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Sweet Potato Pineapple Cake

 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 crushed pineapple, well drained
  • 2 tablespoons canola oil
  • 1 teaspoon ground cinnamon
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon ground nutmeg
  • FROSTING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup butter, softened
  • 2 teaspoons McCormick® Pure 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.
Nutritional 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.