AuthorLucille O'NealCategoryDessertsThis is my Hummingbird Pineapple Upside-Down Bundt Cake. Frankly, I think it should be called "Shaq's Special Upside-Down Dunk Cake." Because anytime you have pineapple and cream cheese anything you're going to have a winner.
Preheat the oven to 350 degrees. Prepare a 10-cup bundt pan with baking spray. Set aside.
In a large bowl, whisk together dry ingredients (flour, sugar, salt, cinnamon, and baking soda). In a medium bowl, whisk together wet ingredients (eggs, canola oil, pineapple with juices, and vanilla). Pour the wet ingredients over the dry ingredients and mix well. Fold in the bananas and pecans and transfer to the prepared pan.
Bake the cake for 55 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool on a wired rack for 10 minutes and then transfer to serving plate and cool for another 15 minutes.
Make the glaze with a hand or stand mixer. Combine the cream cheese, butter, powdered sugar, milk, vanilla, and orange zest. Beat until smooth.
Pour half of the glaze over the cooled cake. Cut and serve with remaining glaze on the side. Cake and remaining glaze can be stored in separate sealed containers in the refrigerator for 3 days. Serve at room temperature.