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.

Yield: 16 to 20 servings

Ingredients

Cake

1 (18.25 ounce) box 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 butter
1 (16 ounce) box powdered sugar
1 teaspoon vanilla extract

Instructions

Heat the oven to 350 degrees F. Coat three 9 inch round cake pans with nonstick cooking spray and dust with flour**.

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.
Pour into prepared pans.
Bake for 20 to 25 minutes or until a wooden pick inserted comes out clean.
Cool and ice cake with Cream Cheese Frosting.

Cream Cheese Frosting

In a mixing bowl, blend together the cream cheese and butter.
Gradually add the powdered sugar mixing until smooth.
Add vanilla extract. Blend again.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!

Nutrition

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

Attribution

Recipe and photo used with permission from: Louisiana Sweet Potato Commission
Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.