HUMMINGBIRD BUNDT CAKE

Hummingbird Bundt Cake image

Provided by Rev BJ Friley

Categories Cakes

Time 3h30m

Number Of Ingredients 17

CAKE BATTER
1 1/2 c chopped pecans
3 c all purpose flour
2 c sugar
1 tsp baking soda
1 tsp cinnamon, ground
1/2 tsp salt
3 large eggs, lightly beaten
1 3/4 c mashed ripe bananas (about 4 large)
1 can(s) (8-oz.) crushed pineapple (do not drain)
3/4 c canola oil
1 1/2 tsp vanilla extract
GLAZE
4 oz cream cheese, cubed and softened
2 c sifted powdered sugar
1 tsp vanilla extract
1 to 2 Tbsp milk

Steps:

1. Prepare Cake Batter: Preheat oven to 350 degrees F. 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 degrees 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).
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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