Sweet Potato Cake with Pineapple Topping
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Sweet Potato Cake with Pineapple Topping
Sweet Potato Cake with Pineapple Topping
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
Prep time: 10 minutes, Cook time: 35 to 40 minutes

Preheat oven to 375F 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.
Nutritional Information:
320 calories, 4 g protein, 5 g total fat (1.5 g sat., 1 g trans), 66 g carbohydrate, 2 g fiber, 45 g sugar, 65 mg cholesterol, 330 mg sodium, 6.4 points