Spray 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 large bowl with mixer until blended.
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 min., stirring occasionally. Stir in nuts; pour into prepared pan. Cover with batter.
Bake 40 min. or until toothpick inserted near centre comes out clean. Cool cake in pan on wire rack 10 min. Run knife or metal spatula around rim of pan to loosen cake. Invert cake onto rack; gently remove pan. Cool cake completely.
Kraft Kitchen Tips!
Since this indulgent cake makes 16 servings, it's the perfect dessert to serve at your next party.
Prepare using Jell-O Butterscotch Instant Pudding.
Calories From Fat
% Daily Value
Fat 20 g
Saturated fat 6 g
Cholesterol 55 mg
Sodium 360 mg
Carbohydrate 43 g
Fibre 1 g
Sugars 28 g
Protein 4 g
16 servings, 1 piece (108 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.