Beat the cream cheese, butter, and sugars until creamy. Add the eggs, banana, and vanilla and beat again.
Stir together the flour, baking powder, baking soda, and salt. Slowly beat into the creamed mixture. Spread in a greased 9x13 pan.
Drop the pie filling by spoonful over the top of the batter. Swirl gently with a butter knife.
Mix together all the crumble topping until it resembles wet sand. Sprinkle over the top of the cake. Bake at 350 degrees for 40-42 minutes. Remove and cool.
Stir together 1/2 cup powdered sugar and 2 teaspoons water to make a glaze. Drizzle over the top of the cooled cake. Let set. Cut into 24 squares. Store in a sealed container.
This recipe was created by
Jocelyn began baking at five years old. Baking helps her relax when she’s feeling stressed. When she’s not in the kitchen, she enjoys doing crossfit with her husband. With all the sugar that comes out of their kitchen, working out is definitely a necessary evil!