Cream Filled Coffee Cake

Prep/Cook Time
  • 10 minutes prep
  • 15 minutes cook
Servings 6 people
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Ingredients:
  • 1 package Sara Lee® Pecan Coffee Cake
  • 1/2 cup sour cream
  • 1/4 cup chunk pineapple drained
  • 1 medium banana sliced
  • 1 tablespoon shredded coconut
  • 1 tablespoon honey
Directions:
  1. Preheat oven to 350°F.
  2. Cut frozen coffee cake lengthwise into 2 layers. Spread sour cream over bottom layer. Replace cake top. Place on baking sheet.
  3. Bake for 15 minutes. Cut into 6 wedges.
  4. Stir together remaining ingredients. For each serving; spoon about 2 tablespoons fruit over warm coffee cake wedge.

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