Caramel Pecan Banana Cake
Family Tested & Approved
(3 1/2 oz.)instant banana cream pudding mix
chopped pecans, toasted
( 3 1/2 oz.) instant butterscotch pudding mix
Preheat oven to 350. Spray a 12 cup bundt pan with cooking spray.
Mash 2 bananas and 1 T lemon juice in bowl and set aside.
Slice 3 bananas into 1/2 inch slices on an angle and pour 1 T lemon juice on top and set aside.
Mix cake mix, banana pudding mix, milk, eggs and 1/4 melted butter on medium speed for two minutes.
Add the mashed bananas and mix for one minute more. Let batter rest for 5 minutes.
Arrange 8 pecan halves in the pan and top with the sliced bananas in the bottom of the bundt pan.
Sprinkle 1/2 cup of the toasted chopped pecans on top of the bananas.
Mix the butterscotch pudding mix with the brown sugar and sprinkle over the pecans. Pour the remaining 1/4 cup melted butter over the pudding mix.
Let the butter and pudding set for 5 minutes. Pour the cake mixture over the top of the butter-pudding mixture.
Bake for approx. 35 to 40 minutes or until a toothpick comes out clean.
Remove from oven and let cool for 10 minutes. Then invert onto a cake plate and leave pan on top for 15 minutes.