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Holiday Sweet Potato Cake

  • 12servings
  • 130minutes
  • 615calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, D, E
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups Gold Medal® all-purpose flour

  2. 1 cup granulated sugar

  3. 1 teaspoon baking powder

  4. 1 teaspoon baking soda

  5. 3/4 teaspoon salt

  6. 1 1/2 teaspoons ground cinnamon

  7. 2 cups shredded peeled sweet potato (1 large)

  8. 3/4 cup vegetable oil

  9. 3 eggs

  10. 1 can (8 ounces) crushed pineapple in juice, undrained

  11. 3/4 cup sweetened dried cranberries

  12. 1/2 cup butter or margarine, softened

  13. 1 package (8 ounces) cream cheese, softened

  14. 3 cups powdered sugar

  15. 1 teaspoon vanilla

Instructions Jump to Ingredients ↑

  1. Heat oven to 350ºF. Grease bottoms and sides of 2 round pans, 9x1 1/2 inches, with shortening; lightly flour.

  2. In large bowl, mix flour, granulated sugar, baking powder, baking soda, salt and cinnamon. Add sweet potato, oil, 1 teaspoon vanilla, the eggs and pineapple with juice. Beat with electric mixer on medium speed 2 minutes. Stir in cranberries. Pour into pans.

  3. Bake 25 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool 5 minutes; remove from pans to wire rack. Cool completely, about 1 hour.

  4. In medium bowl, beat all Cream Cheese Frosting ingredients with electric mixer on medium speed until smooth. Fill layers and frost side and top of cake. Garnish edge with additional dried cranberries if desired. Store covered in refrigerator.

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