Sweet Potato Cake With Cream Cheese Filling Recipe

Name: Sweet Potato Cake With Cream Cheese Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 ounces yellow cake mix; 1 ½ cups baked sweet potatoes; ½ cup whole milk; ⅓ cup oil; 4 eggs; 1 ½ teaspoons pumpkin pie spice, divided; 8 ounces cream cheese; 1 cup powdered sugar; 8 ounces Cool Whip; ¼ cup caramel ice cream topping; ¼ cup chooped toasted pecans

Servings: persons

18 ounces yellow cake mix
1 ½ cups baked sweet potatoes
½ cup whole milk
⅓ cup oil
4 eggs
1 ½ teaspoons pumpkin pie spice, divided
8 ounces cream cheese
1 cup powdered sugar
8 ounces Cool Whip
¼ cup caramel ice cream topping
¼ cup chooped toasted pecans

1
Preheat oven to 350.
2
Beat cake mix, 1 cup sweet potato, milk, oil, eggs and 1 teaspoons spice in large bowl with mixer until well blended.
3
Pour into 2 layers (I make 4 then layers to avoid splitting).
4
Bake 28 to 30 minutes (or 14 minutes if making thin layers) or until toothpick inserted in center comes out clean.
5
Beat cream cheese in medium bowl with mixer until creamy.
6
Add sugar, remaining spice and sweet potato (1/2 cup) -- mix well.
7
Gently stir in cool whip.
8
AFTER CAKE IS COMPLETELY COOL, put 1/3 of the mixture between the layers.
9
JUST BEFORE SERVING, drizzle with caramel and top with pecans.

824

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 18 ounces yellow cake mix, 1 ½ cups baked sweet potatoes, ½ cup whole milk, ⅓ cup oil, and more.

Yes, Sweet Potato Cake With Cream Cheese Filling 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.

Sweet Potato Cake With Cream Cheese Filling

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