Gluten Free Cinnamon And Toasted Pecan Crusted Sweet Potato Cake Recipes

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SWEET POTATO BUNDT CAKE WITH TOASTED MARSHMALLOW TOPPER



Sweet Potato Bundt Cake with Toasted Marshmallow Topper image

Sweet potatoes and marshmallows are the perfect pair. Put them together in this easy-to-make cake that is sure to be a hit around the holidays.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 12

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup milk
1/3 cup vegetable oil
4 eggs
1 cup mashed cooked sweet potatoes
1 1/2 teaspoons pumpkin pie spice
2 egg whites
6 tablespoons sugar
1/8 teaspoon salt
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla

Steps:

  • Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
  • In large bowl, beat Cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Pour into pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
  • In 2-quart saucepan, heat 1 inch of water to simmering. In small bowl beat egg whites, sugar, salt and cream of tartar on high speed until well combined. Place bowl over simmering water, and beat constantly until temperature of egg white mixture reaches 120°F.
  • Remove from heat. Beat egg white mixture 4 to 6 minutes or until stiff peaks form. Beat in vanilla.
  • Spread mixture on top of cake. Use kitchen torch to toast frosting. Serve immediately. Cover and refrigerate any remaining cake.

Nutrition Facts : Calories 270, Carbohydrate 42 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 24 g, TransFat 0 g

GLUTEN-FREE CINNAMON AND TOASTED PECAN CRUSTED SWEET POTATO CAKE



Gluten-Free Cinnamon and Toasted Pecan Crusted Sweet Potato Cake image

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.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 300, Carbohydrate 43 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 23 g, TransFat 0 g

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