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caramel-frosted hummingbird cake

(3 ratings)
DuplinLady avatar
Blue Ribbon Recipe by
CONNIE BOLDA
@DuplinLady
Wallace, NC

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

Blue Ribbon Recipe

This caramel-frosted hummingbird cake is a springtime delight. The hummingbird cake is unique in that it includes grated sweet potato. It gives the cake a similar flavor to carrot cake. There are also notes of banana and pineapple that complement the buttery caramel frosting. This wonderful dessert combines a hummingbird cake and a caramel cake. We decorated it with a sprinkle of pecans for crunch, but it's just as delicious without them.

— The Test Kitchen @kitchencrew
►
(3 ratings)
yield 16 serving(s)
prep time 1 Hr
cook time 55 Min
method Bake

Ingredients For caramel-frosted hummingbird cake

  • 3 lg
    eggs, lightly beaten
  • 3 c
    all-purpose flour
  • 2 c
    granulated 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

How To Make caramel-frosted hummingbird cake

  • Prepping cake pans.
    1
    For the cake, grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper and set aside. Preheat the oven to 350 F.
  • Combine flour, sugar, baking powder, salt, and cloves.
    2
    In a large bowl, combine flour, sugar, baking powder, salt, and cloves.
  • Stir in bananas, oil, egg, and vanilla.
    3
    Stir in bananas, oil, egg, and vanilla extra until moist and thick.
  • Stir in sweet potatoes and pineapple.
    4
    Stir in sweet potatoes and pineapple.
  • Spread evenly into prepared pans.
    5
    Spread evenly into prepared pans.
  • Bake for 30 minutes.
    6
    Bake for 30 minutes or until a toothpick inserted near the center comes out clean.
  • Cool cakes.
    7
    Cool in pans for 10 minutes. Remove from pans. Peel off the paper and cool completely on a wire rack.
  • Melt the butter and brown sugar for the frosting.
    8
    Next, prepare the caramel frosting. In a large saucepan, melt the butter and brown sugar.
  • Bring the mixture to a boil over medium heat while stirring constantly.
    9
    Bring the mixture to a boil over medium heat while stirring constantly. Cook and stir for 1 minute more. Then cool for 5 minutes.
  • Whisking milk and butter mixture.
    10
    Whisk the milk and the butter/brown sugar mixture until smooth.
  • Whisking in confectioners' sugar.
    11
    Whisk in the confectioners' sugar. An electric mixer with a whisk attachment works great for this.
  • Frosting the cooled cake.
    12
    Frost the cake at once. The frosting stiffens as it cools.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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