Ingredients
Cake
½ cup plus 2 tablespoons Kerrygold butter, melted
1/3 cup packed brown sugar
6 pineapple slices (from 20-oz can), drained, juice reserved
1 box Betty Crocker™ SuperMoist™ yellow cake mix
½ cup reserved pineapple juice
3 Eggland’s Best eggs
1 cup mashed very ripe bananas (2 medium)
1 ½ teaspoons ground cinnamon
½ teaspoon McCormick ground nutmeg
Filling
1 cup (from 14-oz can) canned sweetened condensed milk (not evaporated)
¼ cup reserved pineapple juice
Powdered Sugar Icing
½ cup Domino powdered sugar
2 teaspoons reserved pineapple juice
2 tablespoons chopped pecans, toasted
Instructions
Heat oven to 350°F. Generously spray 12-cup bundt cake pan with baking spray with flour. Pour 2 tablespoons melted butter evenly in bottom of pan. Sprinkle brown sugar over butter. Cut pineapple slices in half. Line bottom of pan with pineapple halves, fitting slices close together. Set aside
