Sweet Potato Sheet Cake

  • Prep 15 min
  • Total 1 hr 40 min
  • Servings 12

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

Steps

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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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
210
% Daily Value
Total Fat
23g
36%
Saturated Fat
11g
55%
Trans Fat
1/2g
Cholesterol
90mg
30%
Sodium
420mg
18%
Potassium
220mg
6%
Total Carbohydrate
62g
21%
Dietary Fiber
1g
4%
Sugars
45g
Protein
4g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
8%
8%
Calcium
15%
15%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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