Hummingbird Bundt Cake
from http://www.myrecipes.com/recipe/hummingbird-bundt-cake (Mike Aloise)
Servings Prep Time
12servings 20minutes
Cook Time
55minutes
Servings Prep Time
12servings 20minutes
Cook Time
55minutes
Ingredients
Cake Batter
Glaze
Instructions
Prepare Cake Batter:
  1. 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.
  2. 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.
  3. 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:
  1. 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.