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Holiday Sweet Potato Cake

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  • Prep 30 min
  • Total 2 hr 10 min
  • Servings 12
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Try a southern specialty you'll find very similar to familiar moist and delicious carrot cake.
Created Nov 18, 2010
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Ingredients

  • Cake
  • 2 cups (500 mL) all-purpose flour
  • 1 cup (250 mL) granulated sugar
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 3/4 tsp (3 mL) salt
  • 1 1/2 tsp (7 mL) ground cinnamon
  • 2 cups (500 mL) shredded peeled sweet potato
  • 3/4 cup (175 mL) vegetable oil
  • 1 tsp (5 mL) vanilla
  • 3 eggs
  • 1/2 can (398 mL/14 FL oz) crushed pineapple in juice, undrained
  • 3/4 cup (175 mL) sweetened dried cranberries
  • Frosting
  • 2 tubs Betty Crocker* Whipped Deluxe* Cream Cheese Frosting

Steps

  •  
    1
    Heat oven to 350ºF. Grease bottoms and sides of 2 round pans, 9x1 1/2 inches, with shortening; lightly flour.
  •  
    2
    In large bowl, mix flour, granulated sugar, baking powder, baking soda, salt and cinnamon. Add sweet potato, oil, 1 teaspoon vanilla, the eggs and pineapple with juice. Beat with electric mixer on medium speed 2 minutes. Stir in cranberries. Pour into pans.
  •  
    3
    Bake 25 to 35 minutes or until toothpick inserted in centre of cake comes out clean. Cool 5 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
  •  
    4
    Fill layers and frost side and top of cake with frosting. Garnish edge with additional dried cranberries if desired. Store covered in refrigerator.

Expert Tips

  • Tip 1
    How-To : When making ahead or freezing leftovers, tightly cover unfrosted or frosted cake and freeze up to 2 months.

Nutrition Information

No nutrition information available for this recipe
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