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° 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
Heat the oven to 325 ° F.
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.
Pour into a greased and floured 12-inch fluted fireplace pan.
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.
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.