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1
Preheat oven to 350u00b0.
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2
Grease 3 (9-inch) round cake pans with shortening; line pans with wax paper, and grease paper.
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3
Dust with flour and shake out excess.
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4
Drain and press pineapple between paper towels to remove excess moisture; set pineapple aside.
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5
Beat butter and sugars at medium speed with an electric mixer until fluffy; add eggs, 1 at a time, beating just until yellow disappears.
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6
Combine flour and next 4 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
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7
Beat at low speed until blended after each addition, stopping to scrape bowl as needed.
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8
Stir in reserved pineapple, sweet potatoes, and next 3 ingredients until blended.
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9
Pour batter into prepared pans.
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10
Bake for 25-30 minutes or until a wooden pick inserted in center comes out clean.
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11
Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
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12
Make frosting-.
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13
Peel orange sections, removing any bitter white pith.
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14
Process cream cheese and butter in a food processor just until smooth.
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15
Add 3 orange sections; process 20 seconds or until mixture is smooth (reserve remaining orange section for another use).
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16
Transfer cream cheese mixture to a mixing bowl; gradually add powdered sugar, beating at low speed until blended; stir in vanilla.
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17
Spread frosting between layers and on top and sides of cake; garnish with candied pecans and orange zest, if desired.
