Banana-Sour Cream Cake

photo by:kraft

Hundreds of reviewers agree: This banana cake made with sour cream and cream cheese frosting is flavorful, easy and a serious crowd-pleaser.

time

prep:

15 min

total:

1 hr 50 min

servings

total:

16 servings

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What You Need

pkg. (2-layer size) yellow cake mix

cup mashed ripe bananas (about 3)

cup BREAKSTONE'S or KNUDSEN Sour Cream

eggs

1/4

cup oil

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2

cup butter, softened

pkg. (16 oz.) powdered sugar

cup finely chopped PLANTERS Walnuts

Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Make It

HEAT oven to 350°F.

BEAT first 5 ingredients with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min. Pour into greased and floured 13x9-inch pan.

BAKE 35 min. or until toothpick inserted in center comes out clean. Cool completely.

BEAT cream cheese and butter with mixer until well blended. Gradually beat in sugar.

REMOVE cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake half, top-side down, on plate; spread with some of the frosting. Top with remaining cake half, top-side up. Spread top and sides with remaining frosting. Press nuts into sides. Keep refrigerated.

Kraft Kitchens Tips

Substitute

Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

How to Neatly Frost the Cake

Freeze cake layers about 20 min. 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.

How to Prepare in Round Cake Pans

Prepare cake batter as directed; pour into 2 greased and floured 8- or 9-inch round pans. Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min. in pans on wire racks; remove from pans to wire racks. Cool completely. Fill and frost with PHILADELPHIA Walnut Frosting. Keep refrigerated.

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sandra4300940

posted:9/23/2012

I made this recipe and it was great. My family loved it, especially me. I changed a few things and made it my own. It is now in my recipe box.

tessnluke

posted:9/10/2012

OMG! this cake is SO good. Everyone in my family loves it. I've made it a few times now. The last time I made it I used 2 9inch round pans, and it turned out great too. Super moist and the frosting is great with it. I've used walnuts around it, but I prefer pecans. You should defintely try this recipe, you won't be disappointed.

a cook

posted:7/16/2012

My cake rose beautifully in the oven; I took it out and a minute later it had shrunk/fallen. What caused this?

terris2112

posted:7/11/2012

I love this cake. Tastes great and it's easy to make. Great cake to bring to a get together.

a cook

posted:7/8/2012

This was a total hit! It tastes like a southern banana pudding and it's even better refrigerated! Tastes great with walnuts or pecans ... Loaded with calories, though, over 490 calories per serving.

Epris

posted:6/20/2012

I have made this cake several times! This is one of the best cakes I have ever tasted!

GeorgyGirl33

posted:6/11/2012

Great cake!It would really taste good.I want to get the recipe but I can't get the print on.Can you help me????

a cook

posted:5/18/2012

DELICIOUS!! I have made this a couple of times and will absolutely make again!

Acs12248

posted:5/16/2012

My family loved this banana cake. I added a cup of chocolate chips & a cup of chopped walnuts. Fantastic!