Banana Caramel Cake
2 teaspoons ground cinnamon
3 large eggs
1/2 cup water
1 1/2 cups mashed very ripe bananas (about 3 bananas)
1 cup coarsely chopped pecans or walnuts
2 ripe bananas, sliced
HEAT oven to 350° F. Coat 13x9-inch baking pan with no-stick cooking spray.
BEAT cake mix, cinnamon, eggs, water and oil in medium bowl with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. Beat in mashed bananas. Stir in nuts. Spread in prepared pan.
BAKE 34 to 36 minutes or until toothpick inserted in center comes out clean. Cool 45 minutes. Serve warm. Top each serving with sliced bananas. Drizzle with caramel syrup.
Serving Size (1 slice, 1/16 of cake), Calories 290 (Calories from Fat 140), Total Fat 16g (Saturated Fat 3g, Trans Fat g), Cholesterol 40mg, Sodium 260mg, Total Carbohydrate 43g (Dietary Fiber 2g, Sugars 5g), Protein 3g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.