Sweet Potato Casserole Cake

sweet potato casserole cake

If you love the gooey goodness of sweet potato casserole, this is the perfect cake for you.  I dreamed this up while trapped at the ranch with limited ingredients.

streusel

Combine these ingredients and set aside.

1 ½ cups brown sugar

1 cup pecans, chopped

2 teaspoons cinnamon

cake

1 cup (2 sticks) butter

2 cups granulated sugar

Beat until creamy.  Add:

29 ounce can Bruce’s sweet potatoes, drained

Mix thoroughly.  Add:

4 eggs

Beat until smooth and eggs are incorporated in batter. Add:

1 teaspoon vanilla extract

Then add dry ingredients:

3 cups all-purpose flour

½ teaspoon baking soda

2 teaspoons baking powder

¼ teaspoon salt

1 teaspoon cinnamon

Beat until batter is smooth.  This is a thick batter.  Grease two baby Bundt pans.  Remove ⅓ cup of the streusel and divide it between the two Bundt pans, sprinkling it on the bottom of each. Top each streusel base with about 4 large serving spoonfuls of batter.

Reserve ½ of the remaining streusel topping for the last layer.  Divide the remaining streusel and put on top of batter layer. Top the streusel with:

15 mini marshmallows per pan

Be sure to keep the marshmallows away from the sides of the cake pan! Divide the remaining batter between the pans and top with the last of the streusel.  Bake at 350° for 48 minutes.  Allow to cool for three minutes, then invert on cooling rack.  Wait about five minutes and then remove from pans.

Maryann is shopping for a ballgown for the Thanksgiving Dance.  I think she looks more delicious than pumpkin pie in this beautiful silk dress with beaded neckline. Ken is going to want to move up the wedding date when he gets a look at her in this gorgeous gown.