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Yam Cake with Cream Cheese Cranberry Filling recipe

A ‘cake-mix-easy’, fix-it-up and call ithomemade yummy yam cake with a luscious cream cheese fillingand frosting laced with sweet-tart dried cranberries.

Recipe: Yam Cake with CreamCheese Cranberry Filling

Cake:1 (18.25-ounce) package yellow cake mix1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg3 large eggs2 tablespoons canola oil1 1/3 cups water1 (15-ounce) can yams, drained and mashed1 cup drained crushed pineapple1 teaspoon vanilla extractCream Cheese Cranberry Filling &Frosting:
1 (8-ounce) package cream cheese
3 tablespoons margarine or butter
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1/2 cup dried cranberries

  • For Cake: Preheat oven to 350°F (175°C).Coat three 9-inch round cake pan with nonstick cooking spray.
  • In a large mixing bowl, combine the cakemix, cinnamon, nutmeg, eggs, oil, water, yams, crushed pineappleand vanilla, mixing at low speed until well combined. Pour intoprepared pans.
  • Bake for 20 to 25 minutes or until woodenpick inserted comes out clean. Cool and ice with Cream CheeseIcing.
  • For Cream Cheese Cranberry Filling &Frosting: In mixing bowl, beat together cream cheese and margarineuntil creamy. Gradually add powdered sugar, mixing until smooth.Add vanilla, mixing well. Remove 2/3 cup icing and mix with cranberries.Use cranberry mixture to ice between layers and ice sides andtop of the cake with the remaining icing.

    Makes 16 to 20 servings.

    Recipe courtesy of Louisiana Sweet PotatoCommission. Created by Louisiana Sweet Potato Commission spokesperson,Holly Clegg.

    Yam/Sweet potato cake creamcheese icing

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  • Comments

    1 Comment


    This vanilla cake features layers of spiced cranberry-apricot filling and vanilla-infused whipped cream frosting. Sugar-coated cranberries make a festive seasonal garnish.

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