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By Root 1113 0

to which you folded in chocolate chips and pecans. Unable to find a banana mix, Susan wanted to know if I had ideas on how to make the cake without it. I used a yellow cake mix and added fresh bananas. And I baked this easy cake in a 13 by 9–inch pan, which makes it just right for dusting with confectioners’ sugar and toting to the office, to a meeting, or to the lake. You can also bake this batter in a Bundt pan, but allow 50 to 55 minutes baking time.

Vegetable oil spray, for misting the pan

Flour, for dusting the pan

1 cup mashed bananas (from 2 to 3 very ripe bananas)

1 package (18.25 ounces) plain yellow or vanilla cake mix

¼ cup granulated sugar

¾ cup vegetable oil

½ cup sour cream

4 large eggs

2 teaspoons pure vanilla extract

1 cup (6 ounces) miniature semisweet chocolate chips

¾ cup finely chopped pecans

2 teaspoons confectioners’ sugar, for dusting

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13 by 9–inch metal cake pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.

2. Place the mashed bananas, cake mix, granulated sugar, oil, sour cream, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the mixture lightens and is smooth, about 1½ minutes longer, scraping down the side of the bowl again if needed. Fold in the chocolate chips. Pour the batter into the prepared cake pan, smoothing the top with the rubber spatula. Scatter the pecans evenly over the top and place the pan in the oven.

3. Bake the cake until it is deeply golden brown and the top springs back when lightly pressed with a finger, 43 to 48 minutes. Remove the cake from the oven and immediately sift the confectioners’ sugar over the top so that it melts and forms a glaze. Let the cake cool for 20 minutes, then slice it and serve while still a little warm.

Keep It Fresh! Store this cake, covered with plastic wrap or aluminum foil, at room temperature for up to three days or for up to one week in the refrigerator. Freeze the cake in the pan, covered with aluminum foil, for up to three months. Let the cake thaw overnight on the counter before serving. 20 minutes, then slice it and serve while still a sh! Store this cake, covered with plasnum foil, at room temperature for up r up to one week in the refrigerator. n the pan, covered with aluminum ee months. Let the cake thaw ounter before serving.

Recipe Reminders

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PINEAPPLE DUMP CAKE

serves:

16 to 20

prep:

10 minutes

bake:

40 to 45 minutes

PLACE THIS CAKE in the oven before you toss dinner together and it will be hot and bubbly as soon as the dinner dishes have been cleared from the table. This is a dandy dessert to tote to potluck suppers, too, as it feeds so many. Leftovers can be stored in the refrigerator and reheated in a warm oven. Although I usually say to bake sheet cakes in metal pans, this cake is so packed with acidic fruit that it needs to be baked in a glass pan. Sometimes acidic fruits cause aluminum pans to pit and discolor.

Vegetable oil spray, for misting the pan

Flour, for dusting the pan

2 cans (20 ounces each) crushed pineapple, one drained and one undrained

1 package (18.25 ounces) plain white or yellow cake