Serves: 16
Total Calories: 352
1. Heat oven to 350°F. Grease and flour 10-inch tube pan. 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.
2. 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.
3. 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 cake from pan place on serving plate, coconut side up. Cool 1 hour or until completely cooled.
High Altitude (above 3500 feet): Add 3 tablespoons flour to dry cake mix. Bake at375°F. for 45 to 55 minutes.
Nutrition Information Per Serving: Serving Size: 1/16 of Recipe * Calories: 360 * Calories from Fat: 140 * % Daily Value: Total Fat: 16 g 25% * Saturated Fat: 5 g 25% * Cholesterol: 55 mg 18% * Sodium: 310 mg 13% * Total Carbohydrate: 49 g 16% * Dietary Fiber: 2 g 8% * Sugars: 29 g * Protein: 5 g * Vitamin A: 8% * Vitamin C: 0% * Calcium: 4% * Iron: 8% * Dietary Exchanges: 1 1/2 Starch, 2 Fruit, 3 Fat or 3 1/2 Carbohydrate, 3 Fat
See Cook's Note: For Butter Cake and Cook's Note: Testing For Doneness and Cook's Note: Cutting and Serving a Round Cake
This Banana Crunch Cake recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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