• Preheat oven to 350 F. Grease a 13x9 baking pan.
• In a large mixing bowl, whisk together dry cake mix, cinnamon, nutmeg, baking soda and salt.
  16.25 ounce box white cake mix PLUS ingredients on back of box, 1/2 teaspoon cinnamon, 1/2 teaspoon ground nutmeg, 1 teaspoon baking soda, 1/4 teaspoon salt
• Use milk in place of the water on the back of the cake mix box and use whole eggs instead of egg whites. Use oil as directed on box. Add milk, eggs, oil and bananas to the mixing bowl.
  Milk, 3 medium ripe bananas
• NOTE: Some white cake mixes have two versions, one with egg whites and one with whole eggs. If yours has this option, use the number of eggs called for in the whole-egg version.
• Beat on low for 15-30 seconds to combine then increase speed to medium high and beat for two minutes, until well blended.
• Pour batter into prepared cake pan and bake in preheated oven for 40-45 minutes or until cake springs back when gently touched in the center. Allow it to fully cool before frosting.

For the Frosting

• In a medium bowl, whisk together milk and pudding and place in refrigerator.
  1 cup milk, 3.4 ounce package banana cream instant pudding
• Beat the heavy whipping cream with a mixer set to high until stiff peaks form. Fold pudding into the whipped cream and spread onto cake.
  1 cup heavy whipping cream
• Garnish with sliced bananas if desired.