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Sweet Potato Sheet Cake

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  • Prep 15 min
  • Total 1 hr 40 min
  • Servings 12
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Betty Crocker™ Super Moist™ 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!
By Deborah Harroun
Updated Nov 20, 2012
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  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    The cake can be made ahead of time. Bring to room temperature before serving.
  • tip 2
    This cake could also be made into a layer cake for a more dramatic presentation.


Nutrition Facts are not available for this recipe
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