| 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 |
| 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. |
|
| Make cupcakes instead of a cake, and tuck them into lunch boxes for a sweet treat. |
Nutrition Information:
320 ( 130); 14g ( 4 1/2g, 1g); 60mg; 340mg; 45g ( 0g, 28g); 3g 0%; 0%; 6%; 6% 1 ; 2 ; 0 ; 2 1/2 3