Better Homes and Gardens Caramel Frosted Hummingbird Cake

Recipe by Clevergirl7
READY IN: 1hr 5mins
SERVES: 16
YIELD: 16 slices
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Let eggs stand at room temperature 30 minute Preheat oven to 350 degrees. Grease 3 9 inch round cake pans. Line bottoms with waxed or parchment paper. Grease and flour paper. Set aside.
  • In bowl combine flour, white sugar, baking powder, salt and cloves. Stir in banannas, oil, eggs, and vanilla until thick. Stir in sweet potatoes and pineapple. Spread evenly in prepared pans.
  • Bake 30 minutes or until pick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans. Peel off paper. Cool completely.
  • Prepare caramel frosting by melting butter in large saucepan. Add brown sugar. Bring to boiling over medium heat. Cook and stir 1 minute. Cool 5 minutes. Whisk in milk until smooth. Whisk in powdered sugar until smooth. Use at once, frosting stiffens as it cools.
  • Place one layer, flat side up, on plate. Spread frosting on each layer and stack. (Do not frost sides.).