Count your blessings...

Sweet Potato Cake


1  Betty Crocker Super Moist yellow cake mix
1/2 cup chopped pecans, if desired
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 eggs
1 can (18 ounces) vacuum packed sweet potatoes or 2 medium sweet potatoes, cooled and mashed =1 3/4 cups)

Additional chopped pecans if desired
Betty Crocker Cream cheese icing

1- Heat oven to 350°. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, with shortening; lightly flour.

2- Beat all ingredients except icing and additional pecans in large bowl with electric mixer on low speed 30 seconds (batter will be thick). Beat on medium speed 2 minutes, scrapping bowl frequently. Pour into pan.

3- Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen.
 Cool completely, about 1 hour.
Spread icing over top of cake. Sprinkle with pecans. Store covered in refrigerator.

High Altitude (3500 to 6500 feet): Bake 35 to 40 minutes.

1 Serving: Calories 315 (Calories from Fat 70); Fat 8g



  1. Sounds wonderful. I have to try it. Hope you had a great day!

  2. I so throughly agree with this post and am glad to have found your blog.

  3. Dear Suzy, as I love sweet potatoes (here they are not so common) and just having two in the kitchen it is really an inventation to bake your cake. I also looked how that baking mix looks like so I can take a similar I get here. I hope you had have a nice Thanksgiving! Greetings from Bavaria Germany, where the first snow lies. Anja


Thank you for your comments!