From The Tennessean

Makes 16 servings Prep time: 20 min Cooking time: 40-45 min

• 1 yellow cake mix (without pudding in the mix
• 1/2 c light brown sugar
• 1 t cinnamon
• 3 small or 2 medium ripe bananas
• 3 eggs, lightly beaten
• 1 c water
• 1/2 c vegetable oil

Caramel Icing

• 1/2 c butter or margarine
• 1/2 c light brown sugar
• 1/4 c evaporated milk or plain milk
• 1 t vanilla
• 1 1/2 c confectioners sugar

Preheat oven to 350º. Grease and flour a 12-cup Bundt pan.

In a large mixing bowl, combine cake mix, brown sugar and cinnamon. In a separate bowl, mash bananas and add eggs, oil and water. Stir until well combined and then pour into large bowl with dry ingregients. Beat with mixer set at medium for 2 minutes, scraping sides of bowl often. Pour into prepared pan and bake for 40-45 minutes, or until cake tests done. Invert cake onto plate and let cool, then spread with Caramel icing.

For the caramel icing, melt butter or margarine in a saucepan set over medium heat. Add brown sugar, milk and vanilla. Bring to a boil and stir. Cook for 1 minute. Remove from heat and add confectoners sugar. BEat with electric mixer until smooth.

Per serving: 349 calories, 14.5 g fat, 41 mg cholesterol, 53 g carbohydrate, 269 mg sodium.