Banana Crunch Cake

Prep Time: 25 Minutes(Ready in 2 Hours 40 Minutes) Makes: 16
servings Nutrition Information

1/2 cup Pillsbury BEST All Purpose or Unbleached Flour
1 cup coconut
1 cup rolled oats
3/4 cup firmly packed brown sugar
1/2 cup chopped pecans
1/2 cup margarine or butter
1 1/2 cups (2 large) sliced very ripe bananas
1/2 cup sour cream
4 eggs
1 (18.25-oz.) pkg. Pillsbury Moist Supreme Yellow Cake Mix


Heat oven to 350°F. Grease and flour 10-inch tube pan. Lightly
spoon flour into measuring cup; level off. In medium bowl, combine
flour, coconut, rolled oats, brown sugar and pecans; mix well. With
fork or pastry blender, cut in margarine until mixture is crumbly.
Set aside.
In large bowl, combine bananas, sour cream and eggs; beat at low
speed until smooth. Add cake mix; beat 2 minutes at high speed.
Spread 1/3 of batter in greased and floured pan; sprinkle with 1/3 of
coconut mixture. Repeat layers 2 more times using remaining batter
and coconut mixture, ending with coconut mixture.
Bake at 350°F. for 50 to 60 minutes or until toothpick inserted
near center comes out clean. Cool upright in pan 15 minutes. Remove
cake from pan; place on serving plate, coconut side up. Cool 1 hour
or until completely cooled.
courtesy of:
Bonnie Brooks
Salisbury, Maryland
24th Bake-Off Contest




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