1 pkg. (2-layer size) yellow cake mix
3 eggs
1 cup mashed ripe bananas (about 3 bananas)
1 cup sour cream
1/4 cup oil
1 pkg. (8 oz.) PHILADELPHIA 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
1/2 tsp nutmeg*
1/2 tsp cinnamon*
*I added these to my birthday cake. It wasn’t included in the original recipe, but I thought it would give the cake a little more flavor.
PREHEAT oven to 350°F. Grease and flour 13×9-inch baking pan; set aside.**I also lined the pan with a sheet on parchment paper on the bottom. I used a dark pan and heated the oven to only 325° and it baked for the same amount of time.
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.
BAKE 35 min. or until wooden toothpick inserted in center comes out clean. Cool completely.
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. 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 remaining frosting. Carefully press walnuts into frosting on sides of cake. Store in refrigerator.
**To make cake easier to frost: after cutting cake in half and while preparing frosting, place cake in freezer for about 15 minutes..less crumby that way.
