Hummingbird Bundt Cake

Hummingbird Bundt Cake
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Ingredients
  1. CAKE BATTER
  2. 1 1/2 cups chopped pecans
  3. 3 cups all-purpose flour
  4. 2 cups sugar
  5. 1 teaspoon baking soda
  6. 1 teaspoon ground cinnamon
  7. 1/2 teaspoon salt
  8. 3 large eggs, lightly beaten
  9. 1 3/4 cups mashed ripe bananas (about 4 large)
  10. 1 (8-oz.) can crushed pineapple (do not drain)
  11. 3/4 cup canola oil
  12. 1 1/2 teaspoons vanilla extract
  13. GLAZE
  14. 4 ounces cream cheese, cubed and softened
  15. 2 cups sifted powdered sugar
  16. 1 teaspoon vanilla extract
  17. 1 to 2 Tbsp. milk
Instructions
  1. 1. Prepare Cake Batter: 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.
  2. 2. Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 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.
  3. 3. Bake at 350° 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).
  4. 4. Prepare Glaze: Process cream cheese, powdered sugar, vanilla, and 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 glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.
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