Ingredients

• 1 Yellow Cake Mix
• 1/3 cup oil
• 1 cup water
• 4 eggs
• 4 ounces PHILADELPHIA Cream Cheese
• 2 ripe bananas
• 3 ounces Box Instant Banana Pudding
• 12 ounces Cream Cheese Frosting
• 1 teaspoon almond extract
• 2 tablespoons colored sugar crystals, if desired

Directions

1. 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.
2. 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.
3. Place in preheated oven at 350 for 15 minutes, or until an inserted toothpick comes out clean.
4. Remove to cooling rack and allow to cool.
5. 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.
6. 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.