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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
Topping
1/2 cup old-fashioned, uncooked oats
1/2 cup sweetened flaked coconut
1/2 cup packed light brown sugar
1/3 cup finely chopped pecans
1/4 cup flour
4 tbsp cold butter
Cake
1 1/2 cups mashed ripe bananas (3 medium)
2/3 cup sour cream
4 large eggs
1 plain yellow cake mix
1 (3.4 oz) pkg vanilla instant pudding mix
1 tsp ground cinnamon
Preheat the oven to 350 and place a rack in the center of the oven. Lightly grease and flour a 10 inch tube pan with vegetable shortening and flour. Shake out the excess flour and set the pan aside.
For the topping, place the oats, coconut, brown sugar, pecans, and flour in a large bowl. Cut in the butter with a pastry blender or two knives until the mixture is crumbly. Set it aside.
For the batter, place the bananas, sour cream, and eggs in a large mixing bowl and blend with an electric mixer on low speed until just combined, 30 seconds. Add the cake mix, pudding mix, and cinnamon, and mix on low for 30 seconds, then scrape down the sides of the bowl, and blend on medium speed for 1 to 2 minutes, or until smooth and well combined.
Pour the batter into the prepared pan. Spoon the topping over the batter and place the pan in the oven. Bake until the cake is well-browned and the top springs back when lightly pressed with your finger, 50 to 55 minutes. Remove the pan from the oven to a wire rack to cool 20 minutes and then invert the cake onto the rack to finish cooling topping-side up. Slice and serve.
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BANANA CRUNCH CAKE
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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
Topping
1/2 cup old-fashioned, uncooked oats
1/2 cup sweetened flaked coconut
1/2 cup packed light brown sugar
1/3 cup finely chopped pecans
1/4 cup flour
4 tbsp cold butter
Cake
1 1/2 cups mashed ripe bananas (3 medium)
2/3 cup sour cream
4 large eggs
1 plain yellow cake mix
1 (3.4 oz) pkg vanilla instant pudding mix
1 tsp ground cinnamon
Preheat the oven to 350 and place a rack in the center of the oven. Lightly grease and flour a 10 inch tube pan with vegetable shortening and flour. Shake out the excess flour and set the pan aside.
For the topping, place the oats, coconut, brown sugar, pecans, and flour in a large bowl. Cut in the butter with a pastry blender or two knives until the mixture is crumbly. Set it aside.
For the batter, place the bananas, sour cream, and eggs in a large mixing bowl and blend with an electric mixer on low speed until just combined, 30 seconds. Add the cake mix, pudding mix, and cinnamon, and mix on low for 30 seconds, then scrape down the sides of the bowl, and blend on medium speed for 1 to 2 minutes, or until smooth and well combined.
Pour the batter into the prepared pan. Spoon the topping over the batter and place the pan in the oven. Bake until the cake is well-browned and the top springs back when lightly pressed with your finger, 50 to 55 minutes. Remove the pan from the oven to a wire rack to cool 20 minutes and then invert the cake onto the rack to finish cooling topping-side up. Slice and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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