Preheat oven to 350F degrees. Spray a 9 x 9-inch baking dish with non-stick cooking spray.
In a medium bowl, combine 2 (7.4 ounce) packets Martha White Sweet Potato Muffin Mix (or pumpkin muffin mix) with 1 tablespoon ground cinnamon and ½ teaspoon salt. Stir well.
Then stir in1 cup milk and 1 cup sour cream. Once combined, gently stir in ½ cup chopped pecans.
Pour batter into prepared baking dish.
Bake for 30-35 minutes until an inserted toothpick comes out clean. Allow cake to cool completely before making frosting.
For the frosting:
Using an electric mixer, beat 1 cup salted butter, softened to room temperature in a medium bowl on high speed until creamy.
Add in 7.5 ounce jar marshmallow creme and mix well.
Reduce mixing speed to low and beat in 1 cup powdered sugar and ½ teaspoon vanilla extract.
Increase mixing speed to high and beat until fluffy.
Spread frosting onto cooled cake. Sprinkle top with ½ cup chopped pecans
Then, using a spoon, drizzle⅓ cup Smucker’s Salted Caramel Topping over the finished cake and serve.
Notes
Once cake is cooled, you may invert cake onto a large plate and then frost. This makes it a bit easier to slice and serve the cake.
No worries if you can't find Sweet Potato Muffin Mix. This recipe goes perfect with Pumpkin Muffing Mix or even an Apple Muffin Mix.