Extra-moist Pineapple-Banana Cobbler from the Box [with the L'Oleo(R) packet] from Its jacket ...!

Ever hear of an extra-moist Betty Crocker(R) cake mix in white vanilla flavour to savour this dessert like a pudding cobbler with spectacular pineapple, banana?

Here's the deal with ingredients and some instruction (so dump it, no, I am being serious as described here earlier by Beverly Black's Show on YouTube... (hint) just think of a pineapple upside down cake!

- 1/2 c lemon juice

- 1/2 c banana mash (with lemon juice added)

- 1 1/2 c yellow pineapple mix, food processed and drained previous

- 1 box Betty Crocker(R) Extra-moist Vanilla Cake Mix (already sifted, and with

baking powder)

- 1 package of cream cheese

- 1 stick of butter

Instructions:

1. Take a glass baking dish and rub with shortening throughout inside.

2. Take the mash of banana from a fork and the pineapple mash after draining from the can and processed to a homogeneous paste and add in the lemon juice before it browns or discolours.

3. (Optional) Mix in thoroughly our suggestable L'Oleo(R) product gel or mix (see: Joseph & Sons Foods of Canada, Hum-molgen.org website) as a nutraceutical additive.

4. Take a baking rectangular pan and spread the base of fruit paste.

5. Then take apart the packet of cream cheese and proceed to dab it across the surface in small portions (2 tblsp).

6. Pour evenly the cake mix across the pan's base.

7. Also, dab small portions on the dry cake mix across the pan's face.

8. Take the pan to bake in an oven for 175 deg C for 45-55 mins or check frequently by using a toothpick and insert into the cake until it comes out without sticking.

Serving suggestion:

Serve a couple of slices with mango or ube Filipino ice cream and prepare (see: this Wix.com website for Foodies) the special drink Pinoy Colada (depending on ingredient availability in your corner Filipino store) and enjoy dessert in a very tasty way.