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Sweet Potato Cake with Cream Cheese Cranberry Filling Recipe

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This recipe for Sweet Potato Cake with Cream Cheese Cranberry Filling, by , is from Theresa's Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, December 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 package yellow cake mix
1 teaspoon ginger
1/2 teaspoon nutmeg
3 large eggs
2 tablespoons oil
1 1/3 cups water
1 (15 oz) can sweet potatoes; drained and mashed
1 cup drained crushed pineapple
1 teaspoon vanilla

Cream Cheese Cranberry Filling and Frosting:
1 (8 oz) cream cheese
3 tablespoons butter
1 (16 oz) package powdered sugar
1 teaspoon vanilla
1/2 cup dried cranberries

Directions:
Directions:
Preheat oven to 350.

Grease 3 9 inch round cake pans.

In bowl, combine cake mix, cinnamon, nutmeg, eggs, oil, water, sweet potatoes, crushed pineapple and vanilla. Pour into prepared pans.

Bake 20-25 minutes; cool completely.

In bown, beat together cream cheese and butter; add powdered sugar, mixing until smooth; add vanilla.

Remove 2/3 cup icing and mix with cranberries. Use cranberry mixture to ice between layers and ice sides and top of cake with remaining frosting.

Number Of Servings:
Number Of Servings:
16

 

 

 

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