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Sweet Potato Pineapple Cake

Crushed pineapple adds moistness and subtle fruity flavor to this tasty layered cake. The cream cheese frosting is mouthwatering.—Joyce Walter, Nicholasville, Kentucky

12 ServingsPrep: 15 min. Bake: 20 min. + cooling

Ingredients

1 package yellow cake mix (regular size)
1 can (15 ounces) sweet potatoes, drained and mashed
1 cup water
1/2 cup all-purpose flour
2 eggs
1 can (8 ounces) unsweetened DOLE® Crushed Pineapple in 100% Pineapple Juice, well drained
2 tablespoons canola oil
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
FROSTING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
7-1/2 cups confectioners' sugar

Directions

In a large bowl, combine the first 10 ingredients. Beat on low speed
for 30 seconds. Beat on medium for 2 minutes.
Divide the batter among three greased and floured 9-in. round baking
pans. Bake at 350° for 20-25 minutes or until a toothpick
inserted near the center comes out clean. Cool for 10 minutes before
removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat the cream cheese, butter and

2 of 2

Sweet Potato Pineapple Cake (continued)

Directions (continued)

vanilla until fluffy. Gradually beat in confectioners' sugar until
smooth. Spread between layers and over top and sides of cake. Store
in the refrigerator. Yield: 12 servings.

Nutrition Facts: 1 serving (1 slice) equals 703 calories, 22 g fat (11 g saturated fat), 77 mg cholesterol, 431 mg sodium, 124 g carbohydrate, 2 g fiber, 6 g protein.