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Hummingbird Bundt Cake




Source of Recipe


Southern Living


List of Ingredients




CAKE
1 1/2 cups chopped pecans
3 cups all-purpose flour
2 cups sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp 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 tsp vanilla

GLAZE

4 oz. cream cheese, cubed and softened
2 cups sifted powdered sugar
1 tsp vanilla
1 to 2 T milk


Recipe



Preheat oven to 350°. 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 in a large bowl; stir in eggs and next four ingredients, stirring just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans into a greased and floured 14 cup Bundt pan. Spoon batter over pecans.
Bake at 350° for 1 hour to 1 hour and 10 minutes or until 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).

GLAZE

Process cream cheese, powdered sugar, vanilla and 1 T milk in a food processor until well blended. Add remaining 1 T milk, 1 tsp at a time, processing until smooth, immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.