Butter Pecan-Banana Pudding Cake

Class of 1947

• 1/2 cup mashed banana
• 1 pkg (2-layer) yellow cake mix
• 1 pkg (4-serving) butter pecan flavor instant pudding
• 4 eggs
• 1 cup water
• 1/4 cup oil
• 1/2 cup finely chopped nuts, optional

Blend all ingredients in large mixer bowl. Beat 4 minutes at medium speed of electric mixer. Pour into greased and floured 10-inch Bundt pan. Bake at 350 degrees for 50 minutes or until cake springs back when lightly pressed and pulls away from sides of pan. DO NOT UNDERBAKE. Cool in pan 15 minutes; remove and cool on rack. Top with Confectioners Sugar Glaze and additional sliced bananas.

Glaze: Stir about 1 Tbsp hot milk or water into 1 cup sifted confectioners’ sugar.