Mama's Sweet Potato Cake with Marshmallow Buttercream Frosting
Servings: 9to 12
2packets Martha White Sweet Potato Muffin Mix
1cupbuttersalted or unsalted, softened to room temp.
1(7.5 oz.) jar marshmallow creme (Marshmallow Fluff)
½cupchopped pecansfor topping
⅓cupSmucker’s Salted Caramel Topping
Preheat oven to 350F degrees. Spray a 9x9 baking dish with non-stick cooking spray.
In a medium bowl, combine two packets sweet potato muffin mix with ground cinnamon and salt. Stir well.
Then stir in milk and sour cream. Once combined, gently stir in 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.
Using an electric mixer, beat butter in a medium bowl on high speed until creamy.
Add in marshmallow creme and mix well.
Reduce mixing speed to low and beat in confectioners sugar and vanilla.
Increase mixing speed to high and beat until fluffy.
Spread frosting onto cooled cake. Sprinkle top with chopped pecans. Then, using a spoon, drizzle salted caramel over the finished cake. Depnding on how large the slices, you should be able to get 9-12 slices of ckae from this recipe.
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. For a thinner cake, use a 9x13 pan and adjust baking time accordingly.
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