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A great bread to serve at holiday brunches
Preheat oven to 350 F.
1 pkg. (2-layer size) yellow cake mix1 pkg. (3.4 oz.) vanilla flavor instant pudding & pie filling1 tsp ground cinnamon4 eggs1/4 cup vegetable oil1 cup reserved pineapple juice1 can (20 oz.) DOLE® Crushed Pineapple2 medium ripe DOLE Bananas, well mashed (1 cup)1/2 cup chopped pecans
Combine cake mix, dry instant pudding, cinnamon, reserved pineapple juice, eggs and oil in large bowl with mixer 2 minutes, or until blended. Add crushed pineapple, bananas and nuts; mix just until blended.
Pour prepared batter into 5 foil mini loaf pans sprayed with nonstick cooking spray. Bake 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool completely.
Drizzle Cream Cheese Glaze over cooled loaves. Garnish with additional chopped pecans, if desired.
2 oz. softened cream cheese1 tbsp milk1/2 cup powdered sugar
Cream Cheese Glaze: Combine 2 oz. softened cream cheese with 1 tablespoon milk and 1/2 cup powdered sugar; drizzle over cooled loaves.Variation: Omit DOLE Bananas, substitute with 1 cup Maraschino cherries, drained and cut in half and remove ground cinnamon.
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