Banana Caramel Pecan Cake

In a medium saucepan over medium heat, melt the sugar, stirring constantly, until it turns a dark amber color.
Add the butter and stir until melted. Carefully add the heavy cream (it will bubble) and whisk until smooth. Add the salt.
Remove from heat and let cool to room temperature.
3. Prepare the cream cheese frosting :
In a large bowl, beat cream cheese and butter until smooth. Gradually add icing sugar and vanilla, beating until smooth and creamy.
4. Assemble the cake :
Place one layer of cake on a serving plate. Pour caramel sauce over it, then spread a layer of cream cheese frosting. Place the second layer on top and repeat.
Frost the sides of the cake with the remaining frosting. Pour caramel sauce over the top and let it drip down the sides. Garnish with additional pecans and banana slices if desired.

Tips for success :
Room Temperature Ingredients : Use room temperature butter, cream fromage , and eggs for a smoother batter and frosting.
Perfect caramel : Be careful with the caramel which heats up, stir constantly and do not let it burn.
Let cool before serving : To get clean slices, let the cake cool slightly before cutting.
Recommendations :
Storage : Store in the refrigerator for up to 4 days. Allow to come to room temperature before serving.
Serving suggestion : Serve with a scoop of vanilla ice cream or whipped cream for added indulgence.
Nutrition (per slice, estimated) :
Calories : 520
Protein : 6 g
Fat : 28 g
Carbohydrates : 64g
Fibre : 2g
Sucres : 44g
Sodium : 320 mg
This Banana Caramel Pecan Cake combines layers of sweet, nutty flavors with a buttery caramel drizzle that makes every bite unforgettable!