Banana Cake With Coconut Pineapple Cream Topping

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• Ready In: 1 hr 15 mins
• Serves: 16

Ingredients

• Cake

• 1  cup sugar
• 2⁄3 cup butter or 2⁄3 cup margarine, softened
• 2  teaspoons vanilla
• 2  eggs
• 1  cup  mashed ripe banana
• 1⁄4 cup sour cream
• 1 1⁄2 cups flour
• 1  teaspoon baking soda
• 1⁄8 teaspoon salt

• Topping

• 2  cups  whipping cream
• 3 1⁄2 ounces  instant coconut cream pudding
• 1⁄2 teaspoon vanilla
• 1 -2  tablespoon sugar
• 1⁄2 cup milk
• 8  ounces crushed pineapple, drained
•  chopped pecans

Directions

1. Heat oven to 350.
2. In a large bowl, combine sugar, butter and vanilla. Beat at low speed until light and fluffy, about 1-2 minute Continue beating, adding eggs one at a time, until creamy 1-2 minute By hand, stir in mashed bananas and sour cream.
3. Fold in flour, baking soda, and salt. Pour into a greased 9x13 baking pan. Bake at 350 for 30 min or until wooden pick inserted in center comes out clean. Cool completely. Spread with Coconut Pineapple Cream topping and sprinkle with chopped pecans. Refrigerate at least two hours.
4. Topping:.
5. Begin whipping the cream until it is almost whipped. Turn mixer down and add vanilla and coconut pudding and 1-2 Tbsp sugar to taste and the 1/2 cup milk. Mix until blended and add crushed pineapple.