My weekly treat for work. I had been wanting to make something with pineapple since our local grocer has had them on sale. Can't beat it when you can get a fresh pineapple for a buck. I was originally going to make a pineapple banana bread when I stumbled upon this recipe. I must say it sure is good and oh so quick to put together and best of all is you only use 1 bowl.
Hummingbird Bundt Cake
1 1/2 cups chopped pecans
3 cups all-purpose flour
2 cups sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3 large eggs, lightly beaten
1 3/4 cups mashed ripe bananas (about 4 large)
1 (8 oz.) can crushed pineapple (do not drain)
3/4 cup canola oil
1 1/2 tsp. vanilla extract
4 oz. cream cheese, cubed & softened
2 cups sifted powdered sugar
1 tsp. vanilla extract
1 to 2 TBL. milk
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.
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: Process cream cheese, powdered sugar, vanilla, and 1 TBL milk in a food processor until well blended. Add remaining 1 TBL. milk, 1 tsp. at a time, processing until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.
Sure hope you try this cake, you won't be sorry. Another great recipe to add to my list.
Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to do ALL the things you L♥ve.