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BUTTER PECAN BANANA PUDDING CAKE

1/2 c. mashed bananas
1 (2 layer size) pkg. yellow cake mix
1 (4 serving size) pkg. Jello butter pecan flavor instant pudding and pie filling
4 eggs
1 c. water
1/4 c. oil
1/2 c. nuts, finely chopped (optional)

Blend all ingredients in large mixer bowl.
Beat for 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 for 15
minutes; remove and cool on rack. Top with
Confectioners Sugar Glaze and additional bananas,
sliced.

CONFECTIONERS SUGAR GLAZE
Stir about 1 tablespoon hot milk or water into
1 cup sifted confectioners sugar.

Note: in high altitude areas, use large eggs;
add 1/4 cup all purpose flour, increase water to
1-1/3 cups and decrease oil to 2 tablespoons.
Bake at 375 degrees.