Rating: 4.1 stars
21 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
  • 21 Ratings

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

Source: Better Homes and Gardens

Gallery

Credit: 100628439.tif

Recipe Summary

cool:
120 mins
bake:
30 mins at 350°
prep:
65 mins
Servings:
16
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Caramel-Frosted Hummingbird Cake

Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

Instructions Checklist
  • 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.

Nutrition Facts (Caramel-Frosted Hummingbird Cake)

741 calories; total fat 27g; saturated fat 9g; polyunsaturated fat 10g; monounsaturated fat 6g; cholesterol 71mg; sodium 310mg; potassium 274mg; carbohydrates 125g; fiber 2g; sugar 101g; protein 3g; vitamin a 2721IU; vitamin c 4mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 52mcg; vitamin b12 0mcg; calcium 71mg; iron 2mg.

Caramel Butter Frosting

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews

21 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
11/19/2017
This is a GREAT cake. I made this I'm a 9x13 pan for a party. None left. The icing is very sweet, but I couldn't stop eating it.
Rating: 5 stars
10/18/2017
A big hit every time. Recipe makes too much frosting (which is delicious), so I cut it in half
Rating: Unrated
03/17/2013
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!
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