Caramel-Frosted Hummingbird Cake

The rich caramel and butter frosting hardens while it cools sealing in the moist goodness of this layer cake recipe.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

3.5 by 21 people

Rate This!

  • Makes: 16 servings
  • Prep: 1 hr 5 mins
  • Cool: 2 hrs
  • Bake: 30 mins 350°F

Caramel-Frosted Hummingbird Cake

Directions

  1. Let eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease three 9-inch round cake pans. Line bottoms with waxed or parchment paper. Grease and flour paper; set aside.
  2. In bowl combine flour, sugar, baking powder, salt, and cloves. Stir in bananas, oil, eggs, and vanilla until moist and thick. Stir in sweet potatoes and pineapple. Spread evenly in prepared pans.
  3. 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.
  4. Prepare Caramel Butter Frosting. Place one layer, flat side up, on plate. Spread top only with 1-1/4 cups frosting. Stack and frost remaining layers. Makes 16 servings.

Caramel Butter Frosting

Directions

  1. In large saucepan melt butter; add brown sugar. Bring to boiling over medium heat; stirring constantly. 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. Makes 4 cups.
Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Caramel-Frosted Hummingbird Cake)

  • Per serving:
  • 741 kcal cal.,
  • 27 g fat
  • (9 g sat. fat,
  • 10 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 71 mg chol.,
  • 310 mg sodium,
  • 125 g carb.,
  • 2 g fiber,
  • 101 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
rate this recipe!
add review

Reviews (1)

21 Ratings
1562 Days Ago
this is an easy recipe to follow & make with a pretty decent result. it was not really bad but it is NOT the best Hummingbird Cake I have baked. i got another recipe that is way delicious (maybe because it uses butter instead of oil). i got the recipe from a BHG cookbook years ago & whenever i bake that cake it never fails to get positive feedbacks & always goes fast. it is so good even unfrosted or with just a dust of some confectioners' sugar or even without any. as for the Caramel frosting that is used here, i would NOT really recommend it!!! TOO hard to make... TOO much work... TOO MUCH sugar (2 cups` + 6 cups!!!! SO NOT HEALTHY!) ... it makes the cake weigh like a TON! do NOT waste your precious time with it... MOVE ON!

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close