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.
A GORGEOUS (BUT EASY!) 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.
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 pecans
HOW TO MAKE 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 Tablespoons of the butter. Stir in 2 Tablespoons of the 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 ¼ cup butter and ½ cup 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).
CRAVING MORE RECIPES? GIVE THESE A TRY!
Layered Sweet Potato Cake
Ingredients
- 15.25 ounce box yellow cake mix
- ⅓ cup vegetable oil
- 3 large eggs
- ½ cup water
- 12 ounce bag steamable diced sweet potato
- 7.5 ounce container marshmallow fluff
- 8 ounce block cream cheese, softened to room temperature
- ¼ cup + 2 tablespoons unsalted butter, divided use
- ½ cup + 2 tablespoons light brown sugar, divided use
- ¼ 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 Tablespoons butter. Stir in 2 Tablespoons 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 ¼ cup butter and ½ cup 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
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Linda
Hey Brandie,
The sweet potato layer cake instructions are unclear and have me a bit confused as to the various amounts of butter and brown sugar, and which amounts go where! Just me and a senior moment?
Brandie @ The Country Cook
Hey Linda, can you be a bit more specific? The butter and brown sugar have a divided use. Some is used in the cake itself and some is in the frosting. 🙂
Donna Wakefield
If using leftover mashed sweet potatoes, what is the cup measurement?
Brandie @ The Country Cook
Ho Donna, you'll need a generous cup of mashed sweet potatoes.