Sweet Potato Caramel Praline Cake

Sweet Potato Caramel Praline Cake

SOUTH MISSISSIPPI (WLOX) - Sweet Potato Caramel Praline Cake

1 pkg. butter pecan cake mix

½ cup vegetable oil

3 Large eggs

½ cup water

1 cup boiled and mashed MS sweet potato

1 (3 ounce) pkg vanilla pudding (Cook and Serve variety)

2 teaspoons homemade pie spice (recipe below)

½ cup pecan pieces

Combine all ingredients except the pecans in a large bowl.  Beat for about 30 seconds until moistened.  Scrape bowl.  Beat for 3 more minutes on high.  Fold in pecan pieces.

Pour into a greased and floured baking sheet pan with sides or jelly roll pan.  Bake 20 minutes at 350 degrees or until tooth pick inserted into center comes out clean.


¼ cup butter

½ cup light brown sugar

1/3 cup evaporated milk

1 ¾ cups sifted powdered sugar (sift together powdered sugar and cinnamon)

1 teaspoon ground cinnamon

½ cup pecan pieces

In a medium sauce pan bring the butter and brown sugar to a boil for one minute or until slightly thickened.  Remove from heat and cool slightly.  Slowly drizzle the milk in and beat with a wooden spoon until smooth.

Slowly add the cinnamon powdered sugar a little at a time mixing with the spoon between each addition until mixture is lump free. Fold in the pecan pieces.  Pour over top of cooled cake.

Homemade Pie Spice

3 Tablespoons cinnamon

2 teaspoons nutmeg

2 teaspoons ginger

1 ½ teaspoons ground cloves

Mix together all spices and store in small container.

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