Title: Banana Crunch Cake
Categories: Cake
Yield: 3 Servings
| 5 | tb | Margarine |
| 1 | pk | Coconut pecan frosting mix |
| 1 | c | Rolled oats |
| 1 | c | Dairy sour cream |
| 4 | | Eggs |
| 2 | lg | Bananas |
| 1 | pk | Yellow cake mix |
Preheat oven to 350 degrees. Grease and flour 10 inch tube pan. In a
saucepan, melt butter; stir in frosting mix and rolled oats until crumbly,
set aside. In a large bowl blend cream, eggs and bananas until smooth.
Blend in cake mix; beat 2 minutes at medium speed. Pour 1/3 of the batter
(2 cups) into prepared pan. Sprinkle with 1/3 of crumb mixture (1 cup).
Repeat twice with batter and crumbs. Bake 50 to 60 minutes. Cool upright
in pan 15 minutes. Remove from pan and turn cake so crumb mixture is on
top. Randy Rigg