Creole Hummingbird Bundt Cake

Prep time : 20 minutes --- Total time : --3 hours -45 minutes -- Makes 12 servings

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 ripen bananas (about 4 large)

1 -----------------------(8 ounce) can crushed pineapple (do not drain)

3/4 ---------------------cup canola oil

1 -1/2 ------------------teaspoons vanilla extract

1 to 2 ------------------tablespoons milk .

1) 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 .

2) Prepare Batter : Stir together folur and next 4 ingredients in a large bowl ; stir in eggs and next 4 ingredients in a large bowl , 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 . Spoon batter over pecans .

3) Bake at 350*F for 1 hour and 10 minutes or until a lonf wooden toothpick 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).

GLAZE :

4 ---------------ounces cream cheese , cubed and softened

2 ---------------cups sifted powdered sugar

1 ----------------teaspoon vanilla extract

1 to 2 ----------tablespoons milk

Prepare glaze ; Process cream cheese , powdered sugar , vanilla and 1 tablespoon milk in food processor until well blended . Add remaining 1 tablespoon milk --- 1 teaspoon at a time , processing until smooth . Immediately pour glaze over cooled cake and sprinkle with remaining 1/2 cup toasted pecans .