Banana Crunch Cake

The crunchy streusel layer for this winning cake is now made from scratch because the dry frosting mix originally used is no longer available.

1/2 cup Pillsbury BEST® 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 (2 large) sliced very ripe bananas

1/2 cup dairy sour cream

4 eggs

1 pkg. Pillsbury Moist Supreme® Yellow Cake Mix

Heat oven to 350 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. Using fork or pastry blender, cut in
margarine until mixture is crumbly; set aside.

In large bowl, combine bananas, sour cream and eggs; blend 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 twice more
using remaining batter and coconut mixture, ending with coconut mixture.

Bake at 350 F. for 50 to 60 minutes or until toothpick inserted near center
comes out clean. Cool upright in pan 15 minutes; remove from pan. Place on
serving plate, coconut side up. Cool completely.

16 servings