I love this cake! From a B H & G issue from a couple of years ago which included several other cake recipes. I have made this in layers, as recipe states, but also in a 9X13 pan on another occasion. A very rich, sweet cake. Go for it!
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.).