Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 317.7
- Total Fat: 11.0 g
- Cholesterol: 26.1 mg
- Sodium: 483.3 mg
- Total Carbs: 52.8 g
- Dietary Fiber: 1.0 g
- Protein: 4.2 g
View full nutritional breakdown of Sweet Banana Cranberry Cornbread Cake calories by ingredient
Sweet Banana Cranberry Cornbread Cake
Submitted by: KITHKINCAIDIntroduction
Everything but the kitchen sink. I love it when happy accidents happen. I wanted to try the sweet cornbread with Jiffy Mix and Yellow Cake Mix, had some old bananas to use up, threw in some cranberries, and didn't have milk, so used vanilla almond milk. Baking Win! YUMMO! Everything but the kitchen sink. I love it when happy accidents happen. I wanted to try the sweet cornbread with Jiffy Mix and Yellow Cake Mix, had some old bananas to use up, threw in some cranberries, and didn't have milk, so used vanilla almond milk. Baking Win! YUMMO!Number of Servings: 16
Ingredients
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2 pkgs Jiffy Corn Muffin Mix
1 box yellow cake mix
2 eggs
1 egg white
2/3 cup vanilla almond milk
1/3 cup vegetable oil
1 cup mashed ripe bananas
1/2 cup dried cranberries
Tips
You could make this recipe into muffins as well and divide the calories by 24 - yielding smaller portions and lower calorie treats.
Directions
Preheat oven to 375 degrees.
In a large bowl, sift together cake mixes with a fork, then add wet ingredients and stir well to combine.
Grease a large bundt pan and turn cake batter into dish.
Bake for 40-45 minutes until toothpick comes out clean.
Serving Size: Makes 16 Servings
In a large bowl, sift together cake mixes with a fork, then add wet ingredients and stir well to combine.
Grease a large bundt pan and turn cake batter into dish.
Bake for 40-45 minutes until toothpick comes out clean.
Serving Size: Makes 16 Servings
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