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Sweet Potato Cake with Cinnamon Frosting
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Prep Time:
25 minutes
Total Time:
2 hours 55 minutes
Thanksgiving star: Sweet Potato Cake with cinnamon frosting combines seasonal flavors in a moist, easy-to-make treat. With sweet potatoes, pecans, French Vanilla Cake Mix, and Cinnamon Toast Crunch Frosting, it's sure to impress year after year.
Ingredients:
  • 2 large orange sweet potatoes, peeled and cut into 1-inch cubes
  • 1 box Betty Crocker™ Delights Super Moist™ French Vanilla Cake Mix
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 4 eggs
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tub (16 oz) Betty Crocker™ Cinnamon Toast Crunch™ Frosting
  • 2 tablespoons caramel topping
  • 1/2 cup chopped pecans
Instructions:
  • Preheat your oven to 350°F (or 325°F for dark or nonstick pan). Grease the bottom of a 13x9-inch baking pan and set it aside.
  • In a medium saucepan, cover sweet potato cubes with cold water and bring to a boil. Reduce heat, cover, and simmer for 12 to 15 minutes until potatoes are tender. Drain and return them to the saucepan, then mash until smooth. Let them cool slightly for about 10 minutes before using.
  • Combine cake mix, milk, oil, eggs, cinnamon, nutmeg, and 1 1/2 cups mashed sweet potato in a large bowl. Use an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally. Transfer the batter into a pan.
  • Bake for 28 to 32 minutes until a toothpick inserted in the center comes out clean. Allow the cake to cool completely for 1 hour and 30 minutes.
  • Cover the cake with a generous layer of frosting, then drizzle with delicious caramel topping and sprinkle with chopped pecans. Keep it covered in the refrigerator.

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