Ingredients: |
Ingredients: 1 (8-oz.) can crushed pineapple in juice
2 (18.25-oz.) packages white cake mix (we tested with Duncan Hines)
2 (3.4-oz) packages vanilla instant pudding mix
6 large eggs
2 1/2 cups milk, divided
2 cups canola oil
4 teaspoons vanilla extract
1 teaspoon almond extract
2 teaspoons ground cinnamon
1 (4-oz.) white chocolate baking bar, finely chopped (we tested with Ghirardelli)
1 cup flaked sweetened coconut
2 cups chopped pecans, toasted
2 cups chopped banana (about 3 medium)
White Chocolate Cream Cheese Frosting
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Directions: |
Directions:1. Preheat oven to 350°.
2. Drain pineapple, reserving juice for another use. Squeeze pineapple well using several thicknesses of paper towels to remove excess moisture.
3. Combine cake mix and next 7 ingredients in an 8-qt. mixing bowl. Beat at low speed with an electric mixer 2 minutes; beat at medium speed 3 minutes. Fold in pineapple, white chocolate, and next 3 ingredients. Pour batter into 4 greased and floured 9-inch round cake pans.
4. Bake at 350° for 34 to 36 minutes or until a wooden pick 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.
5. 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 1/2 cup White Chocolate Cream Cheese Frosting. Repeat procedure 6 times. 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 refrigerator.
Note: Cover cake in an airtight container and freeze up to 1 month in advance. Thaw in refrigerator overnight before serving. |
This recipe for Mile-High White Chocolate Hummingbird Cake is from