- 1 package (2-layer size) yellow cake mix
- 3 eggs
- 1 cup mashed ripe bananas
- 1 cup BREAKSTONE'S Reduced Fat Sour Cream
- 1/4 cup oil
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 1/2 cup butter, softened
- 1 (16 ounce) package powdered sugar
- 1 cup PLANTERS Walnut Pieces, finely chopped
- Heat oven to 350 degrees F. Beat cake mix, eggs, bananas, sour cream and oil with mixer on low until moistened, scraping bottom of bowl often. Beat on medium 2 minutes. Pour into greased and floured 13×9-inch pan.
- Bake 35 minutes or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack.
- Beat cream cheese and butter with mixer on medium until blended. Gradually add sugar, beating well after each addition.
- Remove cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake half, top-side down, on plate; spread top with frosting. Top with remaining cake half, top side up. Frost top and sides. Press nuts onto sides. Refrigerate leftovers.