HUMMINGBIRD POUND CAKE

Hummingbird Pound Cake image

Provided by @MakeItYours

Number Of Ingredients 11

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3 cups flour
1 tsp. each baking soda and ground cinnamon
1 cup butter, softened
2 cups granulated sugar
3 eggs
1-1/2 cups mashed fully ripe bananas (about 4)
1 can (8 oz.) crushed pineapple in juice, undrained
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-1/2 cups chopped PLANTERS Pecans, toasted, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 cups powdered sugar

Steps:

Heat oven to 325°F.
Combine flour, baking soda and cinnamon. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Add bananas, pineapple and dry pudding mix; beat 2 min. Gradually add flour mixture, mixing well after each addition. Stir in 3/4 cup nuts.
Pour into greased and floured 12-inch fluted tube pan.
Bake 1 hour 5 min. to 1 hour 15 min. or until toothpick inserted near center comes out clean. Cool cake in pan 20 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
Mix cream cheese and powdered sugar until blended. Spoon into piping bag fitted with large round tip; use to drizzle icing over cake. Sprinkle with remaining nuts.