Yam Cake with Cream Cheese Cranberry Filling

A yummy yam cake filled and frosted with cream cheese frosting laced with sweet-tart dried cranberries.

Recipe Ingredients:

Cake:
1 (18.25-ounce) package yellow cake mix
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 large eggs
2 tablespoons light olive oil
1 1/3 cups water
1 (15-ounce) can yams, drained and mashed
1 cup drained crushed pineapple
1 teaspoon vanilla extract

Cream Cheese Cranberry Filling & Frosting:
1 (8-ounce) package cream cheese
3 tablespoons margarine or butter
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1/2 cup dried cranberries

Cooking Directions:

1. For Cake: Preheat oven to 350°F (175°C). Coat three 9-inch round cake pan with nonstick cooking spray.
2. In a large mixing bowl, combine the cake mix, cinnamon, nutmeg, eggs, oil, water, yams, crushed pineapple and vanilla, mixing at low speed until well combined. Pour into prepared pans.
3. Bake for 20 to 25 minutes or until wooden pick inserted comes out clean. Cool and ice with Cream Cheese Icing.
4. For Cream Cheese Cranberry Filling & Frosting: In mixing bowl, beat together cream cheese and margarine until creamy. Gradually add powdered sugar, mixing until smooth. Add vanilla, mixing well. Remove 2/3 cup icing and mix with cranberries. Use cranberry mixture to ice between layers and ice sides and top of the cake with the remaining icing.

Makes 12 servings.

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

Recipe courtesy of Louisiana Sweet Potato Commission.