- Preheat oven to 350°F.
- Coat a 10-inch bundt pan with nonstick cooking spray.
- In a large bowl, combine the cake and pudding mixes, oil, pineapple, eggs, and cinnamon.
- Add enough water to the reserved pineapple juice to make 1 cup; add it to the bowl then beat with an electric mixer until mixture is thoroughly combined.
- Stir in the banana and pecans; mix well then pour into the pan.
- Bake for 55 to 60 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 20 to 25 minutes then invert onto a serving plate.
- Let cool completely.
- To prepare frosting, using an electric mixer, cream together the cream cheese and butter.
- Add powdered sugar and vanilla and blend well.
- In a microwave-safe bowl, heat the cream cheese frosting for 10 to 15 seconds.
- Stir until smooth.
- Drizzle over the cooled cake before slicing.
- Optional: sprinkle cake with toasted pecan pieces.
Makes 12 servings.
Approximate Nutrient Analysis per serving:
670 calories, 35 g fat, 0 g saturated fat, 110 mg cholesterol, 500 mg sodium, 86 g carbohydrate, 2 g fiber, 66 g sugar, 6 g protein
