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BREAKSTONE'S Creamy Banana-Sour Cream Cake

By: BREAKSTONE'S

"A moist, banana cake is finished with a walnut-cream cheese frosting in this delicious dessert."

Rate/Review | Read Reviews (4)

Prep Time:
15 Min

Cook Time:
35 Min

Ready In:
1 Hr 50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

1 package (2-layer size) yellow cake mix
3 eggs
1 cup mashed ripe bananas
1 cup BREAKSTONE'S Reduced Fat Sour Cream
1/4 cup oil
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1/2 cup butter, softened
1 (16 ounce) package powdered sugar
1 cup PLANTERS Walnut Pieces, finely chopped

Directions

Heat oven to 350 degrees F. Beat cake mix, eggs, bananas, sour cream and oil with mixer on low until moistened, scraping bottom of bowl often. Beat on medium 2 minutes. Pour into greased and floured 13x9-inch pan.
Bake 35 minutes or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack.
Beat cream cheese and butter with mixer on medium until blended. Gradually add sugar, beating well after each addition.
Remove cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake half, top-side down, on plate; spread top with frosting. Top with remaining cake half, top side up. Frost top and sides. Press nuts onto sides. Refrigerate leftovers.

Footnotes

Kraft Kitchens Tips:
How to Neatly Frost the Cake: Freeze cake layers about 20 minutes 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.
Variation: How to Prepare in Round Cake Pans: Prepare as directed. Pour evenly into 2 greased and floured 8 or 9-inch round cake pans. Bake 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes in pans on wire rack; remove from pans. Fill and frost with PHILADELPHIA Walnut Frosting. Store in refrigerator.