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Banana-Sour Cream Cake Recipe
Banana-Sour Cream Cake Recipe photo by KRAFT
TOTAL TIME: Prep: 15 min. Total: 1 hr 50 min.
MAKES: 16 servings

Ingredients

  • 1 packages (2-layer size) yellow cake mix
  • 1 cup mashed ripe bananas (about 3)
  • 1 cup BREAKSTONE'S® or KNUDSEN® Sour Cream
  • 3 eggs
  • 1/4 cup oil
  • 1 package (8 ounces) PHILADELPHIA® Cream Cheese, softened
  • 1/2 cup butter, softened
  • 1 package (16 ounces) powdered sugar
  • 1 cup finely chopped PLANTERS® Walnuts

Nutritional Facts

1 serving equals 480 calories, 26 g fat (0 saturated fat), 80 mg cholesterol, 340 mg sodium, 59 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. HEAT oven to 350°F.
  2. 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.
  3. BAKE 35 min. or until toothpick inserted in center comes out clean. Cool completely.
  4. BEAT cream cheese and butter with mixer until well blended. Gradually beat in sugar.
  5. 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. Yield: 16 servings.
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. Keep refrigerated.
Originally published as Banana-Sour Cream Cake Provided by Philadelphia® Cream Cheese 2014

Nutritional Facts

1 serving equals 480 calories, 26 g fat (0 saturated fat), 80 mg cholesterol, 340 mg sodium, 59 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Banana-Sour Cream Cake

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MY REVIEW
Reviewed Jun. 3, 2014

The cake was heavy, which wasn't the problem. I cooked the cake for 50 min. And it came out of the oven a nice brown and it rose well. When I checked on the cake to set it on a wire rack 8 minutes later, the cake had shrunk to 1/3 it's size and looked and tasted like it was still raw. I only gave it a one because I had to rate it. There wasn't an option ZERO, or 1/4. Definitely will not make again. Just awful.

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