Sweet Potato Cake – a delicious recipe with shortening, flour, sweet potatoes, plain spice cake mix, eggs, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0. Grease and flour two 9-inch round cake pans. Set aside. Mash sweet potatoes with heavy syrup in a large mixing bowl using a fork or potato masher. Set aside 1/2 cup for icing. Add the cake mix, eggs, oil and cinnamon. Blend with mixer on low speed for 1 minute; stop. Scrape down sides with rubber spatula; mix on medium for 2 to 3 minutes, scraping sides. Batter should be well combined and thickened. Divide batter between pans, smoothing out with spatula. Bake until they spring back when touched with a finger (approximately 28 to 31 minutes). Put on plate right side up. Spread with icing after cooling 10 minutes. Stack on second layer and finish icing.
309
kcal
Calories
28
g
Fat
7
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: shortening (for greasing pan), flour (for dusting pans), 1 (16 oz.) can sweet potatoes in heavy syrup, 1 (18.25 oz.) pkg. plain spice cake mix, and more.
Yes, Sweet Potato Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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