Hummingbird Cake

Just to clear up some confusion, Hummingbird cake does not actually have pieces of  actual hummingbird nor hummingbird nectar. I know...what a relief!

{http://greenlimbs.com/spring-is-springing/}

Actually, Hummingbird Cake is deliciously moist with subtle tropical flavors and rich, creamy frosting!

• Ingredients

• 1 (8-oz.) can crushed pineapple 
• 2 (18.25-oz.) packages white cake mix OR to make from scratch go here
• 6 (1 oz) packages sugar-free vanilla instant pudding mix
• 6 large eggs
• 2 1/2 cups milk, divided
• 2 cups canola oil
• 4 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1 (4-oz.) white chocolate baking bar, finely chopped (we tested with Ghirardelli)
• 1 cup flaked unsweetened coconut
• 2 cups chopped pecans, toasted (2Bit omitted this to accomodate the allergic)
• 1 cups chopped banana (about 1 1/2 bananas) 
• Recipe was adapted from:
  { http://www.myrecipes.com/recipe/mile-high-white-chocolate-hummingbird-cake-10000001727431/} 
  All directions on post are according to 2Bit's changes

  
  
  Preparation
• • 1. Preheat oven to 350°.
  • 2. Drain juice from pineapple
  • 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.

May 2Bit point out that 3 of the eggs are store bought and 3 of them are fresh eggs from free- range chickens at my mom's farm in Wilmore?! (The brighter ones are the farm-fresh ones.) Crazy huh?

5. Cakes must be chilled to cut in half. 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. Store in refrigerator.

Even if you screw up slicing a layer in half, as I did this last one, frosting covers a multitude of sins!!

Ingredients

• 3 cups white chocolate morsels
• 3 (8-oz.) packages cream cheese, softened
• 3/4 cup butter, softened
• 7 1/2 cups sifted powdered sugar

Preparation

• 1. Microwave white chocolate morsels in a microwave-safe bowl at MEDIUM (50% power) 3 minutes; stir until smooth.
• 2. 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