Ingredients:

Cake Batter
1 1/2 cups chopped pecans
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspon salt
3 large eggs, lightly beaten
1 3/4 cups mashed ripe bananas (about 4 large)
1 (8 ounce) can crushed pineapple (do not drain)
3/4 cup canola oil
1 1/2 teaspoon vanilla extract

Glaze
4 ounces cream cheese, cubed and softened
2 cups sifted powdered sugar
1 teaspoon vanilla extract
1 to 2 tablespoons milk

Preparation:

1- Preheat oven to 350° Fahrenheit. Bake pecans in a single layers in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Grease and flour 14-cup bundt pan (set aside).
2- Stir together flour, sugar, baking soda, ground cinnamon and salt. Stir just until dry ingredients are moistened.
3- Sprinkle 1 cup toasted pecans into greased and floured 14-cup bundt pan. Spoon batter over pecans.
4- Bake for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in the center comes out clean.
5- Cool cake in pan on a wire rack for 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
6- Prepare the glaze: Process cream cheese, powdered sugar, vanilla and 1 tablespoon of milk in a food processor until well blended.
7-Add remaining 1 tablespoon of milk and process until smooth.
8- Pour glaze over cooled cake and sprinkle with remaining 1/2 cup of toasted pecans.

Enjoy, Bon Appétit, Buen Provecho!                                                                 EdibleReflections.com