1 pkg (3.4 oz.) Instant Vanilla Pudding Mix
4 eggs
1/4 cup vegetable oil
1 tsp. cinnamon
1 can (20 oz.) crushed pineapple, drained and juice saved (1 cup)
2 med. bananas, mashed
1/2 cup chopped pecans
Preheat oven to 350 degrees. In a large bowl combine cake mix, pudding, saved pineapple juice eggs, oil and cinnamon. Mix with electric mixer on med. 2 minutes. Stir in pineapple, bananas and nuts. Pour into 2 loaf pans sprayed with non-stick spray. Bake 40-50 minutes or until a toothpick inserted in the center comes out clean.
Comments: The original recipe called for a yellow cake mix but I decided to Think With My Taste Buds and use a Butter Pecan for the added flavor. It was a great choice! This cake actually allows you to taste each ingredient as well as their blend. It came out delicious and no way did taste nor texture give you any clue that I had used a cake mix. I did mix up a light icing consisting of about 3 Tbsp. softened cream cheese and enough powdered sugar to allow it to spread easily and smoothly over the hot cake.
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