Topsy-Turvy Banana Crunch Cake

Topsy-Turvy Banana Crunch Cake

Topsy-Turvy Banana Crunch Cake


Makes 9 servings


1/3 cup uncooked old-fashioned oats
3 tablespoons packed brown sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter
2 tablespoons chopped pecans
1 package (9 ounces) yellow cake mix without pudding in the mix
1/2 cup sour cream
1/2 cup mashed banana (about 1 medium)
1 slightly beaten egg


  1. Preheat oven to 350°F. Lightly grease 8-inch square baking pan.
  2. Combine oats, brown sugar, flour and cinnamon in small bowl. Cut in butter with pastry blender or 2 knives until crumbly. Stir in pecans.
  3. Combine cake mix, sour cream, banana and egg in medium bowl. Beat with electric mixer at low speed about 1 minute or until blended. Increase speed to medium; beat 1 to 2 minutes or until smooth. Spoon half of batter into prepared pan; sprinkle with half of oat topping. Top with remaining battter and topping.
  4. Bake 25 to 30 minutes or until toothpick inserted into center comes out clean. Cool completely on wire rack.

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