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Steps
1
Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
2
In large microwavable bowl, mix butter, brown sugar and bananas. Microwave uncovered on High 1 minute 40 seconds to 2 minutes or until bananas are cooked and caramelized.
3
Add cake mix, sour cream, vegetable oil and eggs. Beat with electric mixer on low speed 1 minute. Increase speed to medium; beat 2 minutes. Stir in walnuts. Pour into pan.
4
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
5
Drizzle cake with caramel topping. Sprinkle with kosher salt.
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Can't find spice cake mix? Substitute yellow cake mix and 1 teaspoon pumpkin pie spice instead.
To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until walnuts begin to brown, then stirring constantly until walnuts are light brown.
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Nutrition Facts are not available for this recipe
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