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Banana Cake w/ Peanut Butter Frosting




Source of Recipe


internet

Crisco® Flour No-Stick Spray
Cake
1 (18.25 oz.) package Pillsbury® Golden Butter Cake OR Pillsbury® Yellow Cake
1 (3.4 oz) package instant vanilla pudding and pie filling mix
1/4 cup water
1/3 cup Crisco® Pure Vegetable Oil
1 cup mashed ripe bananas
3 large eggs
Frosting
3/4 cup Pillsbury® Vanilla Frosting
1/4 cup Jif® Creamy Peanut Butter
Directions
HEAT oven to 350°F. Coat a 12-cup fluted pan with flour no-stick cooking spray. Combine all cake ingredients in large bowl; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into prepared pan.

BAKE 45 to 55 minutes or until toothpick inserted in center of cake comes out clean. Cake will be moist on top. Cool in pan 10 minutes. Remove from pan; place on wire rack. Cool 45 minutes or until completely cooled.

PLACE cooled cake on serving platter. Place frosting in small microwave-safe bowl. Microwave on HIGH (100% power) for 25 to 35 seconds or until of thin consistency. Immediately stir in peanut butter. Drizzle warm frosting over top of cake, allowing some to drizzle down sides.

High Altitude (above 3500 ft.): ADD 1/3 cup flour to dry cake mix; increase water to 3/4 cup. Bake as directed above.