INGREDIENTS
- 1 box yellow cake mix
- 1 cup mashed sweet potatoes (cooked and cooled)
- 4 large eggs
- ¾ cup vegetable oil
- ½ cup sour cream
- ½ cup packed light brown sugar
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
For the filling:
- ½ cup chopped pecans
- ½ cup packed brown sugar
- 1 tbsp ground cinnamon
For the glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1 tbsp honey
- ½ tsp vanilla extract
INSTRUCTIONS
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, combine cake mix, mashed sweet potatoes, eggs, oil, sour cream, vanilla, and brown sugar. Beat until smooth and fully combined.
- In a small bowl, mix the filling ingredients – brown sugar, cinnamon, and chopped pecans.
- Pour half of the batter into the prepared pan. Sprinkle the pecan filling mixture evenly over the batter.
- Pour the remaining batter over the filling and gently spread it to cover.
- Use a knife to lightly swirl the batter and filling together for a marbled effect (optional).
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool slightly.
- While the cake cools, make the glaze: Whisk powdered sugar, milk, honey, and vanilla until smooth.
- Drizzle glaze over the warm cake. Let it set before slicing.
TIP: For extra crunch, toast the pecans before adding them to the filling!
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