Sweet Potato Cake With Orange-Cream Cheese Frosting

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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