Hummingbird Bundt Cake

sallysbakingaddiction.com

Sara H

1 and ¼ cups ( 160g) chopped pecans, divided

3 cups ( 375g) all-purpose flour ( spooned & leveled)

1 teaspoon baking soda

1 teaspoon baking powder

1 and ½ teaspoons ground cinnamon

½ teaspoon allspice

½ teaspoon salt

3 large eggs, at room temperature

¾ cup (180ml) vegetable oil (or canola oil)

2 Tablespoons (30ml) pineapple juice

½ cup ( 120g) sour cream, at room temperature

1 and ¼ cups ( 250g) granulated sugar

¼ cup ( 50g) packed light or dark brown sugar

2 teaspoons pure vanilla extract

1 cup ( 230g) mashed banana (about 3 medium or 2 large ripe bananas)

1 cup ( 225g) finely chopped pineapple (canned or fresh, drained)

Cream Cheese Icing

4 ounces ( 113g) full-fat brick-style cream cheese, softened to room temperature

4 Tablespoons ( 56g) unsalted butter, softened to room temperature

1 cup ( 120g) confectioners’ sugar

2 to 3 Tablespoons (30 to 45ml) whole milk, slightly warmed

1 teaspoon pure vanilla extract

optional: pinch of cinnamon, to taste

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