Easy Sweet Potato Pecan Cake

Easy Sweet Potato Pecan Cake
Photo Credit: Diana Rattray
  • 70 mins
  • Prep: 20 mins,
  • Cook: 50 mins
  • Yield: 12 to 16 Servings
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This sweet potato cake is a snap to prepare with a cake mix and mashed sweet potatoes. Use canned sweet potato puree or drain and mash canned sweet potatoes to make this cake even easier. 

The optional caramel pecan glaze is great on this cake, but you may use another cake glaze or icing or dust the cake with sifted powdered sugar.

What You'll Need

  • 2 medium sweet potatoes (or 1 cup of mashed sweet potatoes)
  • 1/2 cup milk
  • 3 large eggs
  • 1/3 cup Canola oil (or corn oil, or safflower oil)
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 package (18.25 ounces) butter pecan cake mix (with pudding in the mix)
  • 1 cup chopped pecans
  • Caramel Pecan Glaze
  • 1/2 cup salted butter
  • 1/2 cup dark brown sugar (packed)
  • 2 tablespoons evaporated milk
  • 1/2 cup chopped pecans
  • 1/2 teaspoon vanilla extract

How to Make It

  1. If using fresh sweet potatoes, peel and slice them. Put them in a medium saucepan and cover with water. Bring them to a boil over high heat. Reduce the heat to low, cover the pan, and cook for about 12 to 15 minutes. Drain well and mash. Measure 1 cup and set aside to cool.
  2. Generously grease and flour a 12-cup Bundt cake pan. Heat oven to 325 F.
  3. In a large mixing bowl with an electric mixer, beat together the mashed sweet potatoes, milk, oil, eggs, and spices. Slowly beat in the cake mix. Beat on high for about 2 minutes. Fold in the 1 cup of chopped pecans.
  1. Spoon the batter into the prepared cake pan.
  2. Bake for 50 to 60 minutes, or until the cake springs back when lightly touched with a finger.
  3. Cool for 10 minutes on a rack.
  4. Invert the cake onto a cake plate.  Make the caramel glaze (below) and spoon over the warm cake. Or cool the cake completely and dust with sifted powdered sugar. 

Caramel Pecan Glaze

  1. In a medium saucepan, combine the butter, brown sugar, and evaporated milk. Bring to a boil; reduce heat to low and simmer for 5 minutes. Stir in the 1/2 cup of chopped pecans and 1/2 teaspoon of vanilla extract. Let the glaze cool slightly.
  2. Place a sheet of foil or wax paper under the cake and spoon glaze over the cake, letting some drip down the sides. If the glaze has cooled too much and is too thick to drizzle over the cake, put it back on the heat for a few minutes.

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