- Servings: 12
- Prep Time: 30 Minutes
- Cook Time: 50 Minutes
- Total Time: 1 Hour & 20 Minutes
|1||(18.25 Ounce) Package Butter Cake Mix|
|½ cup||Melted Butter|
|½ cup||Finely Chopped Pecans|
|8 oz||Honey Nut Cream Cheese|
|1½ cups||Mashed Sweet Potatoes, i used canned|
|1 tsp||Vanilla Extract|
|¼ cup||Melted Butter|
|2½ cups||Powdered Sugar|
|1 tsp||Ground Cinnamon|
|¼ tsp||Ground Nutmeg|
|¼ tsp||Ground Allspice|
|½ cup||Coarsely Chopped Pecans|
|2 Tbsp||Packed Brown Sugar|
|4 cups||Miniature Marshmallows|
Preheat the oven to 350 degrees F. Spray a 9 inch by 13 inch baking pan with cooking spray. Set aside.
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.
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.
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.
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.