Pound Cake

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Pound Cake

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
8-oz can crushed pineapple in juice, undrained
1 pkg vanilla flavor instant pudding
1-1/2 cups chopped pecans, toasted, divided
4 oz cream cheese, softened
2 cups powdered sugar

Heat oven to 325°.

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 a large round tip.  Use to drizzle icing over cake. Sprinkle with remaining nuts.  Serves 16

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