Caramel-Frosted Hummingbird Cake

3 eggs, lightly beaten
3 cups all-purpose flour
2 cups sugar
1 Tbsp. baking powder
1 tsp. salt
1/4 tsp. ground cloves
2 cups mashed bananas {5 medium}
1 cup cooking oil
1-1/2 tsp. vanilla
2 cups peeled, shredded uncooked sweet potatoes {about 1/2 lb.}
1 8-oz. can crushed pineapple {juice pack}, drained
Caramel Butter Frosting


{Let eggs stand:}
at room temperature 30 minutes.
Preheat oven to 350.
Grease three 9-inch round cake pans.
Line bottoms with waxed or parchment paper.
Grease and flour paper; set aside.


{Combine:}
in bowl 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.


{Caramel Butter Frosting:}
In large saucepan melt 1 cup butter.
Add 2 cups packed brown sugar.
Bring to boiling over medium heat; stirring constantly.
Cook and stir 1 minute; cool 5 minutes.
Whisk in 1/2 cup milk until smooth.
Whisk in 6 cups powdered sugar until smooth.
Use at once; frosting stiffens as it cools.
{Makes 4 cups.}