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Gluten-Free Cinnamon and Toasted Pecan Crusted Sweet Potato Cake

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Gluten-Free Cinnamon and Toasted Pecan Crusted Sweet Potato Cake
  • Prep 10 min
  • Total 2 hr 0 min
  • Servings 12
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All the flavours of the holidays in one easy gluten-free cake. With the pecan-cinnamon crust, there’s no need for frosting or glaze.
May 4, 2018

Ingredients

  • 1/3 cup finely chopped pecans
  • 2 tablespoons granulated sugar
  • 3 teaspoons ground cinnamon
  • 1 box Betty Crocker™ Gluten Free golden 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 icing sugar, if desired

Steps

  • 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 centre comes out clean. Cool 10 minutes; remove from pan. Cool completely, about 1 hour. Sprinkle lightly with icing sugar.

Expert Tips

  • Tip 1
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

300 Calories, 13g Total Fat, 3g Protein, 43g Total Carbs, 23g Sugars

Nutrition Facts

Serving Size: 12 servings
Calories
300
Total Fat
13g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
55mg
Sodium
220mg
Total Carbs
43g
Dietary Fiber
1g
Sugars
23g
Protein
3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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