1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant muffin mix
1 (8 ounce) can crushed pineapple with juice
18 bananas
1 cup white sugar
1 (8 ounce) package cream cheese
1/4 cup water
1 tablespoon vanilla extract
1 (8 ounce) package vanilla wafers
Prepare cake according to package directions.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
Place cake mix, fruit punch mixture, cream cheese, sugar and cream cheese mixture in large bowl. Beat on high speed until smooth. Add water and vanilla; beat until blended. Pour batter into prepared pans.
Bake in the preheated oven for 1 hour and 10 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
I made this recipe with no coconut sugar, and it turned out very good. Next time I'll add more chips, more vanilla and possibly some baking cocoa. It turned out very well without the chocolate chips, and was still yummy! Thanks for the recipe!
This is a wonderful cake - it was just what I was looking for! I made a simple vanilla cake recipe and it turned out fantastic (I always make smaller tins because the smaller ones made a mess of the original recipe). I made a dozen mini tins and put them in a cake pan lined with wax - covered and let the cake mix do the rest. I did this only because I had to make twelve small tins for my cake mix, and I didn't want to ruin the texture of the cake by making twelve mini tins. I only changed one thing: I used butter instead of egg, and I substituted blueberries for the dried cranberries. These turned out wonderfully! I would recommend this recipe to anyone, because I made it with proper mixer and frosting, AND it was delicious!
Wonderful dessert...I will be making this at Christmas time! I made very few changes, but this cake was absolutely wonderful. I did use a vanilla cake mix, and was heavy handed with the icing - about as heavy handed as you can get. My husband and I both loved it! Thanks!
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