• Preheat oven to 350°
• Follow the package directions to prepare the cake mix adding the mix and eggs (as recommended by the box directions) but use butter instead of oil and milk instead of water to a mixing bowl. Use the measurements for all the ingredients delineated by the package.
  1 boxed yellow cake mix, 1 cup milk, 1/3 cup butter
• Mix either with a hand mixer, whisk or stand mixer on medium for 2 minutes until thoroughly combined. Don't overmix to avoid making too dense of a cake.
• Add cinnamon and mix. Then add mashed bananas in by hand with a wooden spoon. Again, don't overmix.
  1 teaspoon cinnamon, 3 ripe bananas
• Pour cake mix into a prepared 9x13" pan, spreading to even out.
• Bake for approximately 30 minutes until cake tester or toothpick inserted in the center comes out clean.
• Remove the cake from the oven and place the cake in the freezer for 45 minutes. Trust me - this will make the cake very moist. Remove from the freezer and finish cooling on a rack before frosting.

For Cream Cheese Frosting

• Read all the instructions below thoroughly before starting.
• In a medium bowl. whisk or sift the powdered sugar until fluffy and almost no lumps remain. Set aside
  3 cups powdered sugar
• Add butter and cream cheese to a different mixing bowl and cream them together with a hand or stand mixer until fluffy, about 2 minutes on medium high. Stop to scrape down the sides as needed.
  1/2 cup butter, 8 ounces cream cheese
• Alternate adding powdered sugar with milk to the cream cheese/butter mix, ending with the milk and stopping the mixer in-between additions, Mix on low and ramp up to medium high with each addition (this is to avoid a big mess...you're welcome).
  2 Tablespoons milk
• Add more milk or powdered sugar as needed to achieve the desired spreading consistency.
• Add vanilla and the pinch of salt at the end.
  2 teaspoons vanilla extract
• Plop large spoonfuls of frosting equally across the cooled cake and spread an even layer of frosting using an flat icing spatula.