EASY LAYERED SWEET POTATO CAKE RECIPE

This Layered Sweet Potato Cake looks so impressive but is so simple to make. Layers of sweet potato cake with a marshmallow fluff filling and topped with candied pecans.

EASY LAYERED SWEET POTATO CAKE RECIPE

If you are looking for a beautiful and delicious fall-inspired cake but you aren’t necessarily a skilled baker – then I have a dessert for you! This layered Loaded Sweet Potato Cake starts with a jazzed up boxed cake mix and is stuffed with a simple marshmallow fluff frosting and all topped off with a candied pecan glaze! It will look so impressive on your Thanksgiving table!

TIPS FOR MAKING THIS LAYER CAKE

  • I am using springform pans for this cake to make it easier to release after baking. They are 7-inch springform pans so the cake will be thicker. You can certainly use 8-inch round baking pans. They will just make a thinner cake. Reduce baking time by about 8-10 minutes (just use the timing on the back of your cake mix box.)
  • If you have leftover cooked sweet potatoes, you can use those for this recipe instead of the bagged steam-able sweet potatoes.
  • This can be made in a 9″x 13″ baking dish. Just follow baking times on the back of your boxed cake mix.

Easy Sweet Potato Layered Cake recipe from The Country Cook, cake shown on a wooden pedestal with a slice of cake removed and on a plate in the front of the cake

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
yellow cake mix
vegetable oil
large eggs
water
diced steamable sweet potato
marshmallow fluff
cream cheese
unsalted butter
light brown sugar
chopped pecansyellow cake mix, vegetable oil, large eggs, water, diced steamable sweet potato, marshmallow fluff, cream cheese ,unsalted butter, light brown sugar, chopped pecans

HOW TO MAKE LAYERED SWEET POTATO CAKE WITH MARSHMALLOW FILLING:

Preheat oven to 350F degrees. Microwave steamable diced sweet potato as directed. Then, mash sweet potatoes until smooth

Prepare box cake mix as directed (with eggs, oil and water). Add sweet potato mash and stir to combine. Melt 2 tbsp butter. Stir in 2 tbsp brown sugar.

Lightly grease and flour two 7” springform pans (or spray with a nonstick flour baking spray.) Pour ½ of batter into each pan.SWEET POTATO CAKE BATTER POURED INTO TWO SPRINGFORM PANS

Divide brown sugar butter mixture each pan and dollop onto the batter in each pan. Gently swirl with a butter knife. Place into the oven for about 40-45 minutes (or until a toothpick comes out clean.) Remove cake from the oven and let it cool for 15 minutes. sweet potato cake in springform pans cooling on a counterWhile the cake is cooling, prepare frosting. Add marshmallow fluff and softened cream cheese to a bowl and mix on high speed until smooth.

In a saucepan, bring 1/4 cup butter and brown sugar to a boil. Lower heat to simmer for 5 minutes. Remove from heat and stir in pecans

Remove one of the cakes from the pan and place on a cake stand. Spread all the frosting in an equal layer on top of the cake.marshmallow frosting spread on top of sweet potato cake layer

Place the other cake layer on top of the frosting and press down gently. With an offset spatula, spread out any frosting on the sides that ooze out. Pour candied pecans on top of cake and top with marshmallows (optional).Loaded Sweet Potato Layer Cake shown on a wooden pedestal with pecan glaze drizzling down the sides of the cake

Enjoy!

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Easy Sweet Potato Layered Cake recipe from The Country Cook

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EASY LAYERED SWEET POTATO CAKE

This Layered Sweet Potato Cake looks so impressive but is so simple to make. Layers of sweet potato cake with a marshmallow fluff filling!
Course Dessert
Cuisine American
Keyword Sweet Potato Cake, Sweet Potato Cake recipe
Servings 8
Calories 250kcal

Equipment

  • (2) 7-inch springform pans

Ingredients

  • 1 (15.25 oz) box yellow cake mix
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1/2 cup water
  • 1 (12 oz) bag steamable diced sweet potato
  • 1 (7.5 o) container marshmallow fluff
  • 1 (8 oz) block cream cheese, softened to room temperature
  • 1/4 cup + 2 Tbsp unsalted butter, divided use
  • 1/2 cup + 2 Tbsp light brown sugar, divided use
  • 1/4 cup chopped pecans

Instructions

  • Preheat oven to 350F degrees.
  • Microwave steamable diced sweet potato as directed. Then, mash sweet potatoes until smooth.
  • Prepare box cake mix as directed (with eggs, oil and water). Add sweet potato mash and stir to combine.
  • Melt 2 tbsp butter. Stir in 2 tbsp brown sugar.
  • Lightly grease and flour two 7” springform pans (or spray with a nonstick flour baking spray.)
  • Pour ½ of batter into each pan. Divide brown sugar butter mixture each pan and dollop onto the batter in each pan. Gently swirl with a butter knife.
  • Place into the oven for about 40-45 minutes (or until a toothpick comes out clean.)
  • Remove cake from the oven and let it cool for 15 minutes. 
  • While the cake is cooling, prepare frosting. Add marshmallow fluff and softened cream cheese to a bowl and mix on high speed until smooth.
  • In a saucepan, bring 1/4 cup butter and brown sugar to a boil. Lower heat to simmer for 5 minutes. Remove from heat and stir in pecans.
  • Remove one of the cakes from the pan and place on a cake stand. Spread all the frosting in an equal layer on top of the cake. Place the other cake layer on top of the frosting and press down gently.
  • With an offset spatula, spread out any frosting on the sides that ooze out.
  • Pour candied pecans on top of cake and top with marshmallows (optional).

Notes

  • I am using springform pans for this cake to make it easier to release after baking. They are 7-inch springform pans so the cake will be thicker. You can certainly use 8-inch round baking pans. They will just make a thinner cake. Reduce baking time by about 8-10 minutes (just use the timing on the back of your cake mix box.)
  • If you have leftover cooked sweet potatoes, you can use those for this recipe instead of the bagged steam-able sweet potatoes.
  • This can be made in a 9″x 13″ baking dish. Just follow baking times on the back of your boxed cake mix.

Nutrition

Calories: 250kcal | Carbohydrates: 32g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 70mg | Sodium: 52mg | Potassium: 183mg | Fiber: 2g | Sugar: 19g | Vitamin A: 6141IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

The post EASY LAYERED SWEET POTATO CAKE RECIPE appeared first on The Country Cook.