Hummingbird Bundt Cake

With its signature flavors of banana, pineapple, pecans, and spice, this hummingbird Bundt cake will fly your tastebuds off to someplace warm and sunny. Top with a cinnamon-spiced cream cheese icing and more toasted pecans for a cake that will disappear as quickly as the bird it’s named after.

• 1 and 1/4 cups (160g) chopped pecans, divided
• 3 cups (375g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon salt
• 3 large eggs, at room temperature
• 3/4 cup (180ml) vegetable oil (or canola oil)
• 2 Tablespoons (30ml) pineapple juice
• 1/2 cup (120g) sour cream, at room temperature
• 1 and 1/4 cups (250g) granulated sugar
• 1/4 cup (50g) packed light or dark brown sugar
• 2 teaspoons pure vanilla extract
• 1 cup (230g) mashed banana (about 3 medium or 2 large ripe bananas)
• 1 cup (225g) finely chopped pineapple (canned or fresh, drained)

• 4 ounces (113g) full-fat brick-style cream cheese, softened to room temperature
• 4 Tablespoons (56g) unsalted butter, softened to room temperature
• 1 cup (120g) confectioners’ sugar
• 2–3 Tablespoons (30–45ml) whole milk, slightly warmed
• 1 teaspoon pure vanilla extract
• optional: pinch of cinnamon, to taste