Sweet Potato Cake Recipe - Cooking Index
1 | Pillsbury+ white cake mix | |
1 1/4 cups | 296ml | Water |
1 cup | 237ml | Sweet potatoes* |
1/4 cup | 59ml | Oil |
2 | Eggs | |
2 teaspoons | 10ml | Cinnamon |
1/2 teaspoon | 2.5ml | Nutmeg |
1/8 teaspoon | 0.6ml | Cloves |
1 teaspoon | 5ml | Vanilla |
1 cup | 146g / 5.1oz | Pecans - chopped |
1 cup | 93g / 3.3oz | Coconut |
Frosting | ||
1 | Pillsbury vanilla frosting | |
1 | Cream cheese - softened | |
2 teaspoons | 10ml | Vanilla |
* fresh or canned, mashed
Heat oven to 350F. Grease and flour 13x9 inch pan.
In large bowl, combine all cake ingredients except pecans and coconut at low speed until moistened; beat 3 minutes at high speed.
Stir in pecans and coconut. Pour batter into greased and floured pan.
Bake at 350F for 40-50 minutes or until toothpick inserted in center comes out clean.
Cool completely.
In small bowl, beat all frosting ingredients until smooth.
Frost cake.
Source:
Heather McIver
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