Cream Filled Coffee Cake
Add extra sweet flavors to your pecan coffee cake.
- Prep Time: 10 minutes
- Bake Time: 15 minutes
Ingredients:
- 1 package frozen Sara Lee® Pecan Coffee Cake
- ½ cup sour cream
- ¼ cup canned chunk pineapple, drained
- 1 medium banana, sliced
- 1 tablespoon shredded coconut
- 1 tablespoon honey
Directions:
- Preheat oven to 350°F.
- Cut frozen coffee cake lengthwise into 2 layers. Spread sour cream over bottom layer. Replace cake top. Place on baking sheet.
- Bake for 15 minutes. Cut into 6 wedges.
- Stir together remaining ingredients. For each serving; spoon about 2 tablespoons fruit over warm coffee cake wedge.
Makes: 6 servings
