Well that recipe title is a mouthful, huh? Ha! Well I couldn't mention the cake without mentioning that AMAZING frosting that goes on top. I'm not even kidding. That frosting is to die for!! It is so scrumptious! Once you try it, you're going to want to put it on everything!
I recently had the honor and opportunity of heading back to Nashville to hang out with the Martha White and White Lily flour folks to get updates on all their new products and learn fun new ways to use them. Martha White and White Lily are brands that have been around forever and they are owned by Smucker's.
Let me just tell you, these are brands that actually care about their consumers. They love working with bloggers because we are regular homecooks. We aren't chefs. We're just regular ole people trying to get meals on the table for our families. So I love how they take the time to show us the new products and really try to get our input on everything.
For those of us who are White Lily flour devotees, you will be real excited to know that there are three new premium specialty flours that they just launched; Wheat with crushed White Grape Seed, Wheat with crushed Red Grape Seed and then an All-Purpose Wheat. I'll tell you more about these new flours in an upcoming post. But I will say they are a lot of fun to use and the tastes are unexpectedly good and I was surprised I would love them so much. And you know what my favorite part about those were? They have resealable bags. Genius! Why hasn't that happened sooner. Wish I would have thought of that!
Of course, it's not a proper baking retreat unless we're making biscuits.
We also had a chance to try the new flavor of the Martha White Muffin mix: Sweet Potato!! They challenged all of us to come up with a recipe based on a country music song that they had chosen for us. My partner in crime was Stacey from Southern Bite. Our song was "Meanwhile Back at Mama's" by Tim McGraw (video below). You see where I'm going with this, right? We came up with a Sweet Potato Casserole inspired cake. Because what reminds us more of Mama than Thanksgiving and some good ole Sweet Potato Casserole.
So that is the recipe I am going to share with you today. Stacey is much better at styling food than I am. I am happy to mix it all up and bake to my hearts' content but he really has a knack for making it all look pretty. All in all, I'd say we were a pretty darn good team!
2 packets Martha White Sweet Potato Muffin Mix
1 tbsp. ground cinnamon
½ tsp. salt
1 cup milk
1 cup sour cream
½ cup chopped pecans
1 cup butter (salted or unsalted), softened to room temp.
1 (7.5 oz.) jar marshmallow creme (Marshmallow Fluff)
1 cup powdered (confectioners) sugar
½ tsp. vanilla extract
½ cup chopped pecans, for topping
⅓ cup Smucker's Salted Caramel Topping
Preheat oven to 350F degrees. Spray a 9x9 baking dish with non-stick cooking spray.
In a medium bowl, combine two packets sweet potato muffin mix with ground cinnamon and salt.
Stir well. Then stir in milk and sour cream.
Once combined, gently stir in chopped pecans.
Pour into prepared baking dish and bake for 30-35 minutes until an inserted toothpick comes out clean.
Allow cake to cool completely before making frosting.
Using an electric mixer, beat butter in a medium bowl on high speed until creamy.
Add in marshmallow creme and mix well.
Reduce mixing speed to low and beat in confectioners sugar and vanilla.
Increase mixing speed to high and beat until fluffy. Spread frosting onto cooled cake.
Sprinkle top with chopped pecans.
Then, using a spoon, drizzle salted caramel over the finished cake.
Slice cake and serve.
You should be able to get at least 9-12 slices from this recipe.
Cook’s Note: Once cake is cooled, you may invert cake onto a large plate and then frost if serving immediately. This makes it a bit easier to slice and serve the cake. For a thinner cake, use a 9x13 pan and adjust baking time accordingly. Also, if you can't find the Sweet Potato Muffin Mix, you can also use the Pumpkin Muffin Mix, Apple Cinnamon Muffin Mix or Apple Cider Muffin Mix.