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1 1/2 boxes Duncan Hines
Deluxe II banana cake mix
1 (3 3/4 oz.) pkg. instant
banana pudding
1 (3 3/4 oz.) pkg. instant
French vanilla pudding
3/4 c. oil
1/2 c. pear nectar
1/2 c. water
6 eggs
2 medium to large bananas,
1 c. walnuts, chopped

Note: One-half box cake mix equals 2 1/4 cups.
Preheat oven to 300 degrees. Blend cake mix and puddings with
oil, nectar and water for two minutes at medium speed. Add
eggs, one at a time, beating well after each addition. Add
banana and beat at medium to high speed for one minute. Fold
in walnuts. Grease and flour a large tube pan and line bottom
with wax paper. Pour batter into pan and bake for one hour and
45 minutes or until done. Ice with Caramel Icing.

Caramel Icing:
1/2 c. milk
1/2 c. light brown sugar
4 Tbsp. butter
2 c. confectioners sugar
1 tsp. vanilla
dash of salt
Put milk, brown sugar and butter in saucepan and let
come to boil over low heat, stirring constantly. Let boil for
one minute. Take off heat and add confectioners sugar and beat
until smooth. Then add vanilla and dash of salt. Stir well
and ice warm cake. If too thick, add more milk.

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