Sensational Sweet Potato Cake

Sensational Sweet Potato Cake

Move over carrot cake and try this fabulous three layer spicy cake iced with a rich Cream Cheese Frosting. This popular cake is easily prepared with a cake mix.



  • 1 package reduced-fat yellow cake mix
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 large eggs
  • 2 tablespoons canola oil
  • 1 1/3 cups water
  • 1 (15 ounce) can sweet potatoes (yams), drained and mashed or 1 cup fresh sweet potatoes, cooked and mashed
  • 1 cup drained crushed pineapple
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 1 (8-ounce) package light cream cheese
  • 3 tablespoons margarine
  • 1 (16 ounce) box powdered sugar
  • 1 teaspoon vanilla extract


  1. Heat the oven to 350 degrees F. Coat three 9-in round cake pans with nonstick cooking spray and dust with flour.
  2. Cake: In a large mixing bowl, combine the cake mix, cinnamon, nutmeg, eggs, oil, water, sweet potatoes, crushed pineapple and vanilla extract. Mix at a low speed until well combined.
  3. Pour into prepared pans.
  4. Bake for 20 to 25 minutes or until a wooden pick inserted comes out clean.
  5. Cool and ice cake with Cream Cheese Frosting.
  6. Cream Cheese Frosting: In a mixing bowl, blend together the cream cheese and margarine.
  7. Gradually add the powdered sugar mixing until smooth.
  8. Add vanilla extract. Blend again.

Yield: 16 to 20 servings

Per serving: Cal 272.2 (22% from fat); Fat 6.88g; Protein 3.052g; Carb 50.33g; Chol 34.86mg; Sodium 262.2mg

* Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

Recipe and photo used with permission from: Louisiana Sweet Potato Commission

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