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.
How to Store
Wrap cooled unglazed loaves tightly. Store up to 3 days at room temperature, or up to 3 months in freezer. Prepare cream cheese glaze, then drizzle over loaves before serving. (If frozen, thaw loaves before drizzling with the prepared glaze.)
Cherry-Nut Mini Loaves
Prepare recipe as directed, omitting the cinnamon and substituting 1 cup chopped drained maraschino cherries for the bananas.
Garnish glazed loaves with additional chopped pecans or pecan halves before serving.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fiber less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
30 servings or 5 loaves, 6 servings each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.