There’s always room for more at the Thanksgiving dessert table, but this Sweet Potato Cake will steal the spotlight every year. Topped with a creamy cinnamon frosting, this perfectly moist cake celebrates the very best flavors of the season. Pick up two sweet potatoes, …



  • In medium saucepan, cover sweet potato cubes with cold water. Heat to boiling; reduce heat, cover and simmer 12 to 15 minutes or until potatoes are tender. Drain and return potatoes to saucepan. Mash until smooth. Set aside to cool slightly.
  • In large bowl, mix cake mix, milk, oil, eggs, cinnamon, nutmeg and 1 1/2 cups mashed sweet potato (save remaining sweet potato for another use) with electric mixer on medium speed 2 minutes. Pour into pan.
  • Evenly spread frosting over cake. Drizzle with caramel topping; sprinkle with pecans. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • If you’d like, swap Betty Crocker™ Cinnamon Toast Crunch™ Frosting for Betty Crocker™ Rich & Creamy Vanilla Frosting and 1 teaspoon ground cinnamon.