Name: Hummingbird Bundt Cake
Ingredients: 7 large ripe bananas, peeled and sliced into 2-inch pieces; 1 cup plus 1 1/2 tablespoons canola oil, divided; 3 large eggs; 1 (8-ounce) can crushed pineapple, undrained; 1 1/4 cups granulated sugar; 2/3 cup packed light brown sugar; 2 teaspoons vanilla extract; 3 cups all-purpose flour (about 12 3/4 ounces); 2 teaspoons pumpkin pie spice; 1 teaspoon baking soda; 1/2 teaspoon fine sea salt; 1 cup chopped toasted pecans; Baking spray with flour; 4 ounces cream cheese, softened; 1 1/4 cups powdered sugar; 3/4 teaspoon vanilla extract; 1 to 2 tablespoons water, divided; Dried pineapple flowers, pineapple fronds, and edible flowers (optional), for garnish (see “How to make dried pineapple flowers”)

Ingredients

7 large ripe bananas, peeled and sliced into 2-inch pieces
1 cup plus 1 1/2 tablespoons canola oil, divided
3 large eggs
1 (8-ounce) can crushed pineapple, undrained
1 1/4 cups granulated sugar
2/3 cup packed light brown sugar
2 teaspoons vanilla extract
3 cups all-purpose flour (about 12 3/4 ounces)
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup chopped toasted pecans
Baking spray with flour
4 ounces cream cheese, softened
1 1/4 cups powdered sugar
3/4 teaspoon vanilla extract
1 to 2 tablespoons water, divided
Dried pineapple flowers, pineapple fronds, and edible flowers (optional), for garnish (see “How to make dried pineapple flowers”)

Steps

Make the cake: Preheat oven to broil with rack about 5 inches from heat. Line a large rimmed baking sheet with foil. Toss together bananas and 1 1/2 tablespoons oil on baking sheet. Broil until browned and softened, 12 to 18 minutes. Transfer bananas and any juices to a large bowl. Mash bananas using a fork to yield 1 1/2 cups; discard or reserve any remaining banana for another use. Let cool slightly, about 10 minutes, stirring often.
Reduce oven temperature to 350°F with rack in center position. Add eggs, pineapple, granulated sugar, brown sugar, vanilla, and remaining 1 cup oil to bowl with banana; whisk until well combined. Stir in flour, pumpkin pie spice, baking soda, and salt until well combined. Fold in pecans.
Generously coat a 12-cup Bundt pan with baking spray. Spread cake batter evenly in prepared pan. Bake at 350°F until a wooden pick inserted into center of cake comes out clean, about 1 hour. Let cool in Bundt pan on a wire rack for 15 minutes. Invert cake onto wire rack; remove pan, and let cake cool completely, 2 to 3 hours.
Make the frosting: Whisk together cream cheese, powdered sugar, vanilla, and 1 tablespoon water in a medium bowl until smooth. Whisk in remaining 1 tablespoon water, 1 teaspoon at a time, until desired consistency is reached. Spoon frosting over cake. Garnish with pineapple flowers and fronds and edible flowers, if desired.