Hummingbird Bundt Cake

[Shoshanna]

HUMMINGBIRD BUNDT CAKE

yield 12 TO 16 SERVINGS prep time 25 MINUTES cook time 1 HOUR 10 MINUTES total time 1 HOUR 35 MINUTES





INGREDIENTS

FOR THE CAKE:

1 & 1/2 cups (180g) chopped pecans, toasted (divided)

3 cups (360g) all-purpose flour

2 cups (400g) granulated 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 bananas)

8 ounces (227g) crushed pineapple (undrained)

3/4 cup (177ml) canola oil

1 & 1/2 teaspoons vanilla extract

FOR THE GLAZE:

4 ounces (113g) cream cheese, at room temperature

2 cups (220g) sifted confectioners’ sugar

1 teaspoon vanilla extract

1-2 tablespoons milk


INSTRUCTIONS

TO MAKE THE CAKE:

Preheat oven to 350°F. Grease a 14-cup Bundt pan. Sprinkle 1 cup toasted pecans evenly in the bottom of the pan.


Stir together the flour, sugar, baking soda, cinnamon, and salt. Stir in the eggs, bananas, pineapple, oil, and vanilla. Stir just until the dry ingredients are moistened. Spoon the batter evenly in the prepared pan.


Bake for 60-70 minutes, or until a cake tester inserted in the center comes out clean. Cool in pan on wire rack for 15 minutes. Then, transfer the cake to a wire rack to cool completely.


TO MAKE THE GLAZE:

Using an electric mixer on medium speed, beat the cream cheese, sugar, vanilla, and 1 tablespoon milk until well-blended. Continue mixing and add about a teaspoonful of milk at a time until the mixture is smooth and pourable.


Pour the glaze over cooled cake. Sprinkle the remaining 1/2 cup pecans over top of glaze.


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