A 'cake-mix-easy' streusel-topped banana pecan cake.

Gayle's Butter Pecan Cake

1 (18.25-ounce) package yellow cake mix
2 medium bananas, mashed
1 cup sour cream
4 large eggs
1 package coconut pecan frosting mix (dry mix)*
5 tablespoons butter, melted
1 cup quick-cooking oats

1. Preheat oven to 350°F (175°C). Grease a 13 x 9-inch pan.
2. In a bowl combine yellow cake mix, mashed bananas, sour cream, and eggs. Pour into the pan.
3. In another bowl, combine coconut pecan frosting mix (dry), melted butter, and quick cooking oats.
4. Spoon over the batter and bake for 50 to 55 minutes.

Makes 16 servings.

*Unfortunately, this product is no longer available, so we have included the following recipe for substitution:

Coconut Pecan Frosting Mix Substitute

1 cup sweetened flaked coconut
3/4 cup brown sugar, firmly packed
1/2 cup all-purpose flour
1/2 cup chopped pecans
3 tablespoons butter or margarine

1. In medium bowl, combine coconut, brown sugar, flour, and pecans; mix well.
2. Using fork or pastry blender cut in butter or margarine.

Source: Pillsbury Bake-Off Cookbook; March, 1995.