Hummingbird Bundt Cake features a delicious combination of bananas, pineapple, fresh blackberries, cinnamon, and nuts, all topped with a cream cheese glaze.
Heat oven to 350° F. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, be sure to stir halfway through. Spray bundt pan well with non-stick cooking spray.
In a large bowl combine flour, sugar, baking soda, cinnamon and salt. Add eggs, bananas, pineapple, canola oil and vanilla stirring to dry ingredients and mix until combined. Gently fold in blackberries.
Sprinkle 1 cup toasted pecans into prepared Bundt pan. Spoon batter over pecans and bake at 350° for 60-70 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan and cool completely.
Blend the cream cheese and butter until combined. Add vanilla, sugar, and enough milk or cream to get a spoon-able or spreadable glaze consistency. Spoon or spread over the top of the cooled cake, and spread over the sides. Sprinkle remaining pecans on top of glaze. Enjoy!