what you need
1 pkg. (2-layer size) yellow cake mix
1 cup mashed ripe bananas (about 3)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup oil
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup butter, softened
1 pkg. (16 oz.) powdered sugar
1 cup finely chopped PLANTERS Walnuts
oven to 350°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 min.
into greased and floured 13x9-inch pan. Bake 35 min. or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack.
cream cheese and butter with mixer on medium until blended. Gradually add sugar, beating well after each addition.
cake from pan. Carefully cut cake crosswise in half using serrated knife.
1 cake half, top-side down, on plate; spread top with frosting. Top with remaining cake half, top-side up. Frost top and sides.
6. Press nuts onto sides. Refrigerate leftovers.
Sprinkle top with additional chopped nuts.