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Hummingbird Bund Cake

Print Recipe

Equipment

  • Bundt pan

Ingredients
  

  • 1½ Cups Pecans, chopped
  • 3 Cups Flour
  • 2 Cups Sugar
  • 1 Teaspoon Baking soda
  • 1 Teaspoon Cinnamon
  • ½ Teaspoon Salt
  • 3 Large Eggs, beaten
  • 1¾ Cups Bananas, mashed About 4 large
  • 1 8 ounce can Crushed pineapple with juice
  • ¾ Cup Canola oil, or vegetable oil,
  • 1½ Teaspoons Vanilla extract

Glaze

  • 4 Ounces Cream cheese
  • 2 Cups Powdered sugar, sifted
  • 1 Teaspoon Vanilla extract
  • 1-2 Tablespoons Milk

Instructions
 

Prepare Cake batter

  • Preheat oven to 350°F. 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 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.
  • Bake at 350°F 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).

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 ½ cup toasted pecans.