Skip Navigation
Close
Search recipes, ingredients, articles, products...
Pumpkin Patch Cake
  Time
 
Pumpkin Patch Cake Image

Pumpkin Patch Cake

Sweet potatoes make this a great tasting, moist cake.

 Tested &
Approved

What does this mean?

When you see this badge, you know it will be good! These are the recipes that have passed our test.
Print

What's this?

What is this button?

You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!

Learn How it Works...

30 min
Prep Time
1 hr 30 min
Total Time
15
servings

Ingredients

Cake

1 1/4 cups granulated sugar

3/4 cup Land O Lakes® Butter, softened

3 large Land O Lakes® Eggs

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

2 teaspoons pumpkin pie spice  

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup milk

1 large (1 1/2 cups) sweet potato, peeled, finely shredded

Frosting

4 1/2 cups powdered sugar

6 ounces cream cheese, softened

2 tablespoons Land O Lakes® Butter, softened

2 to 3 drops green food color

Decorations

6 small green gumdrops

12 small candy pumpkins

 

 *Substitute 3/4 teaspoon ground cinnamon, 3/4 teaspoon ground ginger and 1/4 teaspoon each of ground nutmeg and cloves.

How to make

  1. STEP 1

    Heat oven to 350°F. Spray bottom of 13x9-inch baking pan with no-stick cooking spray; set aside.

  2. STEP 2

    Combine sugar, 3/4 cup butter, eggs and vanilla in bowl; beat on medium speed until well mixed. Add flour, pumpkin pie spice, baking powder, cinnamon, baking soda and salt; beat at low speed until well mixed. Gradually add milk, beating well after each addition. Stir in sweet potato.

  3. STEP 3

    Pour batter into prepared pan. Bake 27-32 minutes or until toothpick inserted in center comes out clean. Cool completely.

  4. STEP 4

    Combine powdered sugar, cream cheese and 2 tablespoons butter in bowl. Beat on low speed until smooth and creamy. Place 1/2 cup frosting in bowl; stir in enough food color for desired tint. Spoon green frosting into resealable plastic food bag; snip off 1 small corner of bag.

  5. STEP 5

    Frost cake with remaining white frosting. Pipe green frosting over top of cake to resemble pumpkin vines. Roll each gumdrop with rolling pin to about 1 1/2-inches in diameter. Cut out leaves with small knife or canapé cutter. Place leaves and pumpkins randomly along green frosting vines on cake.

Tip #1

Choose dark orange sweet potatoes for the best color in this cake.

Nutrition (1 serving)

480 Calories
16 Fat (g)
80 Cholesterol (mg)
310 Sodium (mg)
81 Carbohydrates (g)
1 Dietary Fiber
4 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.

More Recipes To Make

 
Chocolate Surprise Loaf
 
Raisin Cream Pie
 
Jack-O-Lantern Pancakes