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Sweet Potato Gooey Butter Pecan Cake

Submitted by: | Source: My Own Creation

Sweet Potato Gooey Butter Pecan Cake

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2012-11-03 Other
4 1

Spiced sweet potato gooey butter cake with pecans and a toasted marshmallow topping. Perfect for the holidays!

  • Servings: 12
  • Prep Time: 30 Minutes
  • Cook Time: 50 Minutes
  • Total Time: 1 Hour & 20 Minutes

Ingredients:

Cake:
1 (18.25 Ounce) Package Butter Cake Mix
½ cup Melted Butter
1 Large Egg
½ cup Finely Chopped Pecans
Filling:
8 oz Honey Nut Cream Cheese
1½ cups Mashed Sweet Potatoes, i used canned
3 Large Eggs
1 tsp Vanilla Extract
¼ cup Melted Butter
2½ cups Powdered Sugar
1 tsp Ground Cinnamon
¼ tsp Ground Nutmeg
¼ tsp Ground Allspice
Topping:
½ cup Coarsely Chopped Pecans
2 Tbsp Packed Brown Sugar
4 cups Miniature Marshmallows

Directions:

Preheat the oven to 350 degrees F. Spray a 9 inch by 13 inch baking pan with cooking spray. Set aside.

Cake:

In a medium bowl, stir together the cake mix, butter & egg until combined. Mix in finely chopped pecans. Press cake mixture into the bottom of the prepared pan. Set aside.

Filling:

In a large bowl, beat together the cream cheese & sweet potatoes until few lumps remain. Beat in the eggs, vanilla, & butter. Gradually beat in the powdered sugar, then add the cinnamon, nutmeg, & allspice. Keep mixing just until combined. Pour filling mixture on top of the cake mixture. Bake for 40 minutes.

Remove the cake from the oven.

Topping:

Sprinkle with coarsely chopped pecans, brown sugar, & marshmallows. Bake for an additional 5-10 minutes, or until marshmallows are starting to brown. Remove pan from the oven & allow to cool before cutting. Serve slightly warm.

Helpful Tips:

I used less butter & powdered sugar in this cake when compared to other gooey butter cakes, but with the brown sugar & marshmallow topping it is still quite rich. Spice cake mix would also work well in place of the butter cake mix.