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    Banana-Cinnamon Bundt Cake


    Source of Recipe


    betty crocker
    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.
    High Altitude (3500-6500 ft): Heat oven to 375°. Stir 1 tablespoon Gold Medal all-purpose flour into dry cake mix. Use 1 cup water and 1/4 cup butter. Bake 43 to 48 minutes.

 

 

 

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