Hugh sneaking a taste!
My kids loved this recipe. I personally will use homemade frosting next time, and I will probably leave the cinnamon out of the frosting because there is so much in the cake; if I even frost it at all. This cake was surprisingly rich. (We got this recipe from Betty Crocker's recipe newsletter).
1 Box Super Moist Yellow Cake Mix
1/2 cup water
1 cup mashed very ripe banana's (2 medium)
1/2 cup butter or margarine, softened
2 teaspoons ground cinnamon
1/2 chopped walnuts (we always use pecans)
1/2 cup Betty Crocker Rich and Creamy cream cheese ready-to-spread frosting
2 to 3 Tablespoons milk
1/4 teaspoon ground cinnamon (I used 1/8 tsp. but will leave it out next time)
Heat the oven to 350 degrees. Grease 12- cup bundt cake pan.
Beat cake mix, water, bananas, butter, cinnamon, and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in nuts. Pour into pan.
Bake 43 to 53 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool completely, about 2 hours. Stir all glaze ingredients in small bowl until thin enough to drizzle. Drizzle over cake.