Hummingbird Bundt Cake

Ingredients

• 1 teaspoon baking soda 
• 12 servings glaze 
• 1.8 cups banana ripe mashed ( 4 large)
• 8 oz pineapple crushed canned (do not drain)
• 0.8 cup canola oil 
• 4 ounces cream cheese cubed softened
• 3 large eggs lightly beaten
• 3 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 1 Tbsp milk 
• 1.5 cups pecans chopped
• 2 cups powdered sugar sifted
• 0.5 teaspoon salt 
• 2 cups sugar 
• 1 teaspoon vanilla extract 
• 1.5 teaspoons vanilla extract 

Equipment

• food processor
• bowl
• frying pan
• oven
• wire rack
• kugelhopf pan

Directions

1. Prepare Cake Batter: Preheat oven to 35
2. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
3. 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.
4. Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan. Spoon batter over pecans.
5. 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).
6. Prepare Glaze: Process cream cheese, powdered sugar, vanilla, and 1 Tbsp. milk in a food processor until well blended.
7. 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.