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Banana Crunch Cake
5 tablespoons butter
1 container coconut, pecan or coconut almond frosting mix
1 cup rolled oats
1 cup dairy sour cream
2 large bananas
1 (18.25 ounce) box yellow cake mix
Heat oven to 350 degrees F. Grease and flour a 10-inch tube pan.
In saucepan, melt butter; stir in frosting mix and rolled oats until crumbly. Set aside.
In large bowl, blend next three ingredients until smooth.
Blend in cake mix; beat two minutes at medium speed.
Pour 1/3 of batter (2 cups) into prepared pan.
Sprinkle with 1/3 of crumb mixture (1 cup).
Repeat twice with batter and crumbs, ending with crumb mixture.
Bake for 50 to 60 minutes until a wooden pick inserted in center comes out clean.
Cool upright in pan for 15 minutes.
Remove from pan and turn so that crumb mixture is on top.
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