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Gluten Free Cinnamon and Toasted Pecan Crusted Sweet Potato Cake

All the flavors of the holidays in one easy gluten-free cake. With the pecan-cinnamon crust, there’s no need for frosting or glaze.

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Member Reviews ( 8 )

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Prep Time 10 min
Total Time 2 hr 0 min
Servings 12

Ingredients

1/3: cup finely chopped pecans

2: tablespoons granulated sugar

3: teaspoons ground cinnamon

1: box Betty Crocker® Gluten Free yellow cake mix

1/4: cup packed brown sugar

1/4: teaspoon ground nutmeg

1: cup cooked and mashed sweet potatoes

1/2: cup vegetable oil

3: tablespoons plain yogurt

2: teaspoons gluten-free vanilla

3: eggs

: Gluten-free powdered sugar, if desired

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Directions

1 Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray. In small bowl, mix pecans, granulated sugar and 1 teaspoon of the cinnamon. Sprinkle into pan, turning pan to distribute evenly.
2 In large bowl, beat cake mix, brown sugar, 2 teaspoons of the cinnamon, nutmeg, sweet potatoes, oil, yogurt, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon into pan.
3 Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely, about 1 hour. Sprinkle lightly with powdered sugar.

EXPERT TIPS

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 110),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 55mg; 55%;
Sodium: 220mg; 220%;
Total Carbohydrate: 43g; 43%
(Dietary Fiber 1g 1% Sugars 23g 23% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 80%;
Vitamin C: 4%;
Calcium: 4%;
Iron: 2%;

Exchanges:

1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 8 Reviews View All

Posted 2/5/2013 12:05:55 AM REPORT ABUSE CopperRaven said:

Rating:

I've made this three times and the last was the best. I mixed all the moist ingredients first then added the cake mix. I prefer glutin-free food because you don't have to deal with glucose shock from the flour. I've passed it on to my Type ! diabetic friends. PS - we're at 6,000 ft and there are no elevation adjustments necessary.

This reply was: Helpful Inspiring

Posted 11/13/2012 8:58:10 PM REPORT ABUSE amykaty said:

Rating:

This cake is delicious! I made it with a regular cake mix, regular vanilla, and sour cream instead of yogurt. It turned out so moist and flavorful, and will be one of my fall favorites to make again!

This reply was: Helpful Inspiring

Posted 11/8/2012 7:45:56 AM REPORT ABUSE grammyflo said:

Rating:

I haven't tried this cake but it looks delicious. Has anyone made it using regular cake mix? No one in my family has a gluten problem. Would love to try it. Love anything with sweet potato in it.

This reply was: Helpful Inspiring