Cream Filled Coffee Cake

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.