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Yam Cake With Cream Cheese Cranberry Filling

Cake:

1 (18.25-ounce) package yellow cake mix

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

3 large eggs

2 tablespoons canola oil

1 1/3 cups water

1 (15-ounce) can sweet potatoes (yams), drained and mashed or 1 cup fresh sweet potatoes, cooked and mashed

1 cup drained crushed pineapple

1 teaspoon vanilla extract

 

Cream Cheese Cranberry Filling & Frosting:
1 (8-ounce) package cream cheese
3 tablespoons margarine or butter
1 (16-ounce) box confectioners’ (powdered) sugar
1 teaspoon vanilla extract
1/2 cup dried cranberries

1. For Cake: Preheat oven to 350°F (175°C). Coat three 9-inch round cake pan with nonstick cooking spray.
2. In a large mixing bowl, combine the cake mix, cinnamon, nutmeg, eggs, oil, water, sweet potatoes, crushed pineapple and vanilla, mixing at low speed until well combined. Pour into prepared pans.
3. Bake for 20 to 25 minutes or until wooden pick inserted comes out clean. Cool and ice with Cream Cheese Icing.
4. For Cream Cheese Cranberry Filling & Frosting: In mixing bowl, beat together cream cheese and margarine until creamy. Gradually add confectioners' sugar, mixing until smooth. Add vanilla, mixing well. Remove 2/3 cup icing and mix with cranberries. Use cranberry mixture to ice between layers and ice sides and top of the cake with the remaining icing.

Makes 16 to 20 servings.

Recipe courtesy of Louisiana Sweet Potato Commission. Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

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