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HUMMINGBIRD BUNDT CAKE
Ingredients
1½ cups chopped pecans
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
3 large eggs, lightly beaten
3 large bananas, mashed
1 (14-oz.) can crushed pineapple (do not drain)
¾ cup canola oil
1½ teaspoons vanilla extract
Glaze
4 ounces cream cheese, cubed and softened
2 cups sifted powdered sugar
1 teaspoon vanilla extract
2 Tbsp. milk
Instructions
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. Set aside.In a large bowl, whisk together flour, sugar, baking soda, cinnamon and salt; stir in beaten eggs, mashed bananas, pineapple, oil and vanilla, 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° 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 by beating cream cheese, powdered sugar, vanilla, and 1 Tbsp. milk until well blended. Slowly add remaining 1 Tbsp. milk, beating until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining ½ cup toasted pecans.
Enjoy!
Notes
Recipe adapted from: February 2012 issue of Southern Living