Banana-Sour Cream Cake
1 Picture
Ingredients
- 1 pkg. (2-layer size) yellow cake mix
- 3 eggs
- 1 cup mashed ripe bananas (about 3 bananas)
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1/4 cup oil
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/2 cup (1 stick) butter, softened
- 1 pkg. (16 oz.) powdered sugar (about 4 cups)
- 1 cup PLANTERS Walnut Pieces, finely chopped
Details
Servings 16
Adapted from kraftfoods.com
Preparation
Step 1
HEAT oven to 350°F. Beat cake mix, eggs, bananas, sour cream and oil with mixer on low until moistened, scraping bottom of bowl often. Beat on medium 2 min. Pour into greased and floured 13x9-inch pan.
BAKE 35 min. or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack.
BEAT cream cheese and butter with mixer on medium until blended. Gradually add sugar, beating well after each addition.
REMOVE cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake half, top-side down, on plate; spread top with frosting. Top with remaining cake half, top side up. Frost top and sides. Press nuts onto sides. Refrigerate leftovers.
*Kraft Kitchens Tips*
Substitute:
Prepare as directed, using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
How to Neatly Frost the Cake:
Freeze cake layers about 20 min. before frosting. This helps to set the crumbs on the cut edges of the cake layers so they don't pull up into the frosting. And don't worry if the frosting does not look perfect on the sides of the cake - the nuts will cover any imperfections.
Nutrition Information Per Serving:
490 calories, 26g total fat, 10g saturated fat, 85mg cholesterol, 330mg sodium, 59g carbohydrate, 1g dietary fiber, 47g sugars, 5g protein, 10%DV vitamin A, 0%DV vitamin C, 8%DV calcium, 6%DV iron
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