Butterscotch Banana Bundt Cake

Oh my gosh, I can't tell you how delicious this cake is.  It is moist, banana-y, butterscotch-y and the glaze just sends it right over the top!  The good news is, if you bake it using flax seed for the eggs and applesauce for the oil, it is pretty low cal!  I am giving instructions for how to make it a little lower in calories but I'm also including regular instructions.  The calorie info given is for the lower calorie version, however.  Enjoy!

Butterscotch Banana Bundt Cake (adapted from sixsistersstuff.com)

For the cake:

1 yellow cake mix
1 (3 oz.) box instant butterscotch pudding mix
1 1/2 c. water (if using eggs only use 1 c. water)
3 T. milled flax seed (or 3 eggs)
1/3 c. unsweetened applesauce (or 1/3 c. canola or vegetable oil)
3 ripe bananas, mashed

 For the glaze:

1 1/2 t. butter, melted
1 T. water
2 1/2 T. brown sugar
1/3 c. powdered sugar

Preheat the oven to 350.  Grease and flour (or spray with cooking spray) a bundt pan and set aside.  In a large bowl mix together the cake mix (don't add the ingredients listed on the box), the butterscotch pudding (do not prepare as listed on the box), water, flax seed and applesauce.  Combine until fully incorporated and add the mashed bananas and stir to combine.  Pour the batter into the greased bundt pan and bake for 45-48 minutes or until a toothpick inserted in the center comes out clean.  Let the cake cook for about 45 minutes before turning it out of the pan.

When the cake is cool, mix all the ingredients for the glaze together and drizzle on top of the cake.  

16 servings (206 calories each serving) according to my calculator on loseit.com