5 tbsp. butter
1 (9.9 oz.) pkg. coconut pecan frosting mix
1 c. rolled oats
1 c. dairy sour cream
4 eggs
2 lg. bananas, peeled, broken up & slightly mashed
1 (2 layer) pkg. yellow cake mix
Shortening to grease pan
Flour to prepare pan

In a saucepan, melt butter. Stir in the dry frosting mix and rolled oats until mixture is crumbly; set aside.

In a large bowl of electric mixer, blend sour cream, eggs and bananas until smooth. Blend in dry cake mix. Beat with electric mixer 2 minutes.

Grease and flour a 10" tube pan. Pour one third of batter (2 cups) into prepared pan. Sprinkle with one third of crumb mixture (1 cup). Repeat layers twice, ending with crumb mixture.

Bake in a 350 degree oven 50 to 60 minutes until a toothpick inserted comes out clean. Cool upright in pan 15 minutes. Remove cake from pan; turn cake crumb side up and finish cooling. Yield: 10 to 12 servings. If desired, frost sides with cream cheese frosting.