Caramel Banana Cake

Preheat oven to 350° F. Butter sides and bottom of two 9-inch round pans and line bottom of pans with parchment paper; butter and flour paper.

For cake, combine butter and sugar in a medium bowl and beat on high speed with an electric mixer for 2 minutes. Add 1/3 cup Marzetti Caramel Dip and eggs and beat on high for 1 minute. Scrape inside surface of bowl.

In a small bowl, whisk together bananas and buttermilk. In a large bowl, combine flour, baking soda, baking powder and salt. Add flour mixture alternately with banana mixture and beat until batter is smooth.

Spoon batter into prepared pans and bake 25 to 30 minutes, or until a toothpick inserted into center of cake comes out clean. Cool cakes for 5 minutes and turn cake out onto cooling racks. Remove paper from cakes.

For frosting, beat cream cheese in a small bowl with an electric mixer on medium speed until smooth. Add butter and continue to mix until smooth. Scrape inside surface of bowl. Add 2/3 cup dip and vanilla and mix for 1 to 2 minutes or until mixture is smooth. To assemble cake, place one layer of cake on a serving plate and frost top. Arrange second layer on top and frost entire cake.

When ready to serve drizzle additional dip on top of cake. Serve.