Sweet Potato Sheet Cake

Health score
2%
Sweet Potato Sheet Cake
100 min.
12
488kcal

Suggestions


Indulge in the delightful flavors of our Sweet Potato Sheet Cake, a perfect dessert that combines the warmth of autumn spices with the sweetness of orange and creamy frosting. This cake is not just a treat for the taste buds; it’s a celebration of seasonal ingredients that will leave your guests asking for seconds.

Imagine a moist, tender cake made with fluffy mashed sweet potatoes, enhanced by the aromatic notes of pumpkin pie spice and the zesty brightness of fresh orange juice. Each bite is a harmonious blend of flavors that evoke cozy gatherings and festive occasions. The vibrant orange hue of the cake is as inviting as its taste, making it a stunning centerpiece for any dessert table.

But the magic doesn’t stop there! Topped with a luscious cream cheese icing, this cake is elevated to a whole new level of decadence. The creamy frosting, infused with orange extract and garnished with a sprinkle of grated orange peel, adds a refreshing contrast to the rich cake beneath. It’s a dessert that not only satisfies your sweet tooth but also brings a touch of elegance to your meal.

Ready in just 100 minutes and serving up to 12 people, this Sweet Potato Sheet Cake is perfect for family gatherings, potlucks, or simply as a delightful end to your day. Treat yourself and your loved ones to this scrumptious dessert that’s sure to become a favorite!

Ingredients

  • medium cranberry-orange relish 
  • box cake mix yellow
  • teaspoons pumpkin pie spice 
  • cup sweet potatoes and into cooked mashed
  • cup milk 
  • 0.3 cup vegetable oil 
  •  eggs 
  • oz cream cheese softened
  • 0.5 cup butter softened
  • 2.5 cups powdered sugar 
  • teaspoon orange extract 
  • serving orange zest grated

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • hand mixer
  • toothpicks

Directions

  1. Heat oven to 350°F. Spray bottom only of 15x10x1-inch pan with cooking spray.
  2. Grate peel from orange to get about 1 1/2 tablespoons; set aside for Icing. Squeeze orange to get 1/3 to 1/2 cup juice.
  3. Place juice in large bowl.
  4. To bowl with orange juice, add remaining Cake ingredients. Beat with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  5. Pour batter into pan.
  6. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, at least 1 hour.
  7. In medium bowl, beat Icing ingredients until smooth.
  8. Spread onto cake. Store cake in refrigerator.

Nutrition Facts

Calories488kcal
Protein4.2%
Fat42.1%
Carbs53.7%

Properties

Glycemic Index
17.96
Glycemic Load
2.18
Inflammation Score
-8
Nutrition Score
9.4365216649097%

Flavonoids

Hesperetin
2.97mg
Naringenin
1.67mg
Luteolin
0.02mg
Kaempferol
0.02mg
Myricetin
0.02mg
Quercetin
0.05mg

Nutrients percent of daily need

Calories:488kcal
24.4%
Fat:23.18g
35.67%
Saturated Fat:11.05g
69.06%
Carbohydrates:66.53g
22.18%
Net Carbohydrates:65.26g
23.73%
Sugar:46.35g
51.5%
Cholesterol:82.78mg
27.59%
Sodium:463.95mg
20.17%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.2g
10.4%
Vitamin A:2184.55IU
43.69%
Phosphorus:205.71mg
20.57%
Calcium:154.5mg
15.45%
Vitamin B2:0.24mg
14.22%
Vitamin K:13.83µg
13.17%
Folate:41.33µg
10.33%
Selenium:7.09µg
10.13%
Vitamin E:1.46mg
9.71%
Vitamin B1:0.14mg
9.33%
Vitamin C:7.51mg
9.11%
Manganese:0.17mg
8.67%
Iron:1.28mg
7.11%
Vitamin B5:0.64mg
6.4%
Vitamin B3:1.16mg
5.79%
Vitamin B6:0.11mg
5.4%
Vitamin B12:0.31µg
5.14%
Fiber:1.27g
5.07%
Potassium:155.09mg
4.43%
Magnesium:14.49mg
3.62%
Copper:0.07mg
3.42%
Zinc:0.5mg
3.32%
Vitamin D:0.44µg
2.96%