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Sweet Potato Cake with Cream Cheese Cranberry Frosting Recipe

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



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

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

Preheat oven to 350. Coat 13 x 9 baking dish with nonstick cooking spray.

In a large bowl, combine the cake mix, cinnamon, nutmeg, eggs, oil, water, sweet potatoes, crushed pineapple, and vanilla, mixing at low speed until well combined. Pour into prepared pan.

Bake for 24-26 minutes. Cool and frost with cream cheese frosting.

In mixing bowl, beat together cream cheese and butter. Gradually add powdered sugar, mixing until smooth. Add vanilla and cranberries.

Ice cake.

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