| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 40 min |
| Cook: | 55 min |
| Yield: | 10 servings |
| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 40 min |
| Cook: | 55 min |
| Yield: | 10 servings |
Ingredients
- Butter flavored cooking spray (recommended: Mazola Pure)
- 1 (18.25-ounce) box spice cake mix
- 2 cups leftover mashed candied sweet potatoes or yams
- 3 eggs
- 1 teaspoon coconut extract
- 1 1/4 cups evaporated milk
- 1/4 cup vegetable oil
- 2 (12-ounce) cans whipped cream cheese frosting
- 1 1/2 teaspoons rum extract
- 3/4 cup leftover cranberry sauce, drained if necessary
- 2 1/2 cups shredded coconut
Instructions
- Preheat oven to 350 degrees F. Lightly spray 2 (8 or 9-inch) round cake pans with butter flavored cooking spray; set aside.
- In a large mixing bowl, combine cake mix, mashed sweet potatoes, eggs, coconut extract, evaporated milk, and oil. Use an electric mixer to beat on low speed for 30 seconds. Scrape down sides of bowl and beat for 2 minutes on medium speed.
- Divide batter between prepared cake pans. Bake in preheated oven for 45 to 55 minutes or until a toothpick inserted in middle of cakes comes out clean. Let cakes cool in pan for 10 minutes. Invert onto a wire cooling rack to cool completely.
- In a medium mixing bowl, combine frosting and rum extract; set aside.
- Place 1 of the cooled cake layers on serving plate. Cut a triangle from the bottom corner of a small zip-top bag. Spoon 1/4 cup of frosting into bag and secure top with 1 hand. Use other hand to guide bag and squeeze a thick border of frosting around the edge of the cake layer. Spoon cranberry sauce in the center of frosting border.
- Carefully place the other cake layer on top. Frost cake with remaining frosting. Sprinkle with coconut and gently pat to adhere to frosting. Slice and serve.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 822 |
| Total Fat | 40 g |
| Saturated Fat | 20 g |
| Carbohydrates | 111 g |
| Dietary Fiber | 5 g |
| Sugar | 57 g |
| Protein | 8 g |
| Cholesterol | 64 mg |
| Sodium | 523 mg |
| Serving Size | 1 of 10 servings |
| Calories | 822 |
| Total Fat | 40 g |
| Saturated Fat | 20 g |
| Carbohydrates | 111 g |
| Dietary Fiber | 5 g |
| Sugar | 57 g |
| Protein | 8 g |
| Cholesterol | 64 mg |
| Sodium | 523 mg |
Reviews
Best I’ve ever had,thanks
Yummy!!! The cake was similiar to a moist banana bread. The cake and cranberry filling would be a great breakfast treat. I LOVE rum but it over powered the cake. Next time I will use half or omit all together, not really needed.
OH MY GOSH this cake is good! Leave it to Sandra to take leftovers, a cake mix, some extracts, and create something truly inspiring. I confess, I doubted just how sweet potato casserole, cranberry sauce, coconut, and rum extracts were all going to go together. Beautifully, that’s the answer. My only departure from the recipe was I only added 1 tsp. of rum extract to the icing, but if you like a strong alcohol taste, it really could tolerate the 1 1/2 tsp. Kudos to you, Sandy!
Fantastic recipe! Prepared it at Thanksgiving and my family loved it!
My kids loved it.
Do not use the whole 1 1/2 tsp of rum extract. It is way too overpowering and ruins the cake. Use 1/2 tsp or substitute with vanilla. Also use more cranberry berry sauce thats the best part.
Everyone loved this cake this thanksgiving. It was moist and delicious and easy to make. I substitued the cranberry sauce with rasberry pastry filling which came out really good. I plan on making this cake again for my mothers christmas party.
This cake was tasty and a good use of Thanksgiving leftovers. I used buttermilk instead of evaporated milk. I also strained the cranberries and put them in the actual batter and baked this cake in a bundt pan. It turned out really well. I glazed it with the frosting. The texture was dense and moist.
This cake was simple and delicious. I did substitute vanilla for the rum and strained the liquid from my cranberry sauce. Otherwise perfect.
This Cake was a Hit! It turned out so moist and delicious. The cranberry sauce complemented the taste of the cake so well. I can’t wait to make it again this year!!! YUM!!!