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Sweet Potato Sheet Cake

 1 Ratings
1 Comments
  • Prep Time 15 min
  • Total Time 1 hr 40 min
  • Servings 12

Betty Crocker SuperMoist yellow cake is transformed into an autumn full-flavored dessert with a hint of orange. The icing on the cake? Cream cheese frosting, of course!

Deborah Harroun Recipe by Deborah Harroun
November 20, 2012

Ingredients

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

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  • 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.

Expert Tips

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

No nutrition information available for this recipe.

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