Banana Sour Cream Cake and Pumpkin Spice Frosted Snack Cake
September 10, 2007 by Eleisia
Filed under Recipes & Tips
I’m always on the look out for cakes made from cake mixes because they save me time in the kitchen. These two delicous cakes are packed with flavor but are simple to make.
The first recipe uses a yellow cake mix to make a lucious banana cake. The second recipe combines pumpkin with a spice cake mix for a moist snack cake.
Banana Sour Cream Cake
1 pkg. (2-layer size) yellow cake mix
3 eggs
1 cup mashed ripe bananas (about 3 bananas)
1 cup sour cream, regular, reduced fat or light
1/4 cup oil
1 pkg. (8 oz.) cream cheese, softened
1/2 cup (1 stick) butter, softened
1 pkg. (16 oz.) powdered sugar (about 4 cups)
1 cup walnut pieces, finely chopped
Preheat oven to 350 degrees F. Grease and flour 13×9-inch baking pan or two 9 inch-square pans; set aside. Beat cake mix, eggs, bananas, sour cream and oil in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min. Pour into prepared pan(s).
Bake 30-35 minutes or until wooden toothpick inserted in center comes out clean. Cool completely.
Frosting
Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating well after each addition.
Remove cake from pan; cut crosswise in half if using a 9×13-inch baking pan. Place one cake half, top-side down, on large serving plate; spread top with frosting. Top with remaining cake half, top side up. Frost top and sides of cake with remaiing frosting. Carefully press walnuts into frosting on sides of cake. Store in refrigerator.
Pumpkin Spice Frosted Snack Cake
1 pkg. (2-layer size) spice cake mix
1 can (15 oz.) pumpkin
1 cup Miracle Whip Salad Dressing
3 eggs
1 pkg. (8 oz.) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 Tbsp. milk
1 tsp. Watkins Vanilla
1 pkg. (16 oz.) powdered sugar (about 4 cups)
Preheat oven to 350 degrees F. Grease 13×9-inch baking pan; set aside. Beat cake mix, pumpkin, dressing and eggs in large bowl with electric mixer on medium speed until well blended. Pour into prepared pan.
Bake 32 to 35 minutes or until wooden toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
Frosting
Beat cream cheese, butter, milk and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating after each addition until well blended. Spread over cooled cake. Cut into pieces to serve. Store any leftovers in refrigerator.
Variation
Prepare as directed, using 15x10x1-inch baking pan and decreasing the baking time to 20 to 22 min. or until wooden toothpick inserted in center comes out clean.
Recipes adapted from kraftfoods.com
Do you have a favorite cake mix cake recipe? Share your recipe with us; add it in the comments section below.
Eleisia Whitney has a Watkins Home Business. She enjoys cooking and baking with Watkins extracts, spices, herbs, and sauces for healthy meals. Eleisia publishes a Watkins Newsletter, Around the Kitchen Table, that brings you recipes, cooking and health tips, and contests for free Watkins products.
Read the current issue at http://www.everydaynecessities.com/sept1-07newsletter.htm
Visit her at http://www.everydaynecessities.com and
http://www.WatkinsOnline.com/eleisiawhitney
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