Hummingbird Bundt Cake

Ingredients

For the cake

• 1� cups pecans, chopped
• 3 cups flour
• 2 cups sugar
• 1 tsp baking soda
• 1 tsp cinnamon
• � tsp salt
• 3 eggs, beaten
• 1� cups mashed banana (approximately 3-4 large bananas)
• 1 cup crushed pineapple with juice
• � cups canola oil
• 1� tsp vanilla extract

For the cream cheese icing

• 4 oz (� cup) cream cheese, softened
• 2 cups powdered sugar
• 1 tsp vanilla
• 1-2 tbsp milk

Directions

1. In the oven or on the stove, gently heat the pecans for 5-8 minutes or until lightly toasted. Cool and set aside.
2. In a large bowl, sift together the flour, sugar, baking soda, cinnamon, and salt.
3. Add the eggs, mashed banana, pineapple, oil, and vanilla. Stir just until all of the ingredients are combined. (The batter will be lumpy)
4. Gently stir in one cup of the chopped pecans.
5. Grease a large bundt pan with butter or non-stick spray and pour the batter into the pan.
6. Bake at 350 degrees Fahrenheit for 60-80 minutes, or until a knife poked all the way to the bottom comes out clean. (Mine took the full 80 minutes) If the top starts to brown too quickly cover the pan with aluminum foil.
7. Remove the pan from the oven and set aside for 10 minutes before carefully loosening the cake and flipping it over. Allow the cake to finish cooling for about an hour on a wire rack.
8. Meanwhile, blend the ingredients for the icing. Add more milk if desiring a more liquidy consistency.
9. Once the cake has cooled, pour the icing over top and sprinkle the remaining chopped pecans.