Best My Delicious Gingered Sweet Potato Pineapple Cake Recipes

SWEET POTATO BUNDT CAKE

Sweet Potato Bundt Cake image

Old Fashioned Sweet Potato Bundt Cake is delicious and comforting. Features real mashed sweet potatoes and a cinnamon sugar glaze.

Provided by Julie Clark

Categories Dessert

Number Of Ingredients 16

Ingredients

3 1/2 cups mashed sweet potatoes* ((about 4 large))
2 1/2 cups granulated sugar (500 grams)
2/3 cup 2% milk
2/3 cup vegetable oil
4 large eggs
3 1/2 cups all-purpose flour (455 grams)
2 teaspoon baking soda
1 1/2 teaspoon salt
1 teaspoon nutmeg
2 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon baking powder
2 cups powdered sugar
1 1/2 teaspoons cinnamon
4-5 tablespoons heavy cream ((or more to get the consistency you'd like))
walnuts for topping (optional)

Steps:

Preheat oven to 350 degrees Fahrenheit. Grease a 12 cup bundt pan with shortening, then dust with flour. Or you can use Baker's Joy spray.
In a large mixing bowl, mash sweet potatoes in 2 tablespoons of liquid.
Add sugar, milk, oil, and eggs to mashed sweet potatoes and mix well.
Add flour, baking soda, salt, nutmeg, cinnamon and allspice, and baking powder. Mix well.
Pour evenly into the prepared bundt pan. Bake for about 1 hour. The exact time will depend on the type of pan you have. Test the cake with a toothpick or an internal thermometer. The cake should be about 200º Fahrenheit.
Cool for 15 minutes in the pan. Turn out onto a wire rack to cool completely.
To make the icing, combine the powdered sugar and cinnamon in a small bowl. Add 3 tablespoons of heavy cream. Mix until it is smooth. Add more heavy cream, one tablespoon at a time, until the glaze is thin enough to spread or drizzle.
Drizzle the cinnamon icing on the bundt cake. Sprinkle with walnuts if you'd like.
Store in an airtight container at room temperature.

Nutrition Facts : Calories 431 kcal, Carbohydrate 71 g, Protein 6 g, Fat 14 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 63 mg, Sodium 504 mg, Fiber 1 g, Sugar 42 g, ServingSize 1 serving

PINEAPPLE AND GINGER UPSIDE-DOWN CAKE

Pineapple and Ginger Upside-Down Cake image

This was the first cake I ever made by myself seeing as it's soo simple. I find the pineapple flavor gets stronger the night after, and as a result the ginger flavor decreases. You can omit the ginger if you wish but I find the flavors really compliment each other. I originally got the recipe from a book but had to tweak a thing or two and so now this is just right. Produces one small cake

Provided by Dani3758

Categories Dessert

Time 55m

Yield 1 small cake, 8 serving(s)

Number Of Ingredients 9

Ingredients

2 ounces butter (1/4 cup)
2 ounces brown sugar (1/6 cup)
1 (227 g) can pineapple rings (drained weight 140g)
2 candied cherries, halved (optional)
4 ounces butter (1/2 cup)
4 ounces light brown sugar (2/3 cup)
2 eggs, beaten
4 ounces self-raising flour (1 cup)
2 teaspoons ground ginger

Steps:

Grease an 8 inch tin.
To make topping: put the butter and sugar into a small bowl and beat together till nice and fluffy.
Pour into tin. Place pineapple rings on top and cherries in the middle, personally I hate cherries so I never use them.
To make the cake. beat together sugar and butter till fluffy.
Mix in the pre-beaten eggs a little at a time.
Sift in flour and ginger and mix.
Add the pineapple juice from tin - I normally don't use quite all of it, but over 3/4. The batter should be quite thin. Mix again.
Pour batter into tin, smoothing the top.
Bake at 180C/360F for 35 mins, or until an inserted toothpick or knife comes clean and cake is golden on top. I find that if the cake is golden on top but the middle isn't cooked, lowering the heat to 140 degrees C (280 F) and baking until middle is cooked is the best solution and sometimes if a cake is being particularly stubborn with the middle not cooking lowering it further to 100 degrees C (200F) Although I've never had to with this particular cake.
When cake is ready turn over and release tin so the pineapple rings are on top.

BILLIE'S SOUTHERN SWEET POTATO CAKE

Billie's Southern Sweet Potato Cake image

I made sweet potato cakes for my kids when they were younger and they told me in their little voices, "Mommy, you're the best baker." Little did they know that was Mommy's first attempt at homemade cake! -Billie Williams-Henderson, Bowie, Maryland

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 20 servings.

Number Of Ingredients 17

Ingredients

4 large eggs, room temperature
2 cups sugar
2 cups canola oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon salt
3 cups shredded peeled sweet potatoes (about 2 medium)
1 cup finely chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, beat eggs, sugar, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, spices and salt; gradually beat into egg mixture. Stir in sweet potatoes and walnuts., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool completely in pan on a wire rack., In a small bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cooled cake. Refrigerate leftovers.

Nutrition Facts : Calories 519 calories, Fat 36g fat (8g saturated fat), Cholesterol 67mg cholesterol, Sodium 276mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.

MY DELICIOUS GINGERED SWEET POTATO PINEAPPLE CAKE

My Delicious Gingered Sweet Potato Pineapple Cake image

This cake came about with having 3 sweet potatoes in my pantry, that would soon be going bad...I had some candied ginger in my fridge and plenty of pineapple, so I thought, what a great combination...so here is my ending results...scrumptiously moist & delicious! Sweet potatoes aren't just for Thanksgiving! Enjoy my recipe!

Provided by Cassie *

Categories Cakes

Time 1h20m

Number Of Ingredients 19

Ingredients

1 3/4 c cooked & peeled sweet potato - mashed ( about 3 med potatoes )
20 oz crushed pineapple - drained and juice squeezed out
2 c sugar
1 c oil
4 eggs
2 3/4 c flour
2 tsp ground cinnamon
1 tsp baking soda
1 Tbsp candied ginger - minced
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
GLAZE
1 - 1 1/4 c confectioners' sugar
1/2 c chopped pecans
1/3 c heavy cream
1/2 c butter
3/4 c brown sugar
1 tsp vanilla

Steps:

1. Preheat oven to 325 degree F. Spray a 9 - 12 cup Bundt cake pan with non stick cooking spray - I use bakers secret.
2. Pierce potatoes and microwave for roughly 8 minutes, cool, peel and cut into chunks.
3. In a medium bowl, whisk together, flour, soda, baking powder, cinnamon, ginger, candied ginger and salt. Set aside.
4. In a medium sized bowl; mix potatoes with well drained pineapple, until potatoes are smooth.
5. Add oil and sugar, mix until well blended. Add eggs 2 at a time, blending well after each addition.
6. Now, add flour mixture and beat until well blended. Stir in vanilla.
7. Pour batter into prepared Bundt pan. Bake for 60 - 65 minutes or until pick inserted comes out clean.
8. Cool cake on rack for 15 minutes, carefully turn cake onto serving platter and finish cooling completely. Make glaze when cake is just luke warm.
9. Glaze: Sift powdered sugar in mixing bowl with chopped pecans. In a medium saucepan; add cream, sugar and butter. Over low heat; melt butter and sugar together, until sugar is melted. Bring to a boil, stirring continuously for 2 minutes. Pour into the confectioners' sugar and pecan mixture. Whisk until smooth...if you want a thicker glaze add more sugar. I let it set up for a few minutes, then pour over cake. Delicious!
10. Enjoy!