Ingredients: |
Ingredients: 1 (8 ounce) can crushed pineapple in juice
2 (18.25 ounce) packages white cake mix
2 (3.4 ounce) packages vanilla instant pudding mix
6 large eggs
2 ½ cups milk, divided
2 cups canola oil
4 teaspoons vanilla extract
1 teaspoon almond extract
2 teaspoons ground cinnamon
1 (4 ounce) white chocolate baking bar, finely chopped
1 cup flaked sweetened coconut
2 cups chopped pecans, toasted
2 cups chopped banana (about 3 medium)
White Chocolate Cream Cheese Frosting
10 ounces White Chocolate, chopped
10 ounces Cream Cheese
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1/4 teaspoon salt
1 1/4 teaspoons pure vanilla extract
2 1/2 cups Confectioners Sugar
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Directions: |
Directions:Preheat oven to 350 degrees. Drain pineapple, reserving juice for another use. Squeeze pineapple well using several thicknesses of paper towels to remove excess moisture. Combine cake mix and next 7 ingredients in an 8 quart mixing bowl. Beat at low speed with an electric mixer for 2 minutes; beat at medium speed for 3 minutes. Fold in pineapple, white chocolate and next 3 ingredients. Pour batter into 4 greased and floured 9 inch round cake pans. Bake at 350 degrees for 34 to 36 minutes or until wooden toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour or up to 24 hours. Using a serrated knife, slice cake layers in half horizontally to make 8 layers. Place 1 layer, cut side up, on cake plate. Spread with ½ cup White Chocolate Cream Cheese Frosting. Repeat procedure 6 times and then place final cake layer on top of cake, cut side down. Spread remaining frosting on top and sides of cake. Cover; chill in refrigerator overnight. Garnish, if desired. Store in the refrigerator.
White Chocolate Cream Cheese Frosting
Melt the chocolate in a bowl set over a pot of gently simmering water. Remove from heat, cool until lukewarm, and set aside. Beat the cream cheese and butter until smooth in a large bowl with a mixer set on medium speed. Add the melted chocolate, salt, and vanilla and mix until incorporated. Add sugar and mix until frosting is light and fluffy. Store refrigerated for up to 2 days. |
This recipe for Mile-High White Chocolate Hummingbird Cake is from