Gluten-Free Cinnamon and Toasted Pecan Crusted Sweet Potato Cake

  • Prep 10 min
  • Total 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

Steps

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  • 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.

Notes









Tips

Expert Tips

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

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
110
% Daily Value
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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