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Peas & Carrots Smash Cake
2 hr 0 min
box Betty Crocker™ SuperMoist™ yellow cake mix
cup mashed very ripe bananas (2 medium)
cup vegetable oil
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
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.
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.
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.
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.
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.
Frost sides and top of cake with cream cheese frosting. Decorate with peas.
Use remaining frosting to frost cupcakes, if desired. Store cake and cupcakes loosely covered in refrigerator.
No nutrition information available for this recipe.
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