Instructions

Preheat oven to 350.

Mix cake batter as per package directions. *Optional add in 1 teaspoon banana extract.

Spray bundt pan and pour in batter, distribute evenly using the back of a damp spoon,

Bake for 27 minutes until toothpick comes out clean.

Tip: Loosen around outer and inner edges with a butter knife. Do this while the cake is warm. Then let cake cool before you invert. Don’t invert cake while hot it will stick to the pan.

When cake is cooled, loosen around edges again with your knife.  Now use a rubber spatula to gently start to loosen the cake from the bottom. Work your way around the outer edge of the pan lifting and loosening the cake with the spatula. Invert the cake onto a board.

Caramel Glaze 

Microwave the Coconut oil in a glass measuring cup for 20 seconds until melted.

Add in the Caramel dip and sweetener. The mixture will separate. Stir vigorously. Add in cream 1 tablespoon at a time. Stir vigorously until smooth and creamy.

Pour glaze slowly and evenly around the middle of the cake until all the glaze is used. Tilt the board back and forth to help the glaze run down the sides of the cake.

Sprinkle with walnuts and let set in the fridge.