Banana Crunch Cake

Ingredients

  • Recipe courtesy of Pillsbury®
  • 1/2 cup 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

Instructions

  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.