1cupchopped pecans, plus additional for garnishing toasted, divided use
115.25 ozFrench vanilla or butter cake mix
1/4cupall purpose flour
1/4cuplight brown sugar
1/2cupcrushed pineapplewell drained
1/2cuproughly mashed banana
1 1/2tspground cinnamon
1/4cupvegetable oil
3largeeggs
Filling:
114 ozcan sweetened condensed milk
1cupcrushed pineapplewell drained
13.4 ozinstant cheesecake pudding mix
Frosting:
18 ozblock Neufchatel cheesesoftened
18 ozwhipped toppingthawed
1/2cuppowdered sugar
1/3cupheavy cream or milk
1tspvanilla
Instructions
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.