Moist & Yummy Yam Cake
SERVES: 8-10

Everybody loves a super moist layer cake. The only problem is, they very seldom get one. This recipe is the world's best yam layer cake but it is also the perfect batter for a muffins or bread. You may wish to add raisins or fruit for an interesting twist.


  • 2 cups sugar
  • 1 1/2 cups vegetable oil
  • 4 eggs
  • 2 cups all purpose flour
  • 3 tsps baking powder
  • 3 tsps baking soda
  • 1 tsp salt
  • 2 tsps cinnamon
  • 1 tbsp vanilla
  • 1 cup chopped pecans
  • 1 1/2 cups Bruce's mashed yams
  • 1 20 ounce can crushed pineapple
  • 1 cup sugar
  • 2 1/2 tbsps corn starch
  • 8-ounces Philadelphia cream cheese
  • 1/2 stick butter
  • 1 lb powdered sugar
  • 1 tbsp vanilla

Preheat oven to 350 degrees F. Oil and flour three 9-inch cake pans. Set aside. In a large mixing bowl, cream sugar and oil until well blended. Add eggs, one at a time, whipping after each addition. In a separate bowl, combine flour, baking powder, soda, salt and cinnamon. Add, a little at a time, into the egg mixture, blending well until all is incorporated. Fold in the vanilla, pecans and mashed yams. Once all is well blended, pour evenly into the cake pans. Bake 40 minutes or until cake tester comes out clean. While cake is baking, make filling by combining pineapple, sugar and corn starch. Bring to a low boil over medium-high heat, stirring constantly for 5 minutes. Once mixture thickens, remove from heat and allow filling to cool. In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar and vanilla. Blend on low speed until well mixed. Whip until icing is fluffy and smooth. Remove and set aside. When cakes are done, remove from oven and allow to cool. Remove from baking pans and spread pineapple filling between layers. Ice with the cream cheese frosting and serve.

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