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