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Banana Toffee Picnic Cake




Source of Recipe


bettycrocker.com


Recipe Introduction


"Have ripe bananas? Mix them up into a cake that's so good, it doesn't need frosting."


List of Ingredients




1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup mashed very ripe bananas (2 medium)
1/3 cup water
1/3 cup vegetable oil
3 eggs
1/2 teaspoon almond extract
1/2 cup toffee bits


Recipe



1. Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.

2. In large bowl, beat cake mix, bananas, water, oil, eggs and almond extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Sprinkle toffee bits evenly over batter.

3. Bake 35 to 40 minutes or until cake springs back when touched lightly in center. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.


Top servings with caramel topping, sliced bananas and a maraschino cherry.

Variation: Make cupcakes instead of a cake, and tuck them into lunch boxes for a sweet treat.