Hummingbird Bundt Cake with Cream Cheese Glaze

This is one good cake!  Moist, sweet, nutty--Just the perfect cake.  I wish I could claim that I made this beauty, but I didn't.  Michael did, I just ate a few big hunks of it only a tiny sliver of it, since I'm on a diet.  OK, you know I'm joking.

I can remember my mom making hummingbird cakes for different occasions--A big giant four layer cake, covered in cream cheese frosting.  Well this is the "no special occasion needed" version of that cake.

Hummingbird Bundt Cake
adapted from Southern Living

For the cake:
1 &1/2 cups chopped pecans, toasted
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 cup mashed ripe bananas (4 large)
1- 8 oz can crushed pineapple (don't drain)
3/4 cup vegetable oil
1 & 1/2 tsp vanilla extract

For the glaze:
4 oz cream cheese, softened
2 cups sifted powdered sugar
1 tsp vanilla extract
1 to 2 tbs milk

Preheat the oven to 350 degrees.   Grease and flour a 14-cup bundt pan; set aside.  In a large bowl stir together the flour, sugar, baking soda, cinnamon, and salt.  Next stir in the eggs, mashed bananas, pineapple, vegetable oil, and vanilla extract; stir just until dry ingredients are moistened.  Sprinkle 1 cup toasted pecans into the bottom of the bundt pan, spoon the batter over the pecans.  Bake for 1 hour to 1 hour and 10 minutes, or until a tester comes out clean.  Cool the cake in the pan on a wire rack for 15 minutes; remove from the pan and allow to cool completely on the wire rack.  For the glaze, in a bowl combine the softened cream cheese, powdered sugar, vanilla extract and 1 tbs milk; mix with a hand mixer until smooth, adding an additional tbs of milk if needed.  Immediately pour the glaze over the cooled cake, and sprinkle the remaining 1/2 cup of toasted pecans over the top.

I love these old fashioned bundt cakes, cause you have a choice--big slice or little slice?