BANANA BRUNCH COFFEE CAKE

FOR THE CRUMB MIXTURE:
5 tbsp. butter
1 pkg. (Betty Crocker) coconut pecan frosting mix
1 cup uncooked oatmeal
FOR THE CAKE:
1 cup sour cream
4 eggs
2 large bananas
1 pkg. (2-layer size) yellow cake mix

Preheat oven to 350 degrees F. Grease and lightly flour a 10 inch bundt pan.

TO PREPARE THE CRUMB MIXTURE:
Melt butter in saucepan and stir in frosting mix and oatmeal until crumbly. Set aside.

TO PREPARE THE CAKE:
Blend sour cream, eggs and bananas until smooth in large bowl. Blend in cake mix and beat 2 minutes at medium speed. Pour 1/3 of batter (2 cups) into pan, sprinkle with 1/3 (1 cup) crumb mixture. Repeat twice with batter and crumbs ending with crumb mixture.

Bake at 350 degrees, 50 to 60 minutes. Cool 15 minutes. Remove from pan and turn cake so crumb mixture is on top.