Hummingbird Bundt Cake

By Joan_Z

Ingredients

• GLAZE:
• 1 1/2 c. Chopped Pecans
• 3 c. All-Purpose Flour
• 2 c. Sugar
• 1 tsp. Baking Soda
• 1 tsp. Cinnamon
• 1/2 tsp. salt
• 3 large eggs - lightly beaten
• 1 3/4 c. mashed ripe bananas (about 4 large)
• 1 (8 oz) can crushed pineapple (do not drain)
• 3/4 c. canola Oil
• 1 1/2 tsp. Vanilla
• 4 oz. cream cheese - cubed & softened
• 2 cups. sifted powdered sugar
• 1 tsp. vanilla extract
• 1-2 Tbsp. Milk

Details

Preparation time 20mins
Cooking time 225mins

Preparation

Step 1

Preheat Oven to 350.

Bake pecans in a single layer in a shallow pan 8-10 minutes or until toasted & fragrant, stirring halfway through.

Stir together flour, sugar, baking soda, cinnamon & salt in a large bowl. Stir in eggs and bananas, crushed pineapple & pineapple juice, canola oil & vanilla until dry ingredients are moistened. Sprinkle 1 cup (reserve some for icing) of toasted pecans into a greased & floured Bundt pan. Spoon batter over pecans.

Bake at 350 for 1 hour to 1:10 minutes or until pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes;

GLAZE:
Process cream cheese, powdered sugar, vanilla & 1 Tbsp. milk in a food processor until well blended. Add remaining 1 Tbsp. milk, 1 tsp. at a time, processing until smooth. Immediately pour over cooled cake & sprinkle with remaining 1/2 c. of pecans.