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Banana-Sour Cream Cake

Prep Time:

15 min

Total Time:

1 hr 50 min

Makes:

16 servings, 1 piece (79 g) each

What You Need!

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

3 eggs

1 cup mashed 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 on low speed just until moistened. Beat on medium speed 2 min.

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 with mixer until well blended. Gradually beat in sugar.

REMOVE cake from pan; cut crosswise in half.

STACK cake pieces on serving plate, spreading some of the frosting between layers.

FROST top and sides with remaining frosting. Carefully 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 Make Stacked Cake Layers Even

If baked cake is uneven, rotate the top cake piece, when stacking the cake, so that the narrower end of one cake is stacked over the thicker end of the first piece.

How to Cut the Cake

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

K:9512v3ec:107098

(40)

Rated

by a cook on 9/10/2009
" Wow, what a great tasting cake & so easy to make. Baked it in a bundt cake pan & it looked very impressive with icing & crushed nuts."

See All Ratings and Comments

Serving Size = 1 piece (79 g)

Nutritional Information

Calories

480

Total fat

26 g

Saturated fat

9 g

Cholesterol

75 mg

Sodium

340 mg

Carbohydrate

61 g

Dietary fibre

1 g

Sugars

46 g

Protein

6 g

Vitamin A

10 %DV

Vitamin C

2 %DV

Calcium

8 %DV

Iron

6 %DV