Crushed pineapple adds a subtle fruity flavor to this tasty layered cake. The silky cream cheese frosting is a delicious complement.
—JOYCE WALTER NICHOLASVILLE, KY
PREP: 15 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 12 SERVINGS
1package yellow cake mix (regular size)
1can (15 ounces) sweet potatoes, drained and mashed
1cup water
1/2cup all-purpose flour
2eggs
1can (8 ounces) unsweetened crushed pineapple, well drained
2tablespoons canola oil
1teaspoon ground cinnamon
1teaspoon vanilla extract
1/2teaspoon ground nutmeg
FROSTING
2packages (8 ounces each) cream cheese, softened
1/2cup butter, softened
2teaspoons vanilla extract
7 1/2 cups confectioners’ sugar
1. In a large bowl, mix first 10 ingredients. Beat on low speed for 30 seconds. Beat on medium 2 minutes. Divide batter among three greased and floured 9-in. round baking pans.
2. 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.
3. For frosting, in a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in the confectioners’ sugar until smooth. Spread between layers and over top and sides of cake. Store in the refrigerator.