Fresh Banana Mini Cakes

Fresh bananas combined with PHILADELPHIA Cream Cheese make these
little mini cakes simply divine.  They literally melt in your mouth....
my newest creation......enjoy!

Fresh Banana Mini Cakes

1 Yellow Cake Mix

1/3 c. oil

1 c. water

4 eggs

4 oz. PHILADELPHIA Cream Cheese

2 ripe bananas

3.4 oz. Box Instant Banana Pudding

12 oz. Cream Cheese Frosting or make your own

1 tsp. of almond extract

2 tbsp. of colored sugar crystals, if desired

Place in bowl of stand mixer: cake mix, oil, water, eggs, PHILADELPHIA
cream cheese, bananas that have been broken into 1 inch pieces and the
pudding mix. Beat at medium speed for 3 minutes while scraping the bowl
often.

Place 48 foil baking cups in mini muffin tins and spray them with cooking spray.
Fill them 3/4 full using a medium sized cookie scoop.

Place in preheated oven at 350 for 15 minutes, or until an inserted toothpick
comes out clean.

Remove to cooling rack and allow to cool.

While cakes are cooling, beat together the frosting and almond extract.
Place frosting in decorator's bag and pipe onto mini cakes or frost with a
butter knife. Sprinkle the tops with sugar crystals if desired.

For a sweet and salty taste, I have also added 1/2 cup of peanut butter to the
frosting and sprinkled them with chopped peanuts; in place of the almond
extract and the sugar crystals.