Mile-High White Chocolate Hummingbird Cake
First printed in 1978, the Hummingbird Cake remains the most-requested Southern Living recipe of all time. The origin of the name is unknown, but its signature ingredients—mashed banana, pineapple, coconut and pecans—assure its continued popularity. Eight layers and a spoon-licking white chocolate-cream cheese frosting make this updated version more spectacular than the original. But it's easy as can be because of convenience products such as cake mix, instant pudding mix, and canned pineapple.
- YIELD: Makes 16 to 24 servings
- COOK TIME:36 Minutes
- PREP TIME:40 Minutes
- OTHER:1 Hour, 10 Minutes
- COURSE: Desserts, Cakes/Frostings
- 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
- Garnish: toasted pecans
1. Preheat oven to 350°.
2. Drain pineapple, reserving juice for another use. Squeeze pineapple well using several thicknesses of
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
4. Bake at 350° for 34 to 36 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on
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.