HUMMINGBIRD BUNDT CAKE

This is a great cake recipe I got from Southern Living around ten years ago. It is a great twist on the Southern favorite Hummingbird Cake.

Cake Batter

1 1/2 cups chopped pecans

3 cups all-purpose flour 

2 cups sugar 

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon 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 teaspoons vanilla extract

Glaze

4 ounces cream cheese, cubed and softened 

2 cups sifted powdered sugar 

1 teaspoon vanilla extract

1 to 2 Tbsp. milk 

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. 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. 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. 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.