Ingredients
- 1 cup Diamond of California® chopped pecans, toasted
- 2 1/2 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup canola oil
- 2 cups sugar
- 4 large eggs, lightly beaten
- 1 teaspoon vanilla
- 1 1/2 cups mashed bananas (about 3 medium)
- 8 ounce can of crushed pineapple, un-drained
- Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla
- 2-3 tablespoons milk
The Steps
- Preparation: Heat oven to 365 degrees F. Cover bundt pan with non-stick spray and dust with flour.
- Place toasted pecans, flour, baking soda and salt in a bowl and mix until combined. Add in remaining ingredients and mix until combined. Pour batter into prepared bundt pan and bake for 50 minutes or until cake tester inserted in the center comes out clean. Transfer to a wire rack to cool for 10 minutes. Invert the cake onto wire a rack to cool completely before glazing.
- To make glaze: Place cream cheese, powdered sugar and vanilla in a bowl and mix until combined. Add milk in one tablespoon at a time, mixing after each addition. Add more if necessary to achieve a pouring consistency. Drizzle on top of bundt cake. *Optional: Finish with finely chopped pecans.
RECIPE CONTRIBUTED BY BAKERS ROYALE
