ingredients: ° 2 tbsp flour ° 1 teaspoon of baking soda and 1 teaspoon of ground cinnamon ° 1 cup of softened butter 2 cups of granulated sugar ° 2 eggs ° 1 1/2 cups ripe bananas ° 1 cup of canned crushed pineapple undrained juice ° 1 pack JELL-O Instant vanilla pudding ° 1 1/2 cups chopped pecans, toasted, divided 1/2 ° package. Philadelphia Brick Cream Cheese, softened ° 2 cups of icing sugar
Preparation: Step 1 Heat the oven to 325 ° F. 2nd stage Combine the flour, baking soda and cinnamon. Combine the butter and granulated sugar in a large bowl with the mixer until light and fluffy. Add the eggs, and whisk very well after each addition. Add the bananas, pineapple and pudding mixture; beat 2 min. Gradually add the flour mixture / mix well after each addition. Stir in 3/4 cup of pecans. Step 3 Pour into a greased and floured 12-inch fluted fireplace pan. Step 4 Bake for 1 hour 5 minutes to 1 hour 15 minutes or until a toothpick inserted near the center comes out clean. Let the cake cool in the pan for 20 minutes. Detach from the wall of the mold with a knife. Invert on a rack; gently unmold. Let the cake cool completely. Step 5 Combine cream cheese and icing sugar until blended. Put in a bag of dough back with a good round end; use to freeze the cake. Resting pecan powder.