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    Banana Crunch Cake

    Source of Recipe


    List of Ingredients

    1/2 cup Pillsbury BEST(R) 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 sliced very ripe bananas
    1/2 cup sour cream
    4 eggs
    1 (18.25 ounce) package Pillsbury(R) Moist Supreme Yellow Cake


    Heat oven to 350 degrees 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.
    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.
    Bake at 350 degrees 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.
    Yield: 16 servings




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