Ingredients Jump to Instructions ↓

  1. Cake: 1 (18 1/4-ounce) package reduced-fat yellow cake mix

  2. 1 (15 1/4-ounce) can crushed pineapple, drained well

  3. 1 (15-ounce) can sweet potato pieces, drained and mashed

  4. 1 1/3 cups water

  5. 3 large eggs

  6. 2 tablespoons vegetable oil

  7. 1 teaspoon ground cinnamon

  8. 1/2 teaspoon ground nutmeg

  9. Cream Cheese Frosting: 1 (8-ounce) package cream cheese, softened

  10. 3 tablespoon butter or margarine

  11. 1 (16-ounce) box powdered sugar

  12. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F (175°C). Grease and flour 3 (9-inch) round cake pans; set aside.

  2. Place all ingredients for cake in a large mixing bowl and beat at low speed with an electric mixer for 3 minutes. Distribute the batter evenly between the 3 prepared cake pans.

  3. Bake for 20 to 25 minutes or when pressed lightly in the center and cake springs back. Cool in pans on wire racks 10 minutes before removing from pans. Cool completely on wire racks.

  4. Frost between cooled cake layers, top and sides with Cream Cheese Frosting.

  5. For Cream Cheese Frosting: Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until smooth. Add vanilla and beat until well-blended. Makes 3 cups frosting.


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