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A sensational, 'cake-mix-easy', fix-it-up
and call it homemade sweet potato cake with cream cheese frosting.
Sensational Sweet
Potato Cake
- Cake:
- 1 (18.25-ounce) package reduced-fat yellow
cake mix
1 (15 1/4-ounce) can crushed pineapple, drained well
1 (15-ounce) can sweet potato pieces, drained and mashed
1 1/3 cups water
3 large eggs
2 tablespoons vegetable oil
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
Cream Cheese Frosting:
- 1 (8-ounce) package cream cheese, softened
3 tablespoon butter or margarine
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
- Preheat oven to 350°F (175°C).
Grease and flour 3 (9-inch) round cake pans; set aside.
- 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.
- 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.
- Frost between cooled cake layers, top
and sides with Cream Cheese Frosting.
- 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.
Makes 1 (3-layer) cake.
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