I couldn't wait for Easter. I made the cake again last night and we all loved it. Jordan took a plateful back home to her mom and sisters and it was a big hit there too. Yum! It's a very rich, moist, what I call snack-type cake, that's a cross between a cake and a bar-type dessert.
Sandra Lee Does Paula Deen Banana Cake
recipe by Paula Deen, perverted by Glenna Anderson Muse
Pre-heat oven to 350 degrees.
Mix with a hand mixer and pat into the bottom of a oiled 9"x13" baking pan:
1 box yellow cake mix (I use Betty Crocker mixes when I use mixes)
1 Martha White Banana Nut muffin mix
2 egg (if using medium eggs instead of extra large, add 1/3 cup water)
1/2 cup melted butter (1 stick)
(Mix will be very thick)
On top of cake layer, mix filling with a hand mixer and spread on top:
1 8oz pkg cream cheese
1 overripe banana
1 tsp vanilla
16 oz box powdered sugar
1/2 cup melted butter (1 stick--hey, it's Paula Deen!)
Bake for 45-50 minutes or until top is lightly browned and internal temp of filling is 140 degrees (eggs set at 140 degrees) with a meat thermometer. Top will still be jiggly but not runny. The cream cheese/ egg layer will thicken as the cake cools.