(by Shirley McNevich)
1 box Duncan Hines yellow cake mix
1 cup leftover candied sweet potatoes (mashed)
1 TBSP pumpkin pie spice
1/2 cup golden raisins
1/2 cup chopped walnuts
In a saucepan add raisins--cover them with water, bring to a boil, cook them for 5 minutes, then drain the raisins. Prepare cake batter according to box directions. Add mashed sweet potatoes and pumpkin pie spice to the batter--beat well. Remove bowl from mixer--add drained raisins and chopped nuts--stir. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost with cream cheese frosting.