Ingredients
The following ingredients have 4 Servings
- 1 cup chopped pecans, plus additional for garnishing (toasted, divided use)
- 1 15.25 oz French vanilla or butter cake mix
- 1/4 cup all purpose flour
- 1/4 cup light brown sugar
- 1/2 cup crushed pineapple (well drained)
- 1/2 cup roughly mashed banana
- 1 1/2 tsp ground cinnamon
- 1/4 cup vegetable oil
- 3 large eggs
- Filling:
- 1 14 oz can sweetened condensed milk
- 1 cup crushed pineapple (well drained)
- 1 3.4 oz instant cheesecake pudding mix
- Frosting:
- 1 8 oz block Neufchatel cheese (softened)
- 1 8 oz whipped topping (thawed)
- 1/2 cup powdered sugar
- 1/3 cup heavy cream or milk
- 1 tsp vanilla
Instruction
- Preheat oven to 350°F. Spray a 13 x 9 inch baking dish with baking spray. Set aside.
- Spread pecans on a baking sheet in a single layer. Toast for 6-8 minutes until fragrant. Set aside to cool.
- In a large mixing bowl, use a whisk to sift together cake mix, flour and brown sugar. Add crushed pineapple, banana and pecans.
- In a separate bowl, whisk together oil and eggs. Add wet to dry ingredients. Mix using a large spatula or spoon by hand until fully moistened. Pour evenly into baking dish.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes back clean. Check at 30 minutes and lay foil on top if needed, to prevent over browning.
- Meanwhile, in a small mixing bowl whisk together sweetened condensed milk, pineapple and pudding mix. Whisk until the pudding mix has dissolved. Let rest to set and thicken.
- Immediately upon removing cake from oven poke holes all over surface with a wooden spoon or similar. Pour filling over the cake gently pushing into holes. Let cake cool completely.
- To frost: Using an electric mixer whip together cream cheese, cream, powdered sugar and vanilla for 2 minutes or until fluffy and smooth. Lower the speed of the mixer and whip in whipped topping.
- Spread on cooled cake and decorate the top with additional pecans, if desired.
- Store leftovers chilled.
