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Easy cooking for busy families
Preheat oven to 350 F
Grease & flour a 12 cup bundt pan
distribute 2 tblsp melted butter evenly in the bottom of the pan
over the butter distribute evenly 1/3 cups packed brown sugar
Out of a 20oz can of sliced pineapple, reserve ALL the juice and cut in 1/2 6 of the slices of pineapple and set in bottom of your bundt pan aside.
In a mixing bowl add 1 yellow cake mix, 1/2 cup of the reserved pineapple juice, 3 eggs, 1 cup very ripe mashed bananas, 1-1/2 tsp. of ground cinnamon, 1/2 tsp. of ground nutmeg and 1/2 cup (8 Tblsp) melted butter. Mix together for 2 minutes. I also added 1/2 cup each of pecan and walnut pieces to the mixture.
Pour into your bundt pan and bake 40 to 45 minutes or until a tester comes out clean. Let the cake cool 15 minutes. Poke holes 1 inch apart and prepare 1 cup of sweetened condensed milk mixed with 1/4 cup reserved pineapple juice and pour directly into the holes you poked into the cake. Refrigerate the cake for 2 hours uncovered. Remove from the fridge, and run a metal spatula around the inside and outside of the cake pan & turn it out.
In a small bowl mix 1/2 cup confectionery sugar, 2 tsp. of pineapple juice and 1 tblsp. toasted pecans. Pour or drizzle over the top of the cake and enjoy!!
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