Sensational Sweet Potato Cake
A moist, spiced sweet potato cake with pineapple, perfect for fall gatherings or special occasions, topped with creamy frosting for a deliciously comforting dessert.
Ingredients
Instructions
- Beat all ingredients at low speed with electric mixer until well blended.
- Pour the batter into three 9-inch round cake pans coated with vegetable cooking spray and dusted with flour.
- Bake at 350°F (175°C) for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean.
- Cool in the pans on wire racks for 10 minutes.
- Remove from pans onto wax paper and cool completely on wire racks.
- Spread cream cheese frosting between layers, on top, and on the sides of the cake.
Tips & Substitutions
For the best texture, ensure the sweet potato is well-mashed with no lumps. You can substitute the yellow cake mix with a gluten-free version to make this dessert suitable for gluten-sensitive guests. If you want to enhance the flavor, consider adding a pinch of nutmeg or using coconut milk instead of skim milk. This cake is also delightful with a sprinkle of chopped nuts on top.
Serving Suggestions
This sweet potato cake pairs beautifully with cream cheese frosting, which complements its natural sweetness. Consider serving it with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. For a delightful twist, try serving it alongside Gramma'S Hot Cakes for a brunch spread that delights guests with a variety of flavors.
Storage & Reheating
Store leftover cake in an airtight container in the refrigerator for up to 5 days. To keep the cake moist, you can place a piece of parchment paper between the cake and the lid of the container. If you want to reheat a slice, use the microwave for 10-15 seconds or warm in the oven at 300°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sensational Sweet Potato Cake contains roughly 560 calories, with 7g protein, 97g carbohydrates, and 8g fat. It is an excellent source of calcium (26% of the Daily Value) and iron (20% of the Daily Value), and a good source of protein and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh sweet potatoes instead of canned?
Yes, you can use fresh sweet potatoes. Simply peel, boil, and mash them until smooth. You'll need about 1-1/2 cups of mashed sweet potatoes to replace the canned version. Make sure to drain any excess moisture to avoid a runny batter.
How can I make this cake vegan?
To make this cake vegan, replace the eggs with flaxseed meal (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg). Substitute skim milk with almond milk or any plant-based milk. Ensure the cake mix is dairy-free, and you can use vegetable oil as is.
What can I use instead of cream cheese frosting?
If you're looking for an alternative to cream cheese frosting, try making a simple buttercream using vegan butter and powdered sugar. For a lighter option, a whipped coconut cream can also work well, adding a nice tropical flair to the cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).