Mile-High White Chocolate Hummingbird Cake

Mile-High White Chocolate Hummingbird Cake
Photo by Oxmoor House

Ingredients

  • 2 ½ cups milk, divided
  • 2 (3.4-oz) packages vanilla instant pudding mix
  • 2 cups chopped banana (about 3 medium)
  • 6 large eggs
  • 1 cup flaked sweetened coconut
  • 2 (18.25-oz.) packages white cake mix (we tested with Duncan Hines)
  • 1 (8-oz.) can crushed pineapple in juice
  • + 8 more ingredients
    • 2 cups chopped pecans, toasted
    • 4 teaspoons vanilla extract
    • 1 teaspoon almond extract
    • Garnish: toasted pecans
    • White Chocolate Cream Cheese Frosting
    • 2 teaspoons ground cinnamon
    • 1 (4-oz.) white chocolate baking bar, finely chopped (we tested with Ghirardelli)
    • 2 cups canola oil

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...

View full recipe at My Recipes

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