White Chocolate Hummingbird Cake

WHITE CHOCOLATE HUMMINGBIRD CAKE
1 (8-oz.) can crushed pineapple in juice
2 (18.25-oz.) pkgs. white cake mix
2 (3.4-oz.) pkgs. vanilla instant pudding mix
6 large eggs
2 ½ c. milk, divided
2 c. canola oil
4 t. vanilla
1 t. almond extract
2 t. ground cinnamon
1 (4-oz.) white chocolate baking bar, finely chopped
1 c. flaked sweetened coconut
2 c. chopped toasted pecans
2 c. chopped bananas
White chocolate cream cheese frosting, (store bought or homemade)
Toasted pecans, garnish

1. Preheat oven 350.
2. Drain pineapple, reserving juice for another use. Squeeze pineapple well with paper towels to remove excess moisture.
3. Combine cake mix and next 7 ingredients. Beat at low with electric mixer for 2 minutes; then on medium for 3 minutes.
4. Fold in pineapple, white chocolate and next 3 ingredients.
5. Pour batter into 4 greased and floured 9” round cake pans.
6. Bake 350 for 35-37 minutes or until wooden pick inserted in center comes out clean.
7. Cool in pans on wire racks for 10 minutes. Remove from pans and place on wire racks and cool completely.
8. Wrap cake layers in plastic and chill for at least 1 hour.
9. Using a serrated knife, slice cake layers in half horizontally to make 8 layers.
10. Place 1 layer, cut side up on cake plate.
11. Spread with ½ c. of frosting. Repeat with each layer. Place final cake layer on top with cut side down.
12. Spread remaining frosting on sides and top of cake.
13. Cover and chill overnight.
14. Garnish if desired with pecans. Store in refrigerator.
    *Cover cake in airtight container and freeze up to 1 month. Thaw in refrigerator overnight before serving.