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Sweet Potato Praline Cake

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  • Prep 15 min
  • Total 1 hr 40 min
  • Servings 15
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Add sweet potatoes and pecans to Betty Crocker™ Super Moist™ yellow cake mix for a simple yet delicious dessert for any occasion.
By Betty Crocker Kitchens
Updated Feb 18, 2014
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 3/4 cup milk
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 1/2 cups mashed cooked sweet potatoes
  • 1 cup chopped pecans
  • 3/4 cup butter, softened
  • 3 cups powdered sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • 1 cup coarsely chopped praline pecans

Steps

  • 1
    Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
  • 2
    In large bowl, beat cake mix, 3/4 cup milk, the oil, eggs and sweet potatoes with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in 1 cup chopped pecans. Pour batter into pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
  • 3
    In medium bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until light and fluffy. Beat in 1 tablespoon milk and the vanilla. Frost cake. Sprinkle with praline pecans.

Tips from the Betty Crocker Kitchens

  • tip 1
    Praline pecans are widely available at supermarkets.

Nutrition

Nutrition Facts are not available for this recipe
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