Cream Filled Coffee Cake

Cream Filled Coffee Cake

Prep Time: 10 minutes
Serves: 6 

Ingredients:

• 1 pkg Sara Lee® Pecan Coffee Cake 
• 1/2 cup sour cream 
• 1/4 cup chunk pineapple drained 
• 1 medium banana sliced 
• 1 tbsp shredded coconut 
• 1 tbsp 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.