Cinnamon and Toasted Pecan Crusted Sweet Potato Cake - Gluten Free

By PamCallan

Ingredients

• 1/3 cup finely chopped pecans
• 2 tablespoons granulated sugar
• 3 teaspoons ground cinnamon
• 1 box Betty Crocker™ Gluten Free yellow 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 powdered sugar, if desired

Preparation

Step 1

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 center comes out clean. Cool 10 minutes; remove from pan. Cool completely, about 1 hour. Sprinkle lightly with powdered sugar.