HOLIDAY SWEET POTATO CAKE

Holiday Sweet Potato Cake image

Try a southern specialty you'll find very similar to familiar moist and delicious carrot cake.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h10m

Yield 12

Number Of Ingredients 16

Ingredients

2 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 cups shredded peeled sweet potato (1 large)
3/4 cup vegetable oil
1 teaspoon vanilla
3 eggs
1 can (8 ounces) crushed pineapple in juice, undrained
3/4 cup sweetened dried cranberries
1/2 cup butter or margarine, softened
1 package (8 ounces) cream cheese, softened
3 cups powdered sugar
1 teaspoon vanilla

Steps:

Heat oven to 350°F. Grease bottoms and sides of 2 round pans, 9x1 1/2 inches, with shortening; lightly flour.
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.
Bake 25 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool 5 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
In medium bowl, beat all Cream Cheese Frosting ingredients with electric mixer on medium speed until smooth. Fill layers and frost side and top of cake. Garnish edge with additional dried cranberries if desired. Store covered in refrigerator.

Nutrition Facts : Calories 615, Carbohydrate 80 g, Cholesterol 95 mg, Fat 6, Fiber 2 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 420 mg