Cakes

Title:Banana Crunch Cake
Yeild:16 Servings
Description:From Pillsbury Sweet Sensations Cookbook.
Ingredients:

     1/2 c  Pillsbury BEST all-purpose
            -or unbleached flour
       1 c  Coconut
       1 c  Rolled oats
     3/4 c  Brown sugar, firmly packed
     1/2 c  Pecans, chopped
     1/2 c  Margarine or butter
   1 1/2 c  Bananas, sliced very ripe
     1/2 c  Sour cream
       4    Eggs
       1 pk Pillsbury Plus Yellow
            -cake mix

Directions:

   Heat oven to 350~F. Grease and flour 10-inch tube pan. Lightly spoon flour
   into measuring cup; level off. In medium bowl, combine flour, coconut,
   rolled oats, brown sugar and pecans; mix well. Using fork or pastry
   blender, cut in margarine until mixture is crumbly; set aside.
     In large bowl, combine bananas, sour cream and eggs; blend until smooth.
   Add cake mix; beat 2 minutes at high speed. Spread 1/3 of batter in greased
   and floured pan; sprinkle with 1/3 of coconut mixture. Repeat layers twice
   using remaining batter and coconut mixture, ending with coconut mixture.
     Bake for 50-60 minutes or until toothpick inserted near center comes out
   clean. Cool upright in pan 15 minutes; remove from pan. Place on serving
   plate, coconut side up. Cool completely.



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