Gluten-Free Sweet Potato Cake
A moist and spiced sheet cake featuring pureed sweet potatoes folded into vanilla cake mix, topped with cinnamon frosting, caramel drizzle, and chopped pecans. The sweet potatoes add natural sweetness and vibrant color while keeping the cake incredibly tender. Perfect for fall gatherings, potluck dinners, or holiday celebrations. This easy version uses boxed cake mix as a shortcut while still delivering homemade flavor and texture that rivals from-scratch recipes.
Ingredients
- 2 large orange sweet potatoes, peeled and cut into 1-inch cubes
- 1 box Betty Crocker Delights Super Moist French Vanilla Cake Mix
- ¾ cup milk
- ⅓ cup vegetable oil
- 4 eggs
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 tub (16 oz) Betty Crocker Cinnamon Toast Crunch Frosting
- 2 tablespoons caramel topping
- ½ cup chopped pecans
Instructions
- 1
Heat oven to 350°F and spray bottom of 13x9-inch baking pan
- 2
Cover sweet potato cubes with cold water in medium saucepan and bring to boil
- 3
Reduce heat, cover and simmer 12 to 15 minutes until potatoes are tender
- 4
Drain potatoes, return to saucepan and mash until smooth, then cool 10 minutes
- 5
Mix cake mix, milk, oil, eggs, cinnamon, nutmeg and 1 1/2 cups mashed sweet potato with electric mixer on medium speed for 2 minutes
- 6
Pour batter into prepared pan and bake 28 to 32 minutes until toothpick comes out clean
- 7
Cool completely for 1 hour 30 minutes
- 8
Spread frosting over cake, drizzle with caramel topping and sprinkle with pecans
Tips
Make sure sweet potatoes are completely smooth when mashed to avoid lumps in the finished cake.
Use a dark or nonstick pan at 325°F instead of 350°F to prevent over-browning on the bottom.
Save leftover mashed sweet potato for another recipe since you'll only need 1 1/2 cups for this cake.
Good to Know
Store loosely covered in refrigerator
Common Mistakes
Cool sweet potatoes completely before mixing to avoid melting frosting later
Don't overmix batter to avoid tough cake texture
Substitutions
different nut flavor
FAQ
Can I make this cake without the frosting?
Yes, the cake is delicious on its own or with a simple dusting of powdered sugar instead of the full frosting treatment.
How long will this cake keep in the refrigerator?
The frosted cake will stay fresh covered in the refrigerator for up to 5 days. The frosting helps keep it moist.
Can I freeze this sweet potato cake?
Yes, wrap unfrosted cake tightly and freeze up to 3 months. Thaw overnight before frosting and serving.