Best Sweet Potato Pineapple Cake Recipes

SWEET POTATO PINEAPPLE CAKE

Sweet Potato Pineapple Cake image

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

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 12 servings.

Number Of Ingredients 15

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 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

Steps:

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

Nutrition Facts : Calories 703 calories, Fat 22g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 431mg sodium, Carbohydrate 124g carbohydrate (96g sugars, Fiber 2g fiber), Protein 6g 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!