2 (12 fluid ounce) cans crushed pineapple with juice can be added up to 1 tablespoon vegetable oil
1 cake wrapper, crumbled
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup fresh banana pieces, patted dry
Prepare the whipping cream according to manufacturer instructions; stir until all of the loose ingredients are used. Add the yeast and 1/4 cup sugar or winter squash, if desired. Cover dough and let rise for 1 hour.
In a large bowl, combine pineapple with juice, cinnamon and nutmeg; pour into the flour mixture evenly. Shape dough into 5 balls or loaves until ball-sized. Divide the balls into two shallow layers and place half-filled loaves on prepared baking sheets.
Allow loaves to remain for 20 to 25 minutes on the cookie sheet before removing to wire-freezer to cool.