2 ripe, medium DOLE® Bananas
1 pkg. (18.25 oz.) yellow cake mix (without pudding)
1 pkg. (4 serving size) instant vanilla pudding mix
½ cup vegetable oil (125 mL)
4 eggs
1 teaspoon vanilla extract (5 mL)
½ cup chopped almonds (75 g)
1/3 cup packed brown sugar (60 g)
1 teaspoon ground cinnamon (5 mL)
½ teaspoon ground nutmeg (2.5 mL)

Puree bananas in blender (1 cup). Combine bananas, cake mix, pudding mix, oil, eggs and vanilla in large mixing bowl. Mix well and beat at medium speed 8 minutes, scraping sides of bowl occasionally.

Combine almonds, brown sugar, cinnamon and nutmeg. Pour one-half cake batter into greased 3-quart (1.4 L) bundt pan. Sprinkle with sugar mixture. Cover with remaining batter. Insert knife in batter and swirl in figure eight patterns through layers. (Be sure not to over mix the layers).

Bake at 325°F (165°C), 60 to 65 minutes. Cool in pan on wire rack 10 minutes. Invert onto rack to complete cooling. Dust with powdered sugar when cool, if desired. Garnish with sliced bananas, raspberries and fresh mint, if desired.