Hummingbird Bundt Cake

By Taraespo

Ingredients

• 1/21/2 – 1 cup chopped pecans
• 3cups3 cups all-purpose flour
• 2cups2 cups sugar
• 1teaspoon1 teaspoon baking soda
• 1teaspoon1 teaspoon ground cinnamon
• 1/2teaspoon1/2 teaspoon salt
• 3large3 large eggs, lightly beaten
• 1-3/4cups1-3/4 cups mashed ripe bananas (about 4 large)
• 1(8 oz) can1 (8 oz) can crushed pineapple (do NOT drain)
• 3/4cup3/4 cup canola oil
• 1-1/2teaspoon1-1/2 teaspoon vanilla extract
• GLAZE
• 6oz6 oz cream cheese, cubed and softened
• 3c.3 c. powdered sugar
• 1 1/2tsp1 1/2 tsp vanilla
• 1 1/2T.1 1/2 T. milk

Details

Servings 8

Preparation

Step 1

Prepare Cake Batter: Preheat over 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 & next 4 ingredients in a large bowl & stir in eggs & next 4 ingredients, stirring until fully moistened. Sprinkle 1 cup toasted pecans into a greased & floured 14-cup Bundt cake pan & then spoon batter over pecans.
Bake at 350° for 1 hour to 1 hour & 10 mins or until a long wooden pick inserted into center comes out clean. Cool cake on a wire rack 15 minutes, then remove from pan to wire rack to cool completely (approx 2 hours).
With mixer add cream cheese, powdered sugar, vanilla and milk until well blended. Add another 1 tablespoon milk, 1 tsp at a time, processing until smooth. Immediately, spoon or glaze over cooled cake, and sprinkle remaining 1/2 cup toasted pecans on top.

One option to applying the cheese cake frosting is to put in plastic bag, cut off tip & drizzle it. Cut the bag small for thin or larger for fatter drip