This new take on hummingbird cake captures the nostalgia of a timeless Southern dessert

Though it's beloved in the South, hummingbird cake wasn't something I grew up eating. This classic dessert is typically baked as an iced layer cake, but I make a bundt version, thanks to Sharon, my friend who introduced me to it at an unforgettable luncheon on the bay. Use crushed pineapple, but don't drain the juice off like I accidentally did the first time I made this recipe — you use the juice in the cake. *** Recipe: Hummingbird Bundt Cake Yields 16 servings Prep Time 30 minutes Cook Time 60-70 minutes Ingredients The cake 1 1/2 cups pecans, chopped, toasted and divided 3 cups all-purpose flour 2 cups sugar 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 3 eggs, beaten 1 3/4 to 2 cups mashed banana 1 8 oz. cream cheese 2 cups sifted powdered sugar 1 teaspoon vanilla 2 tablespoons milk or cream, plus extra Directions Preheat the oven to 350 degrees.