Hummingbird Bundt Cake

Prep time : 20 minutes --- Total time : --3 hours -45 minutes -- Makes 12 servings
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                     teaspoon salt
3                        large eggs , lightly beaten
1 -3/4                 cups mashed ripen bananas (about 4 large)
1                        (8 ounce) can crushed pineapple (do not drain)
3/4                      cup canola oil
1 -1/2                   teaspoons vanilla extract
1 to 2                  tablespoons milk .

1)            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 .
2)           Prepare Batter : Stir together flour and next 4 ingredients in a large bowl ; stir in eggs and next 4 ingredients in a large bowl , 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 . Spoon batter over pecans .
3)            Bake at 350*F for 1 hour and 10 minutes or until a long wooden toothpick 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).
GLAZE :
4                       ounces cream cheese , cubed and softened
2                       cups sifted powdered sugar
1                       teaspoon vanilla extract
1 to 2               tablespoons milk

Prepare glaze ; Process cream cheese , powdered sugar , vanilla and 1 tablespoon milk in food processor until well blended . Add remaining 1 tablespoon milk --- 1 teaspoon at a time , processing until smooth . Immediately pour glaze over cooled cake and sprinkle with remaining 1/2 cup toasted pecans .