Mile-High White Chocolate Hummingbird Cake

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Recipe bykandjfulmer

Categories:
- Cake
- Chocolate

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Ingredients:

Cake:
1 can(s) (8-ounce) crushed pineapple in juice
2 package(s) (18 1/4 ounces) white cake mix
2 package(s) (3 2/5 ounces) 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
1 bar(s) (4-ounce) white chocolate, finely chopped
1 cup(s) flaked sweetened coconut
2 cup(s) chopped pecans, toasted
2 cup(s) chopped banana
Toasted pecans, for garnish
White Chocolate Cream Cheese Frosting:
3 cup(s) white chocolate morsels
3 package(s) (8-ounce) cream cheese, softened
3/4 cup(s) butter, softened
7 1/2 cup(s) powdered sugar

Preheat oven to 350 degrees F.
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 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.
Bake at 350 degrees F 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.
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.
Microwave white chocolate morsels in a microwave-safe bowl at medium (50 percent power) 3 minutes; stir until smooth.
Combine cream cheese and butter in a large mixing bowl; beat at medium speed with an electric mixer until creamy. Add melted chocolate, beating well. Gradually add powdered sugar, beating at low speed until blended. Beat at medium speed until mixture reaches desired spreading consistency.