1 package Betty Crocker® SuperMoist® yellow cake mix
1/2 cup water
1 cup mashed very ripe bananas (2 medium)
1/2 cup butter or margarine, softened
2 teaspoons ground cinnamon
3 eggs
1/2 cup chopped walnuts
Cinnamon Glaze
1/2 cup Betty Crocker Rich & Creamy cream cheese ready-to-spread frosting
2 to 3 teaspoons milk
1/4 teaspoon ground cinnamon
1. Heat oven to 350°. Grease 12-cup bundt cake pan with shortening; lightly flour (or spray with cooking spray; do not flour).
2. 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 walnuts. Pour into pan.
3. 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.
Success:
Firm, bright yellow, bananas can take a week or more to ripen enough for baking. You know they're ready when they have lots of dark brown spots and are soft to the touch.
Success:
Have too many perfectly ripe bananas? Toss them in the freezer, unpeeled. When you’re ready for them, just thaw, cut off the top of the peel, then squeeze the banana straight into your mixing bowl.
Special Touch:
Dust the top of this sweetly glazed cake with ground cinnamon.
Edited to add: Jolene, thank you for getting the glaze ingredients. (smiling)