| -= Exported from BigOven =-
Banana Crunch Cake
Recipe By:
Serving Size: 12
Cuisine: Uncategorized
Main Ingredient: Cake
Categories: Butter, Cream, Sour cream, Cakes
5 tablespoons of butter or margarine
one 7.5 ounce package of coconut pecan
one 8.25 ounce package of coconut almond
1 cup of regular rolled oats
1 cup of sour cream
4 eggs
2 large bananas, mashed
one 17 ounce package of yellow cake mix
3 tablespoons of flour |
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Preheat oven to 350ºF. Grease & flour 10-inch tube pan. Melt butter in saucepan; stir in frosting mix & oats until crumbly; set aside. Blend sour cream, eggs & bananas in large bowl until smooth. Blend in cake mix with 3 tablespoons of flour added; beat 2 minutes at medium speed on regular electric mixer. Pour 1/3 of batter (2 cups) into prepared pan. Sprinkle with 1/3 crumb mixture (1 cup). Repeat twice with batter & crumbs, ending with crumb mixture. Bake at 350 for 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Turn pan upside down on cake rack, then turn cake over so that crumb mixture is on top. MRS DON HENDERSON From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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