Mile-High White Chocolate Hummingbird Cake

Name: Mile-High White Chocolate Hummingbird Cake
Prep time: 40 min
Cook time: 36 min
Total time: 1 d 2 h 26 min
Yield: Makes 16 to 24 servings
Ingredients: 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 ½ 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

21 Ratings
16 Reviews

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.

Recipe by Oxmoor House March 2008

Gallery

Credit: Oxmoor House

Recipe Summary

prep:

40 mins

cook:

36 mins

additional:

1 day 1 hr 10 mins

total:

1 day 2 hrs 26 mins

Yield:

Makes 16 to 24 servings

Directions

Step 1
Preheat oven to 350°.

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Step 2
Drain pineapple, reserving juice for another use. Squeeze pineapple well using several thicknesses of paper towels to remove excess moisture.
Step 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.
Step 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.
Step 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.
Step 6
Note: Cover cake in an airtight container and freeze up to 1 month in advance. Thaw in refrigerator overnight before serving.

Chef's Notes

To prepare a 4-layer White Chocolate Hummingbird Cake instead, use half of all ingredients in both cake and frosting recipes. Follow cake recipe as directed in Steps 1 through 4, except use only 2 greased and floured 9-inch round cake pans. In Step 5, slice the 2 cake layers in half horizontally to make 4 layers. Follow White Chocolate Cream Cheese Frosting recipe as directed except microwave white chocolate morsels in Step 1 for only 1 1/2 minutes. Assemble cake as directed. Both the 8- and 4-layer versions of this delicious cake slice best after they have chilled overnight.

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MyRecipes Member

11/07/2022

Excellent baby shower cake(s). Got great raves from guests and waitress ! Since the mile high version makes a stunning presentation but problematic serve (need large plates), I made two cakes which worked well. This was my fourth time making this special event dessert and think the white chocolate adds just the right 👌🏼

JonaJohnson

11/05/2017

GREAT RECIPE!!!

Question - Now that the manufacturer of the cake mix have reduced the amount of product (by 2 to 3oz.), do I need to adjust the amount of wet ingredients I use?

CakenGiftsin12

05/22/2017

"I love this recipe! Very awesome taste".This recipe is really beneficial for everyone.Thanks for sharing good recipe with us.http://www.cakengifts.in/cake-delivery-in-maharani-bagh-delhi

MaryLouise48

01/08/2014

Why does recipe say "2 1/2 cups milk, divided? Directions say nothing about dividing it. Cake was overly moist but delicious

osequin

11/29/2013

This cake was absolutely outstanding! I halved the recipe and everything came out perfectly. You could never tell I used cake mix. Even the non-nut lovers liked it! I will definitely make this again. The only change I made was I used about a cup less powdered sugar in the cream cheese frosting (which I could not stop eating!)

BettyMathews

02/28/2013

This is the best cake I have ever had!

auntiepatch

01/05/2013

CennaLlipscomb: Did you look at the picture??? If you are going to make and eat this cake you DON'T CARE about the nutrituonal value! Don't leave a review like this UNLESS you have made it and can give it a REVIEW. That is why they call it a REVIEW.

CennaLipscomb

09/26/2012

Where is the nutritional values for this cake?

tildey65

11/13/2011

I made this for my wedding cake. There was enough cake to serve 50 +. We had 35 guests. There was no cake left!!! Absolutely the best cake I've ever had!! Everyone else agreed as well! I made it exactly according to the recipe (except I doubled it!) and I wouldn't change a thing. I didn't think the bananas were overpowering the cake. All the flavors blended very nicely. I think it helps if you don't use over-ripe bananas but rather ones that are "just" ripe. Thank you for posting the recipe!

DonnaRicotta

01/11/2011

This cake was awesome! I made it for an office party and after one of my co-workers tasted it she said she didn't want anything else...even the dessert she brought. Another emailed me that they "hurt themselves eating this cake because it was so good".

Nicolefortin

11/09/2010

Cake was impressive and delicious. Easy to make. Flavors are very nice. Everybody loved it , will make again for a special occasion.

countrygramma

08/11/2010

If I could give 10 stars, I would! Very good and moist. Full of flavor, very impressive and pretty!!A keeper for sure

RVRoadie

01/24/2010

Worth the effort - a big hit!

TarynElise

12/26/2009

After having my eye on this recipe for awhile, I made this for my husband's birthday. The kids and I tasted the batter and we thought it was going to be delicious. However, once we baked it, the bananas were overpowering- and I LOVE bananas. All of the other flavors just seemed to get lost. Had I known, I would have definitely left them out and it would have been a great cake.

amandakvl

12/06/2009

I made a half recipe and my family loved it! It's our new Birthday cake recipe. There are many flavors they all compliment each other perfectly. The cake is moist and well balanced with the white chocolate frosting. Excellent!

DIXIECHICK

12/11/2008

MADE THIS CAKE FOR THANKSGIVING. RECEIVED RAVE REVIEWS. THE ONLY THING I CHANGED WAS THAT I ADDED A LITTLE MORE POWDERED SUGAR TO THE ICING BECAUSE IT WAS A LITTLE TOO SOFT. DEFINITELY WORTH THE EFFORT. IT IS A KEEPER

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