Best 5 Pumpkin And Sweet Potato Cake Recipes
BANANA SWEET POTATO CAKE
Sweet bananas and sweet potatoes make up this moist cake. I add candied pumpkin seeds and vanilla.
Provided by Kath
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 5x8-inch baking dish.
- Place sweet potato into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash sweet potato until smooth.
- Sift flour, white sugar, and baking powder together in a large bowl. Whisk eggs and vanilla extract together in another large bowl.
- Melt butter in a saucepan over medium heat; cook and stir pumpkin seeds and brown sugar in hot butter until brown sugar is melted, 1 to 2 minutes. Stir bananas and mashed sweet potato into pumpkin seed mixture. Remove from heat and cool slightly.
- Stir banana mixture into egg mixture until well-combined. Pour banana-egg mixture into flour mixture and stir until batter is just combined; stir in raisins. Pour into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 60.1 g, Cholesterol 61.5 mg, Fat 13.2 g, Fiber 2.8 g, Protein 4.5 g, SaturatedFat 7.7 g, Sodium 159.4 mg, Sugar 35.6 g
BJ'S PUMPKIN OR SWEET POTATO ROLL
I love this recipe because it's so festive for the holidays. My daughter loves anything with pumpkin. This ones for you Amy & for everyone that loves pumpkin or sweet potatoes!!!
Provided by bj giddens
Categories Cakes
Time 45m
Number Of Ingredients 6
Steps:
- 1. Mix all ingredients together. Spray 11x17 sheet pan & line with wax paper. Make sure this pan will fit in your oven. (can use smaller pan but cake will be thicker). Spray wax paper. Pour batter into pan and bake at 375 degrees for 13-15 min. Make sure cake is completely done. Roll into Jelly roll style, with wax paper on it & refridgerate for 1 hour.
- 2. Filling: Mix 1 8oz cream cheese with 2T butter(softened) 1tsp. of vanilla & 1 cup powdered sugar. When cake has cooled, unroll cake. Remove old wax paper & place cake on clean wax paper & spread filling over cake. Roll jelly roll again & wrap in handy wrap & foil. Place back in refridgerator for at least 1 hour. Dust cake with pd sugar & slice. You can substitute sweet potatoes for pumpkin and have a Sweet Potato Roll. Enjoy!
PUMPKIN POLENTA CAKE
The grainy texture of polenta and the marriage of flavours of pumpkin and sweet spices create a unique versatile loaf. Can also be made with cooked sweet potato or butternut squash instead of pumpkin. Serve warm or cold with savoury or sweet dishes.
Provided by SASHENKA
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h10m
Yield 9
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
- In a blender or food processor, blend pumpkin, butter, eggs, and egg whites. Mix in the brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Blend until smooth, and transfer to a medium bowl.
- Mix yogurt and polenta into the pumpkin mixture. Pour into the prepared baking dish.
- Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before slicing.
Nutrition Facts : Calories 285.6 calories, Carbohydrate 46.5 g, Cholesterol 52.7 mg, Fat 7.4 g, Fiber 4.4 g, Protein 9.9 g, SaturatedFat 3.3 g, Sodium 867 mg, Sugar 17.7 g
PUMPKIN AND SWEET POTATO CAKE RECIPE - (3/5)
Provided by antoinetteburgess
Number Of Ingredients 9
Steps:
- Generously grease and flour a 9" x 13" cake pan; set aside. Combine flour, baking powder, baking soda, cinnamon and nutmeg; set aside. In a mixing bowl, beat oil, eggs, pumpkin, sweet potato and oil. Add flour mixture and mix until smooth. Pour batter into the greased and floured cake pan. Bake at 325° for 45 minutes. Test for doneness with knife or toothpick before removing. When done, Let cool for a few minutes before removing from pans. Cool completely on wire racks. Ice with 1 package of softened (room temperature) cream cheese mixed with 1/2 can pumpkin or sweet potato puree.
SWEET POTATO-PUMPKIN PIE
My family LOVES pumpkin and sweet potatoes a lot, especially around the holidays:). Once while making holiday pies, I mixed the pumpkin and sweet potatoes together. WAA LAA a new yummy pie.
Provided by Jill22 2
Categories Dessert
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Mash sweet potatoes well.
- In a large bowl combine and mix well pumpkin, sweet potatoes, milk, eggs, spices, vanilla, sugars, and syrup.
- Mix until thick ,creamy and well combined.
- Pour into pie crusts.
- Place on a cookie sheet.
- Bake in a preheated 425°F oven for 15 minutes.
- Then lower temperature to 350°F and bake for 45 minutes longer.
- Remove from oven cool completely.
- Serve with Cool-Whip, ice cream, and/or whip cream.
- Enjoy!
Tips
- For a richer flavor, use dark chocolate chips instead of semi-sweet chocolate chips.
- To make the cake more moist, add an extra 1/4 cup of pumpkin puree.
- If you don't have any buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
- To make the cake ahead of time, bake it and let it cool completely. Then, wrap it in plastic wrap and store it in the refrigerator for up to 3 days. When you're ready to serve, bring it to room temperature and frost it.
- This cake is also delicious served with a dollop of whipped cream or a scoop of vanilla ice cream.
Conclusion
This pumpkin and sweet potato cake is a delicious and easy-to-make dessert that is perfect for fall. The cake is moist and flavorful, and the cream cheese frosting is the perfect finishing touch. Whether you're serving it at a party or enjoying it at home, this cake is sure to be a hit.
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