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Holiday Sweet Potato Cake

Try a southern specialty you'll find very similar to familiar moist and delicious carrot cake.

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( 35 Ratings)

35 Ratings

5 Stars 51%

4 Stars

3 Stars

2 Stars

1 Stars 26%

Member Reviews ( 7 )

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Prep Time 30 min
Total Time 2 hr 10 min
Servings 12

Ingredients

Cake

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

Cream Cheese Frosting

1/2: cup butter or margarine, softened

1: package (8 ounces) cream cheese, softened

3: cups powdered sugar

1: teaspoon vanilla

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Directions

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.

EXPERT TIPS

Expert Tips

When making ahead or freezing leftovers, tightly cover unfrosted or frosted cake and freeze up to 2 months.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 615
Calories from Fat: 270),

% Daily Value

Total Fat: 30g; 30%
(Saturated Fat 11g, 11% ),
Cholesterol: 95mg; 95%;
Sodium: 420mg; 420%;
Total Carbohydrate: 80g; 80%
(Dietary Fiber 2g 2% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 100%;
Vitamin C: 8%;
Calcium: 6%;
Iron: 10%;

Exchanges:

2 Starch; 1 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 7 Reviews View All

Posted 12/6/2011 1:08:21 PM REPORT ABUSE LadybugBaker said:

Rating:

I made this cake this last weekend for a potluck at church, the only thing left on the plate was some icing specks. It was very moist and delicious. My husband is picky but likes carrot cake and he liked this. My friends 6 year old told me it was very good. To say the least I got alot of compliments. I will be baking this again it was fast and easy.

This reply was: Helpful Inspiring