Caramel-Frosted Hummingbird Cake

CONNIE BOLDA

By
@DuplinLady

If you enjoy banana bread and pineapple then this cake is a must...plus the caramel puts it over the top!!


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Comments:

Serves:

16

Prep:

1 Hr

Cook:

30 Min

Ingredients

3
eggs, lightly beaten
3 c
all purpose flour
2 c
sugar
1 Tbsp
baking powder
1 tsp
salt
1/4 tsp
ground cloves
2 c
mashed bananas
1 c
canola oil
1 1/2 tsp
vanilla extract
2 c
peeled, shredded uncooked sweet potatoes
8 oz
crushed pineapple, drained

CARAMEL FROSTING (MAKES FOUR CUPS)

1 c
butter
2 c
brown sugar, packed
1/2 c
milk
6 c
confectioners sugar

Directions Step-By-Step

1
FOR THE CAKE:
2
LET EGGS STAND AT ROOM TEMPERATURE 30 MINUTES. PREHEAT OVEN TO 350 DEGREES. GREASE AND FLOUR THREE 9-INCH ROUND CAKE PANS. LINE THE BOTTOMS WITH WAXED OR PARCHMENT PAPER; SET ASIDE.
3
IN A LARGE 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.
4
BAKE 30 MINUTES OR UNTIL PICK INSERTED NEAR CENTERS COMES OUT CLEAN. COOL IN PANS ON WIRE RACKS FOR 10 MINUTES. REMOVE FROM PANS, PEEL OFF PAPER AND COOL COMPLETELY.
5
PREPARE CARAMEL FROSTING. IN A LARGE SAUCEPAN MELT THE BUTTER AND ADD THE BROWN SUGAR. BRING THE MIXTURE TO A BOIL OVER MEDIUM HEAT WHIL STIRRING CONSTANTLY. COOK AND STIR FOR 1 MINUTE THEN COOL FOR 5 MINUTES. WHISK IN THE MILK UNTIL SMOOTH. WHISK IN THE CONFECTIONERS SUGAR. (AN ELECTRIC MIXER WITH A WHISK ATTACHMENT WORKS GREAT FOR THIS)
6
USE AT ONCE; FROSTING STIFFENS AS IT COOLS.

About this Recipe

Course/Dish: Cakes