flour lightly.
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2
In a medium mixing bowl, mix together cake mix, water, 1/2 cup softened butter and eggs at low speed. Then beat at medium speed for 4 minutes. Pour batter evenly into pans and bake for 22-25 minutes or until a toothpick inserted into the center of each cake comes out clean. Cool in pan on wire rack for 30 minutes. Then place cakes in the freezer until ready to assemble.
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3
Toast chopped pecans on a baking sheet in the oven for 8-10 minutes or until fragrant and lightly browned. Set aside to cool.
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4
Pour caramel ice cream topping into a small bowl. Add 1/2 teaspoons cinnamon and whisk until fully incorporated. Set aside. Reserve remaining caramel sauce for drizzling the cake later.
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5
In a large skillet over medium-high heat, melt 2 tbs. butter. Once the butter begins to bubble slightly, add sliced bananas. Saute for 2 minutes. Then add half of the caramel sauce mixture, stir until bubbling, remove from heat and set aside to cool for 15 minutes. Refrigerate until ready to place atop the cake.
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6
To assemble, place one cake layer onto a cake plate. Top with half the ice cream, making sure to leave at least 1/4 inch of space around the edge of the cake (to allow for melting and settling). Sprinkle with toasted pecans and drizzle with reserved caramel sauce.
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7
Return both ice-cream-topped cake and ice cream carton to freezer for 30 minutes. Then add second layer of cake, top with ice cream and sprinkle with pecans.
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8
To finish off, place bananas in a mound atop the cake. Drizzle around the edges of the cake with remaining caramel sauce and sprinkle with remaining pecans.
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9
Freeze for 2-4 hours or until ready to serve. If the cake is frozen-hard, allow to sit at room temperature for 5-8 minutes or until softened to your liking.
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10
Freeze any remaining cake.
