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Gluten-Free Cinnamon and Toasted Pecan Crusted Sweet Potato Cake

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  • Prep 10 min
  • Total 2 hr 0 min
  • Servings 12
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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.
Updated Jan 22, 2013
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Ingredients

  • 1/3 cup finely chopped pecans
  • 2 tablespoons granulated sugar
  • 3 teaspoons ground cinnamon
  • 1 box (15 oz) 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition

300 Calories, 13g Total Fat, 3g Protein, 43g Total Carbohydrate, 23g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
110
Total Fat
13g
20%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
220mg
9%
Potassium
150mg
4%
Total Carbohydrate
43g
14%
Dietary Fiber
1g
5%
Sugars
23g
Protein
3g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
2%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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