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| 2 | cups Gold Medal® all-purpose flour |
| 1 | cup granulated sugar |
| 1 | teaspoon baking powder |
| 1 | teaspoon baking soda |
| 3/4 | teaspoon salt |
| 1 1/2 | teaspoons ground cinnamon |
| 2 | cups shredded peeled sweet potato (1 large) |
| 3/4 | cup vegetable oil |
| 1 | teaspoon vanilla |
| 3 | eggs |
| 1 | can (8 ounces) crushed pineapple in juice, undrained |
| 3/4 | cup sweetened dried cranberries |
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| 1/2 | cup butter or margarine, softened |
| 1 | package (8 ounces) cream cheese, softened |
| 3 | cups powdered sugar |
| 1 | teaspoon vanilla |
| 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. |
| Bake 30 to 35 minutes. |
|
| When making ahead or freezing leftovers, tightly cover unfrosted or frosted cake and freeze up to 2 months. |
Nutrition Information:
615 ( 270); 30g ( 11g, ncg); 95mg; 420mg; 80g ( 2g, ncg); 6g 100%; 8%; 6%; 10% 2 ; 1 ; 2 ; 0 ; 6 5