1boxBetty Crocker™ Delights Super Moist™ Lemon Cake Mix
1cupmashedvery ripe bananas (about 2 medium)*
1/2 cupvegetable oil
1teaspoonground cinnamon
1cuppowdered sugar
1 to 2tablespoons milk
1/2 teaspoonvanilla or clear vanilla
1/2 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
Instructions:
Preheat oven to 350°F (325°F for dark or nonstick pan). Grease the bottom of a 13x9-inch pan generously with shortening and lightly flour or use baking spray with flour.
Place the pineapple in a colander over a bowl and use the back of a spoon to press and extract as much juice as you can; save the juice. Drain the chopped cherries on paper towels and gently pat them dry.
If needed, combine reserved pineapple juice with additional water to reach 1/3 cup. In a large bowl, blend cake mix, pineapple, bananas, oil, cinnamon, pineapple juice mixture, and eggs using an electric mixer on low speed for 2 minutes. Gently fold in cherries and pour the mixture into the pan.
Bake the cake for 35 to 40 minutes until the center springs back when lightly touched. Then, use a knife to loosen the cake from the pan and let it cool completely for about 1 hour.
Prepare the Homemade Vanilla Glaze by combining powdered sugar, 1 tablespoon of milk, and vanilla in a medium bowl. Gradually stir in more milk, 1 teaspoon at a time, until you reach a smooth, thick syrup-like consistency.
Transfer frosting from container to a microwavable bowl. Microwave it uncovered on High for about 15 seconds or until it can be stirred smoothly and reaches a drizzling consistency. Alternatively, heat the frosting in a 1-quart saucepan over low heat, stirring constantly until it's thin enough to drizzle.
Spread the delicious glaze over the top of the cake and store it loosely covered at room temperature.