I have never made a sweet potato cake before. This cake reminded me a lot of carrot cake, but had a different taste all of it's own. I will definitely make it again. The dried cranberries were delicious in it and made the cake a festive part on the top.
Heat oven to 350F. Grease bottom of 2 9 inch round pans or a 13x9 inch pan. Spray lightly with cooking spray.
Mix flour, sugar, baking soda, baking powder, salt & cinnamon in large bowl. Add sweet potatoes, oil, vanilla extract,eggs & pineapple with juice. Beat with an electric mixer on medium speed for 2 minutes. Pour into pans.
Bake 25-35 for round cakes and 40-45 for 13/9 pan or until toothpick comes out clean. Cool 5 minutes; remove from pans to cooling rack completely, about 1 hr.
CREAM CHEESE FROSTING-BEAT ALL INGREDIENTS IN MEDIUM BOWL WITH AN ELECTRIC MIXER ON MEDIUM SPEED UNTIL SMOOTH. SPREAD ON COOL CAKES.