Gooey Sweet Potato Butter Cake
- 1 (18.25 ounce) package yellow cake mix
- 1 stick butter, softened
- 3 eggs, divided
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 1 (29 ounce) can sweet potatoes, drained
- 4 cups confectioners' sugar
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir cake mix, butter, and 1 egg together in a large mixing bowl until no lumps remain. Press the mixture into the bottom of a 9x13-inch baking pan.
- Blend remaining eggs, cream cheese, and vanilla extract together in a bowl using an electric hand mixer. Add sweet potatoes and continue mixing on medium speed until most of the lumps are gone. Stir confectioners' sugar in slowly, 1 cup at a time, until the mixture is smooth and batter-like in consistency. Pour batter into the baking dish, on top of the first layer.
- Bake in the preheated oven until the top just barely jiggles, 50 to 55 minutes.
- Cool cake at least 30 minutes before cutting. Keep a cup of warm water nearby to dip knife into while slicing, to prevent sticking.
yellow cake, butter, eggs, cream cheese, vanilla, sweet potatoes, sugar
Taken from www.allrecipes.com/recipe/268678/gooey-sweet-potato-butter-cake/ (may not work)