Hummingbird Bundt Cake

Had to work on my Birthday, so I made this Hummingbird Cake for the office.  Everyone loved it!

The recipe is from Southern Living, February, 2012

You can toast 1 1/2 cups of chopped pecans, or I just used chopped walnuts

Stir together:

3 cups flour

2 cups sugar

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

Stir in:

3 large eggs, lightly beaten

1 3/4 cups mashed ripe bananas (about 4 large)

1 (8 oz) can crushed pineapple, including juice

3/4 cup oil

1 1/2 tsp vanilla extract

Stir just until dry ingredients are moistened

grease and flour bundt pan

sprinkle 1 cup of the nuts in the pan

spoon in the batter

bake at 350 for 1 hour, or until long wooden pick comes out clean

cool on wire rack (in pan) for 15 minutes

remove from pan and cool completely

Glaze:

in food processor (which I don't have, I used a mixer), process (or beat):

4 oz cream cheese

2 cups sifted powdered sugar

1 tsp vanilla extract

1 to 2 Tbsp milk

drizzle the glaze over cooled cake

I put the remaining 1/2 cup nuts in a sandwich bag

and used my rolling pin to crush them

then sprinkled them on top