Dessert - Hummingbird Bundt Cake

By chlovett10

Ingredients

• Cake Batter:
• 1 1/2 cups of chopped pecans
• 3 cups - All Purpose Flour
• 2 cups sugar
• 1 teasoiin baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 large eggs, lightly beaten
• 1 3/4 cups mashed ripe bananas (about 4 large)
• 1 (8 oz) can crushed pineapple (do not drain)
• 3 /'4 cup canola oil
• 1 1/2 teaspoon vanilla extract
• Glaze:
• 4 oz cream cheese, cubed and softened
• 2 cups sifted powdered sugar
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons milk

Details

Servings 10

Preparation

Step 1

Prepare cake batter:

Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

Stir together flour and next four ingredients; stirring just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans into a greased and floured 14 cup Bundt Cake pan. Spoon batter over pecans.

Bake at 350 degrees for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack and cool completely (about 2 hours).

Prepare glaze:

Process cream cheese, powdered sugar, vanilla and 1 tablespoon milk in a food processor until well blended. Adds remaining 1 tablespoon milk, 1 teaspoon at a time, processing until smooth. Immediately pour glaze over cooled cake and sprinkle with remaining 1/2 cup of toasted pecans.