Ingredients for Sweet Potato Cake With Cream Cheese Icing
- White Cake Mix
- Vanilla Instant Pudding Mix
- Water
- Mashed Sweet Potatoes
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Clove
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup shredded coconut
- Vanilla Frosting
- 8 ounces cream cheese, softened
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How to Make Sweet Potato Cake With Cream Cheese Icing
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, vegetable oil, eggs, vanilla extract, and spices (cinnamon, nutmeg, ginger, cloves). Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Stir in the chopped pecans and shredded coconut.
- Pour batter into the prepared pan and bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- While the cake cools, prepare the frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth.
- Gradually add the powdered sugar, mixing until light and fluffy. Add vanilla extract and a splash of milk if needed to reach desired consistency.
- Once the cake is completely cool, frost the top evenly with the cream cheese frosting.
- Garnish with extra shredded coconut and/or chopped pecans (optional).
- Refrigerate for at least 30 minutes before serving to allow the frosting to set. Can be made a day ahead and stored in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
137g
Fat
40g
Carbs
17g
