Sweet Potato Cake with Pineapple Topping


Welcome Fall

Recipe Theme

Welcome Fall with our delicious seasonal recipes!

See below for more...

 

Recipe Center

Sweet Potato Cake with Pineapple Topping
Sweet Potato Cake with Pineapple Topping
Ingredients
1 1/4 cups cooked, mashed sweet potatoes (not yams)
2 Raley's Eggs
1/2 cup milk
2 cups crushed pineapple (juice packed) well drained, divided
1 1/2 cups Bisquick Baking Mix
1 1/2 cups brown sugar divided
1 tsp. McCormick Pumpkin Pie Spice
1 cup dried cranberries
Directions
Prep time: 10 minutes, Cook time: 35 to 40 minutes

Preheat oven to 375°F and spray a 9-inch round baking pan
with nonstick cooking spray. Combine sweet potatoes, eggs,
milk and 1/2 cup pineapple in a medium bowl; set aside. In a
small bowl, stir together baking mix, 3/4 cup brown sugar
and pumpkin pie spice. Add to liquid ingredients with
cranberries; stir until dry ingredients are moistened. Turn
into prepared pan and bake for 35 to 40 minutes or until a
cake tester inserted in the center comes out clean. While
cake is baking, combine remaining pineapple and brown sugar
in a small saucepan. Cook over medium heat for 5 minutes or
until excess liquid has cooked off. Serve cake wedges with
pineapple topping. Makes 8 servings.

Tip! This cake is even better the second day.
Wine Suggestion

Bookmark and Share

Comments   To add your comments, please log in.