Banana Crunch Cake

• 5 Tbsp butter or margarine
• 1 pkg coconut pecan or coconut almond frosting mix
• 1 cup dairy sour cream
• 4 eggs
• 2 large bananas (1½ cups) thinly sliced
• 1 pkg pudding-included yellow cake mix

Preheat oven to 350 degrees. Grease and flour 10-inch tube pan. In saucepan, melt butter; stir in frosting mix until crumbly; set aside in large bowl, blend sour cream, eggs, 1/2 cup bananas and cake mix until moistened. Beat 2 minutes at highest speed. Fold in remaining cup of bananas. Pour 1/2 of batter into pan. Sprinkle with 1/2 of crumb mixture. Spread remaining batter and top with crumb mixture. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 30 minutes. Remove from pan and turn cake so crumb mixture is on top.