Peas & Carrots Smash Cake

  • Prep Time 45 min
  • Total Time 2 hr 0 min
  • Servings 24



box Betty Crocker™ SuperMoist™ yellow cake mix
cup mashed very ripe bananas (2 medium)
cup vegetable oil
cup water
package (8 oz) cream cheese, softened
container (6 oz) Yoplait® Original 99% Fat Free French vanilla yogurt
tablespoons strained carrots baby food
cup Green Giant™ frozen sweet peas, cooked, cooled


  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray, and place paper baking cup in each of 18 regular-size muffin cups.
  • 2 In large bowl, beat cake mix, bananas, oil, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth. Place 1 3/4 cups batter into loaf pan. Spoon remaining batter into muffin cups.
  • 3 Bake loaf cake 35 to 40 minutes and cupcakes 18 to 23 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. For easier handling, refrigerate or freeze loaf cake 30 to 60 minutes or until firm.
  • 4 In small bowl, beat cream cheese and yogurt with electric mixer on medium speed until creamy and smooth. Stir in baby food until well blended.
  • 5 Trim rounded top off loaf cake. Using 3-inch biscuit cutter, cut 2 rounds from loaf cake. Place one round cake cut side up on plate. Spread cut side with cream cheese frosting. Top with remaining round cake, cut side down.
  • 6 Frost sides and top of cake with cream cheese frosting. Decorate with peas.
  • 7 Use remaining frosting to frost cupcakes, if desired. Store cake and cupcakes loosely covered in refrigerator.




Nutrition Information