Banana Upside-Down Sour Cream Walnut Cake

(Courtesy of Kraft)

Ingredients:
3 eggs
1 pkgs. (2 layer size) yellow cake mix
1 c. sour cream
1/3 c. oil
1/4 c. water
1 pkg. (3.4 oz.) vanilla flavor instant pudding
1/2 c. butter or margarine
1/2 c. packed brown sugar
2 bananas, sliced
1/2 c. chopped walnuts, toasted

Directions:
Heat oven to 350 degrees. 

Spray a 10 cup tube pan or 12 cup fluted tube pan with cooking spray.  Beat eggs, cake mix, sour cream, oil, water and dry pudding mix in a large bowl with mixer until blender.

Cook butter and brown sugar in small saucepan on medium-low heat until butter is melted and mixture is well-blended, stirring occasionally.  Add bananas; cook 5 minutes, stirring occasionally.  Stir in nuts; pour into prepared pan.  Cover with batter.

Bake 40 minutes or until toothpick inserted near center comes out clean.  Cool cake in pan on wire rack 10 minutes.  Run knife or metal spatula around rim of pan to loosen cake.  Invert cake onto rack; gently remove pan.  Cool cake completely.

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