1 package (18.25 oz.) yellow cake mix
1/2 cup water
1/3 cup vegetable oil
1 package (4-serving size)
instant vanilla pudding mix
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 1/2 cups mashed ripe bananas
(4 to 5 medium)
Confectioner’s (icing) sugar (optional)
Preheat oven to 350˚F.
Grease and flour a 10-inch Bundt pan.
In a large mixer bowl, combine cake mix, water, oil and eggs. Mix together on medium speed until blended.
Stir in pudding mix, cinnamon and nutmeg. Add mashed bananas and mix well until thoroughly blended. Pour into prepared baking pan, smooth top.
Bake in preheated oven for 55 to 60 minutes or until a toothpick inserted in the center comes out clean and dry. Cool in pan on a wire rack for 20 to 25 minutes, and then remove to cool completely on wire rack. Dust with confectioner’s sugar, if desired.
Notes: I usually add 2 cups of chocolate chips to the cake. Sometimes I make 24 muffins instead of a cake, adding 1 cup chopped walnuts, 1 tsp cinnamon and 3 T raw sugar for topping. Then bake for only 20 minutes.
Store cake in plastic cake saver....really stays moist for up to a week if you do. Not that it will last that long.
Recipe from: 250 Best Cakes & Pies
By Esther Brody