Decadent Sweetpotato Poke Cake
NC Sweetpotato Commission 2nd Place Recipe at the 2015 Mountain State Fair
Course: Dessert, sweets
Cuisine: American
Keyword: cheesecake, dessert
Servings: 12
Calories: 600kcal
- 1 box carrot cake mix
- 1 1/2 cups sweetpotatoes cooked and mashed
- 3/4 cup oil
- 3 eggs
- 14 oz can sweetened condensed milk
- Frosting:
- 8 oz Cool Whip whipped topping
- 1 tub cream cheese frosting
- 8 oz tub whipped cream cheese topping
- 1/2 cup caramel ice cream topping
- 1 cup chopped pecans optional
Cake: Mix cake mix, sweetpotatoes, oil and eggs in a bowl with an electric mixer. Beat on medium speed for 2 minutes. Pour into a 9″ x 13″ prepared pan. Bake at 350 degrees for 30 minutes. Let cool for 10 minutes, the poke 20 – 30 holes evenly in cake with handle of a wooden spoon. Pour sweetened condensed milk over cake, filling holes. Let cool completely.
Frosting: In a large bowl, beat frosting and cream cheese until smooth. Fold in cool whip. Frost cake with cream cheese mixture. Garnish with caramel and pecans if desired.
Nutrition Facts
Decadent Sweetpotato Poke Cake
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Serving: 1 | Calories: 600kcal | Carbohydrates: 69g | Protein: 9g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 473mg | Potassium: 312mg | Fiber: 2g | Sugar: 41g | Vitamin A: 2807IU | Vitamin C: 1mg | Calcium: 250mg | Iron: 2mg | Net Carbohydrates: 67g