Ingredients:
3 cups flour
1 tsp. each of baking soda and ground cinnamon
1 cup butter, softened
2 cups granulated sugar
3 eggs
1 1/2 cups mashed fully ripe bananas (about 4)
1 can (8 oz.) crushed pineapple in juice, undrained
1 pkg. (3.4 oz) JELL-O Vanilla Flavor Instant Pudding
1 1/2 cups chopped PLANTERS pecans, toasted, divided
4 oz. (1/2 of 8 oz. pkg.) PHILADELPHIA cream cheese. softened
2 cups powdered sugar
- Heat oven to 325 degrees.
- Combine flour, baking soda and cinnamon. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Add bananas, pineapple and dry pudding mix; beat 2 min. gradually add flour mixture, mixing well after each addition. Stir in 3/4 cup nuts.
- Pour into greased and floured 12-inch fluted tube pan.
- Bake 1 hour 5 min, to 1 hour 15 min. or until toothpick inserted near center comes out clean. Cool cake in pan 20 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
- Mix cream cheese and powdered sugar until blended. Spoon into piping bag fitted with large round tip; use to drizzle icing over cake. Sprinkle with remaining nuts.