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 banana (about 4 large)
1 8oz can crushed pineapple (do not drain)
3/4 cup canola oil
1-1/2 tsp vanilla extract
4 ounces cream cheese, cubed and softened
2 cups sifted confectioners sugar
1 tsp vanilla extract
1 to 2 tbsp milk
Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan for 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 of toasted pecans into a greased and floured 14 cup bundt pan.
Spoon batter over pecans. Bake at 350 degrees for an hour to an hour and 10 minutes or until a long wooden toothpick inserted in the center comes out clean. Cool cake in pan on a wire rack for 15 minutes. Remove from pan to wire rack and cool completely at least 2 hours.
Prepare glaze: Process cream cheese, powdered sugar, vanilla and 1 tbsp of 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 nuts if desired.
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