| Prep Time | 20 minutes |
| Cook Time | 55 minutes |
| Servings |
servings
|
Ingredients
Cake Batter
- 1 1/2 cups Pecans chopped
- 3 cups Flour
- 2 cups Sugar
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1/2 teaspoon Salt
- 3 large Eggs lightly beaten
- 1 3/4 cups Bananas about 4 large ripe, mashed
- 1 8-oz can Pineapple crushed., do not drain
- 3/4 cup Canola Oil
- 1 1/2 teaspoons Vanilla Extract
Glaze
- 4 ounces Cream Cheese cubed and softened
- 2 cups Powdered Sugar sifted
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Milk up to 2 Tablespoons
Ingredients
Cake Batter
Glaze
|
Instructions
Prepare Cake Batter:
- Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
- 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 50 to 60 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 Tbsp. milk in a food processor until well blended. Add remaining 1 Tbsp. milk, 1 tsp. at a time, processing until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.
Recipe Notes
If you don't want large pieces of Pecans all in one area, try stirring 1 cup of crushed Pecans into the batter, then sprinkle the remaining crushed Pecans on top of the Glaze.
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