Banana-Topped Cake Recipe
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Ingredients
1/2 package (18.5 ounce size) yellow cake mix with pudding (about 2 cups)
1/2 cup water
2 tablespoons vegetable oil
1 egg
3/4 cup packed brown sugar
1 cup flaked coconut
1/3 cup chopped nuts
2 tablespoons milk
1/3 cup margarine or butter
2 medium bananas, sliced
Directions
Grease bottom only of oblong baking dish, 12 x 7 1/2 x 2 inches.
Beat cake mix, water, oil and egg in large mixer bowl on low speed until moistened.
Beat on medium speed 2 minutes.
Pour batter into baking dish; spread evenly.
Microwave uncovered 4 minutes; turn dish one half turn.
Microwave until wooden pick inserted in center comes out clean, 2 1/2 to 3 1/2 minutes.
(Parts of the cake will appear very moist, but these parts will continue to cook while standing.) Cool thoroughly.
Mix brown sugar, coconut, nuts and milk in 1 quart casserole or bowl; add margarine.
Microwave uncovered 2 minutes; stir.microwave uncovered until mixture boils and be comes translucent, 11/2 to 2 minutes.
Arrange bananas on cake.
Spoon coconut topping over bananas, spreading to cover; cool.
Beat cake mix, water, oil and egg in large mixer bowl on low speed until moistened.
Beat on medium speed 2 minutes.
Pour batter into baking dish; spread evenly.
Microwave uncovered 4 minutes; turn dish one half turn.
Microwave until wooden pick inserted in center comes out clean, 2 1/2 to 3 1/2 minutes.
(Parts of the cake will appear very moist, but these parts will continue to cook while standing.) Cool thoroughly.
Mix brown sugar, coconut, nuts and milk in 1 quart casserole or bowl; add margarine.
Microwave uncovered 2 minutes; stir.microwave uncovered until mixture boils and be comes translucent, 11/2 to 2 minutes.
Arrange bananas on cake.
Spoon coconut topping over bananas, spreading to cover; cool.
