Banana Crunch Cake:

[Roxy]

Banana Crunch Cake:

 

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

 

1. 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.

 

2. 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.

 

3. 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.

High Altitude (3500-6500 ft) Add 3 tablespoons flour to dry cake mix. Bake at 375°F. for 45 to 55 minutes.