Sweet Potato Sheet Cake
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Deborah Harroun
Updated Nov 20, 2012
Betty Crocker™ Super Moist™ yellow cake is transformed into an autumn full-flavored dessert with a hint of orange. The icing on the cake? Cream cheese frosting, of course!
Sweet Potato Sheet Cake
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- Prep Time 15 min
- Total 1 hr 40 min
- Servings 12
- Ingredients 12
Ingredients
Cake
- 1 medium orange
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 2 teaspoons pumpkin pie spice
- 1 cup mashed cooked sweet potato
- 1 cup milk
- 1/3 cup vegetable oil
- 3 eggs
Icing
- 1 package (8 oz) cream cheese, softened
- 1/2 cup butter, softened
- 2 1/2 cups powdered sugar
- 1 teaspoon orange extract
- Reserved grated orange peel
Instructions
-
Step1Heat oven to 350°F. Spray bottom only of 15x10x1-inch pan with cooking spray.
-
Step2Grate peel from orange to get about 1 1/2 tablespoons; set aside for Icing. Squeeze orange to get 1/3 to 1/2 cup juice. Place juice in large bowl.
-
Step3To bowl with orange juice, add remaining Cake ingredients. Beat with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
-
Step4Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, at least 1 hour.
-
Step5In medium bowl, beat Icing ingredients until smooth. Spread onto cake. Store cake in refrigerator.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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