Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Set aside.
In a large bowl, whisk together flour, sugar, baking soda, cinnamon and salt; stir in beaten eggs, mashed bananas, pineapple, oil and vanilla, stirring just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan. Spoon batter over pecans.
Bake at 350° for 1 hour to 1 hour and 10 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 to wire rack, and cool completely (about 2 hours).
Prepare glaze by beating cream cheese, powdered sugar, vanilla, and 1 Tbsp. milk until well blended. Slowly add remaining 1 Tbsp. milk, beating until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining ½ cup toasted pecans.
Enjoy!
Notes
Recipe adapted from: February 2012 issue of Southern Living
Recipe by Salu Salo Recipes at https://salu-salo.com/hummingbird-bundt-cake/