Caramel-Frosted Hummingbird Cake 5.0 (2) 2 Reviews The rich caramel and butter frosting hardens while it cools sealing in the moist goodness of this layer cake recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 10, 2019 Print Rate It Share Share Tweet Pin Email Photo: 100628439.tif Prep Time: 1 hrs 5 mins Cool Time: 2 hrs Bake Time: 30 mins Total Time: 1 hrs 5 mins Servings: 16 Jump to Nutrition Facts Ingredients 3 eggs, lightly beaten 3 cup all-purpose flour 2 cup sugar 1 tablespoon baking powder 1 teaspoon salt ¼ teaspoon ground cloves 2 cup mashed bananas (5 medium) 1 cup cooking oil 1 ½ teaspoon vanilla 2 cup peeled, shredded uncooked sweet potatoes (about 1/2 lb.) 1 8 ounce can crushed pineapple (juice pack), drained 1 recipe Caramel Butter Frosting Caramel Butter Frosting 1 cup butter 2 cup packed brown sugar ½ cup milk 6 cup powdered sugar Directions 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. 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. 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 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 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. Rate it Print Nutrition Facts (per serving) 741 Calories 27g Fat 125g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 741 % Daily Value * Total Fat 27g 35% Saturated Fat 9g 45% Cholesterol 71mg 24% Sodium 310mg 13% Total Carbohydrate 125g 45% Total Sugars 101g Protein 3g Vitamin C 3.5mg 18% Calcium 70.7mg 5% Iron 2mg 11% Potassium 274mg 6% Folate, total 52.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.