wet walnut banana cake

I know, I know....looks like a lot of ingredients.  But this really makes a fantastically moist cake!
(And don't judge my bananas...they were preserved in the freezer and just now defrosting in this picture.  They are not moldy.)

Wet Walnut Banana Cake

Makes one bundt cake.

1 1/2 boxes Duncan Hines Deluxe banana cake mix (1/2 box = 2ish cups)
1 package instant banana pudding
1 package instant french vanilla pudding
3/4 cup vegetable oil
1/2 cup pear nectar
1/2 cup water
6 eggs
2 large, ripe bananas
1 cup walnuts, chopped

Preheat your oven to 300*.
With a hand mixer, blend cake mix and puddings with oil, nectar, and water for two minutes on medium.  Add eggs, one at a time, beating after each one.  Add bananas and beat for an additional minute.  Fold in walnuts.  Grease and flour a bundt pan (I really don't know what size....just normal :) ).  Bake for one hour and 20-45 minutes.  Remove from oven and let cool in pan for about 10 minutes.  Flip over onto serving dish and ice while still a bit warm.  (You really want to seal in all that moist goodness!)

Caramel Icing

1/2 cup whole milk
1/2 cup light brown sugar
1/2 stick margarine
2 cups powdered sugar
1 teaspoon vanilla
Dash of table salt

Combine milk, brown sugar, and margarine in a medium saucepan and let come to a boil over medium-low heat.  Let boil for about a minute and then take off heat.  Add powdered sugar and beat until smooth.  Add the vanilla and the salt and drizzle all over warm cake and down the sides.  Enjoy!!