Get FREE Kitchen-Insider Access Now!
Sign Up / Log In or Learn More

Recipe

Cinnamon and Toasted Pecan-Crusted Sweet Potato Cake (Gluten Free)

Email This Recipe
- Please type in the two words displayed in the image.
*Required

Send To:

*Email Address:

Share the fun with up to 20 of your friends! (Remember to separate multiple emails with commas.)

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

You’re a real person, right? Do us a favor and enter the words below. Thanks!

Cancel

©2012 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.
Close

- facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Cinnamon and Toasted Pecan-Crusted Sweet Potato Cake (Gluten Free)

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.

false

( 3 Ratings)

3 Ratings

5 Stars 67%

4 Stars 33%

3 Stars

2 Stars

1 Stars

Member Reviews ( 3 )

7fe1fda3-82a7-43b3-9d3f-9c8e388861d3

Pin It

PREP TIME 10 Min
TOTAL TIME 2 Hr
SERVINGS 12

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

Save $$$ on your favorite brands

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.

Pin It

Email This Recipe
- Please type in the two words displayed in the image.
*Required

Send To:

*Email Address:

Share the fun with up to 20 of your friends! (Remember to separate multiple emails with commas.)

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

You’re a real person, right? Do us a favor and enter the words below. Thanks!

Cancel

©2012 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.
Close

- facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Got a question for our kitchen Experts? Ask it in the Message Board

Nutrition Information:

1 Serving (1 Serving)

Calories 300

(Calories from Fat 110),

Total Fat 13g

(Saturated Fat 2g,
Trans Fat 0g),

Cholesterol 55mg;
Sodium 220mg;
Total Carbohydrate 43g

(Dietary Fiber 1g,
Sugars 23g),

Protein 3g;

Percent 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.

Review & Comments

Write a Review

1 - 3 of 3 Reviews View All

Posted 1/1/2012 10:52:38 PM REPORT ABUSE mrrd2snglhd said:

Rating:

This cake is absolutely delicious! i would definately recomend it to all sweet potato lover's.

This reply was: Helpful Inspiring

Posted 12/6/2011 6:34:44 PM REPORT ABUSE Jaan35 said:

Rating:

This recipe is so good! Moist, great flavor. I have made the bundt recipe which was great. Now I make 12 large muffins. The nut mixture is finely ground in a food processor and placed on top of the muffin. Bake 350 for 25 min. Freeze them. Microwave them for 25 seconds. Warm, moist..fabulous!

This reply was: Helpful Inspiring