Topsy Turvy Banana Crunch Cake Recipes

BANANA CRUNCH CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan. Make the oat crunch topping: In a small bowl, combine the rolled oats, brown sugar, melted butter and 2 tablespoons chopped walnuts. Mix well and set aside.
• In a large bowl, cream shortening and white sugar until light and fluffy. Blend in bananas, eggs, and vanilla. Combine the oat flour, all-purpose flour, baking soda and salt. Beat into creamed mixture. Stir in 1/2 cup chopped walnuts. Pour batter into the prepared pan. Sprinkle with the oat crunch topping.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

BANANA CRUNCH CAKE

Steps:

• 1. Heat oven to 350°F. Grease and flour 10-inch tube pan. In medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans mix well. With fork or pastry blender, cut in margarine until mixture is crumbly. Set aside.2. In large bowl, combine bananas, sour cream and eggs beat at low speed until smooth. Add cake mix beat 2 minutes at high speed. Spread 1/3 of batter in greased and floured pan sprinkle with 1/3 of coconut mixture. Repeat layers 2 more times using remaining batter and coconut mixture, ending with coconut mixture.3. Bake at 350°F. for 50 to 60 minutes or until toothpick inserted near center comes out clean. Cool upright in pan 15 minutes. Remove cake from pan place on serving plate, coconut side up. Cool 1 hour or until completely cooled.High Altitude (above 3500 feet): Add 3 tablespoons flour to dry cake mix. Bake at375°F. for 45 to 55 minutes.Nutrition Information Per Serving: Serving Size: 1/16 of Recipe * Calories: 360 * Calories from Fat: 140 * % Daily Value: Total Fat: 16 g 25% * Saturated Fat: 5 g 25% * Cholesterol: 55 mg 18% * Sodium: 310 mg 13% * Total Carbohydrate: 49 g 16% * Dietary Fiber: 2 g 8% * Sugars: 29 g * Protein: 5 g * Vitamin A: 8% * Vitamin C: 0% * Calcium: 4% * Iron: 8% * Dietary Exchanges: 1 1/2 Starch, 2 Fruit, 3 Fat or 3 1/2 Carbohydrate, 3 FatSee Cook's Note: For Butter Cake and Cook's Note: Testing For Doneness and Cook's Note: Cutting and Serving a Round Cake

TOPSY-TURVY CRANBERRY CAKES

Steps:

• In a small saucepan, combine cornstarch and 1/4 cup sugar. Stir in orange juice and 1/2 teaspoon orange zest; add cranberries. Cook over medium heat until the berries pop, about 15 minutes; set aside., In a small bowl, cream butter and remaining sugar until light and fluffy. Add egg and beat well. Beat in remaining orange zest. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with coconut milk, beating well after each addition., Sprinkle walnuts into four greased 4-in. fluted tube pans. Spoon cranberry mixture over walnuts; pour batter into pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm with ice cream.

TOPSY TURVY CAKE

Steps:

• Place the butter in a microwavable bowl or measuring cup and microwave for 30 to 40 seconds.
• Spray the crock with non-stick cooking spray, add the melted butter, sprinkle with brown sugar, drained pineapple tidbits and chopped pecans.
• Place the butternut squash in a microwave safe dish with a small amount of water; cover and microwave for 5 to 6 minutes or until squash is fork tender; drain.
• Transfer the squash to a blender and puree; set aside. There should be 1 cup of squash puree.
• Combine the brown sugar through soda in a medium size mixing bowl; add beaten egg, oil, vanilla extract, yogurt and squash puree. Stir until blended, fold in grated apple.
• Pour cake batter over pineapple mixture,cover and cook on high for 1 1/2 to 1 3/4 hours or until skewer inserted in center comes out clean.
• Remove lid, turn off crock-pot and allow cake to stand for 10 minutes. Run a sharp knife around rim of cake, turn cake out onto serving platter.
• Serve warm topped with frozen vanilla yogurt or whipped cream. Also delicious the next day.
• Please note: If using old fashioned oats, whirl a couple times in food processor to break up flakes.

BANANA CRUNCH CAKE

Steps:

• 1. Heat oven to 350°F. Grease and flour 10-inch tube pan. In medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans mix well. With fork or pastry blender, cut in margarine until mixture is crumbly. Set aside.2. In large bowl, combine bananas, sour cream and eggs beat at low speed until smooth. Add cake mix beat 2 minutes at high speed. Spread 1/3 of batter in greased and floured pan sprinkle with 1/3 of coconut mixture. Repeat layers 2 more times using remaining batter and coconut mixture, ending with coconut mixture.3. Bake at 350°F. for 50 to 60 minutes or until toothpick inserted near center comes out clean. Cool upright in pan 15 minutes. Remove cake from pan place on serving plate, coconut side up. Cool 1 hour or until completely cooled.High Altitude (above 3500 feet): Add 3 tablespoons flour to dry cake mix. Bake at375°F. for 45 to 55 minutes.Nutrition Information Per Serving: Serving Size: 1/16 of Recipe * Calories: 360 * Calories from Fat: 140 * % Daily Value: Total Fat: 16 g 25% * Saturated Fat: 5 g 25% * Cholesterol: 55 mg 18% * Sodium: 310 mg 13% * Total Carbohydrate: 49 g 16% * Dietary Fiber: 2 g 8% * Sugars: 29 g * Protein: 5 g * Vitamin A: 8% * Vitamin C: 0% * Calcium: 4% * Iron: 8% * Dietary Exchanges: 1 1/2 Starch, 2 Fruit, 3 Fat or 3 1/2 Carbohydrate, 3 FatSee Cook's Note: For Butter Cake and Cook's Note: Testing For Doneness and Cook's Note: Cutting and Serving a Round Cake

TOPSY-TURVY BANANA CRUNCH CAKE

Steps:

• Preheat oven to 350°F Lightly grease 8-inch square baking pan.
• Combine oats, brown sugar, flour and cinnamon in small bowl. Cut in butter with pastry blender or 2 knives until crumbly. Stir in pecans.
• 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.
• Bake 25 to 30 minutes or until toothpick inserted into center comes out clean. Cool completely on wire rack.