Sweet Potato Sheet Cake

Sweet Potato Sheet Cake

Blogger Deborah Harroun of Taste and Tell makes a simple sweet potato cake with a hint of orange. Learn to make this recipe with our how-to article.

Prep Time

15

Minutes

Total Time

1:40

Hr:Mins

Makes

12

servings

Cake
1
medium orange
1
box Betty Crocker® SuperMoist® yellow cake mix
2
teaspoons pumpkin pie spice
1
cup mashed cooked sweet potato
1
cup milk
1/3
cup vegetable oil
3
eggs
Icing
1
package (8 oz) cream cheese, softened
1/2
cup butter, softened
2 1/2
cups powdered sugar
1
teaspoon orange extract
Reserved grated orange peel
  1. Heat oven to 350°F. Spray bottom only of 15x10x1-inch pan with cooking spray.
  2. Grate peel from orange to get about 1 1/2 tablespoons; set aside for Icing. Squeeze orange to get 1/3 to 1/2 cup juice. Place juice in large bowl.
  3. To bowl with orange juice, add remaining Cake ingredients. Beat with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
  4. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, at least 1 hour.
  5. In medium bowl, beat Icing ingredients until smooth. Spread onto cake. Store cake in refrigerator.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
The cake can be made ahead of time. Bring to room temperature before serving.
This cake could also be made into a layer cake for a more dramatic presentation.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.