Sweet Potato Gooey Butter Pecan Cake
Submitted by: thecatladycooks (see all recipes) | Source: My Own Creation
- 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.
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