Dress up boxed white cake mix for fall with this sweet potato dessert. In addition to the sweet spuds, a pinch of pumpkin pie spice, a cup of dried cranberries, and a handful of chopped pecans give this sweet potato cake recipe major autumnal vibes.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 350°F. Grease and lightly flour two 9x1-1/2-inch round cake pans; set aside.

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  • In a large mixing bowl, combine cake mix, sweet potatoes, eggs, water, oil, and pumpkin pie spice. Beat with an electric mixer on low speed just until combined. Beat on medium speed for 2 minutes more, scraping bowl occasionally. Stir in cranberries and finely chopped pecans. Spread batter into prepared pans.

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  • Bake for 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly on wire racks.

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  • Place one cake layer on a serving plate. Frost top of the cake with about 1/3 cup cream cheese frosting. Top with the second cake layer. Frost top and sides of cake with remaining frosting. Sprinkle with additional toasted pecans.

Nutrition Facts

520 calories; 24 g total fat; 5 g saturated fat; 6 g polyunsaturated fat; 9 g monounsaturated fat; 53 mg cholesterol; 393 mg sodium. 198 mg potassium; 76 g carbohydrates; 2 g fiber; 6 g protein; 63 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 0 mcg vitamin b12; 91 mg calcium; 2 mg iron;

Reviews (1)

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3.0 stars
09/29/2019
With so many of your subscribers being in the "baby Boomer" set, none of us need all the sugar this has as made. I may try it as a bundt cake with no frosting. Pleas have more recipes with those of us who have to watch our sugar in mind.