Banana-Sour Cream Cake

  • Currently 4/5
Makes 16 servings. From Kraft
1 package yellow cake mix
3 eggs
1 cup mashed ripe bananas (about 3 bananas)
1 cup sour cream
1/4 cup oil
1 package (8 oz) cream cheese, softened
1/2 cup butter, softened
1 package (16 oz) powdered sugar (about 4 cups)
1 cup walnut pieces, finely chopped
1. PREHEAT oven to 350°F. Grease and flour 13x9-inch baking pan; set aside. Beat cake mix, eggs, bananas, sour cream and oil in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min. Pour into prepared pan.
2. BAKE 35 min. or until wooden toothpick inserted in center comes out clean. Cool completely.
3. BEAT cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating well after each addition.
4. REMOVE cake from pan; cut crosswise in half. Place one cake half, top-side down, on large serving plate; spread top with frosting. Top with remaining cake half, top side up. Frost top and sides of cake with remaining frosting. Carefully press walnuts into frosting on sides of cake. Store in refrigerator.
Substitute reduced fat sour cream if desired.

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:
Calories 490, total fat 26g, sat fat 10g, cholesterol 85 mg, sodium 330 mg, carbs 59g, sugars 47g
Dish   CakePrep Time   15 to 30 minutes

Laurie Hogan

Member since Jan 2008

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