White Chocolate Hummingbird Cake
Cover cake in airtight container and freeze up to 1 month in advance.
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- 8 ounce(s) crushed pineapple in juice
- 2 package(s) white cake mix
- 2 package(s) vanilla instant pudding mix
- 6 large eggs
- 2 1/2 cup(s) milk divided
- 2 cup(s) canola oil
- 4 teaspoon(s) vanilla extract
- 1 teaspoon(s) almond extract
- 2 teaspoon(s) ground cinnamon
- 4 ounce(s) baking white chocolate finely chopped
- 1 cup(s) flaked sweetened coconut
- 2 cup(s) chopped pecans toasted
- 2 cup(s) banana chopped
- white chocolate cream cheese frosting
- pecans toasted, garnish
- Preheat the oven to 350 degrees.
- Drain the pineapple, reserving the juice for another use. Squeeze the pineapple well using several thicknesses of paper towels to remove excess moisture.
- Combine cake mix and the next seven ingredients in a large mixing bowl. Beat at a low speed with an electric mixer 2 minutes; beat at medium speed 3 minutes.
- Fold in the pineapple, white chocolate, and next three ingredients.
- Pour the batter into four greased and floured 9 inch round cake pans.
- Bake at 350 degrees for 34 to 36 minutes or until a wooden toothpic inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove the cake from the pans to wire racks, and cool completely. Wrap and chill layers for at least 1 hour or up to 24 hours.
- Using a serrated knife, slice cake layers in half horizontally to make eight layers. Place one layer, cut side up, on cake plate. Spread with 1/2 cup of white chocolate cream cheese frosting.
- Repeat the procedure six times. Place the final cake layer on top of the cake, cut side down. Spread the remaining frosting on the top and sides.
- Cover; chill in refrigerator overnight. Garnish if desired. Store in refrigerator.
This recipe is a personal recipe added by LindaM4 and has not been tested or endorsed by MyRecipes.
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White Chocolate Hummingbird Cake Recipe at a Glance
- COURSE: Cakes/Frostings