Holiday Sweet Potato Cake

Holiday Sweet Potato Cake
Holiday Sweet Potato Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • CAKE:

  • 2-cups all-purpose flour

  • 1-cup sugar

  • 1-tsp. baking powder

  • 1-tsp. baking soda

  • 3/4-tsp. salt

  • 1-1/2-tsp. ground cinnamon

  • 2-cups shredded, peeled sweet potato (1-lg.)

  • 3/4-cup vegetable oil

  • 1-tsp. vanilla

  • 3

    -eggs

  • 1-8

    oz. Crushed pineapple in juice, undrained

  • 3/4-cup dried cranberries

  • CREAM CHEESE FROSTING:

  • 1/2-cup butter or margarine, softened

  • 1-8

    oz. Cream cheese, softened

  • 3-cups powdered sugar

  • 1-tsp. vanilla

Directions

Heat oven to 350 degrees. Grease bottoms& sides of 2-round ,9" pans, with shortening, flour lightly. In a large bowl, mix flour, granulated sugar, baking powder, baking soda, salt & cinnamon. Add sweet potato, oil, 1-tsp. vanilla, the eggs& pineapple with juice. Beat on medium speed of mixer for 2- minutes. Stir in cranberries. Pour into pans. Bake 25-35 minutes or until a toothpick comes out clean. Cool 5-minutes, remove from pans to a wire rack. Cool completely, about one hour. In a medium bowl, beat frosting ingredients on medium speed until smooth. Fill layers &frost sides&top of cake. Garnish with additional cranberries if desired. Store covered in fridge.

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