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Gluten-Free Cinnamon and Toasted Pecan Crusted Sweet Potato Cake

gluten-free cinnamon and toasted pecan crusted sweet potato cake Dessert
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. ...MORE + LESS -

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

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  • 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

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

Nutrition Information

Nutrition Facts

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

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