HUMMINGBIRD MINI LOAVES

Hummingbird Mini Loaves image

This classic Southern recipe made with pineapples, bananas and pecans is delicious any time. The cream cheese frosting is literally the icing on the cake.

Provided by My Food and Family

Categories Home

Time 1h30m

Yield 30 servings or 5 loaves, 6 servings each

Number Of Ingredients 11

Ingredients

1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 tsp. ground cinnamon
4 eggs
1/4 cup oil
1 cup mashed fully ripe bananas (about 3)
1/2 cup chopped pecans
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. milk
1/2 cup powdered sugar

Steps:

Heat oven to 350ºF.
Drain pineapple, reserving 1 cup juice. Add reserved juice to dry cake mix, dry pudding mix, cinnamon, eggs and oil in large bowl; beat with mixer until blended. Add crushed pineapple, bananas and nuts; beat just until blended.
Pour into 5 mini foil loaf pans sprayed with cooking spray.
Bake 40 min. or until toothpick inserted in centers comes out clean. Cool completely.
Beat cream cheese, milk and sugar in small bowl with mixer until blended; drizzle over loaves.

Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 25 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0.5365 g, Sugar 0 g, Protein 1 g