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Banana-Sour Cream Cake

average rating

rate/review

prep time

15 min

total time

1 hr 50 min

makes

16 servings, 1 piece (79 g) each

photo by:

kraft

recipe by: kraft

What You Need

1 pkg. (2-layer size) yellow cake mix

3 eggs

1 cup mashed fully ripe bananas (about 3)

1 cup sour cream

1/4 cup oil

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened

1/2 cup butter, softened

4 cups icing sugar

1 cup walnut pieces, finely chopped

Make It

HEAT oven to 350°F.

BEAT first 5 ingredients with mixer until well blended. Pour into greased and floured 13x9-inch pan.

BAKE 35 min. or until toothpick inserted in centre comes out clean. Cool completely.

BEAT cream cheese and butter in large bowl with mixer until blended. Gradually beat in sugar.

REMOVE cake from pan; cut crosswise in half. Stack cake pieces on plate, spreading some of the frosting between layers. Frost top and sides with remaining frosting. Press nuts into frosting on sides of cake.

kraft kitchens tips

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.

How to Cut the Cake

For ease in cutting, first cut the layer cake lengthwise, then crosswise 8 times.

Size-Wise

Enjoy your favourite foods while keeping portion size in mind.