Prep time: 20 minBake Time: 55-60
Cool Time: 1 hour
Cake
1 pkg. (16 oz.) pound cake mix
1 jar (6 ounces) strained infant sweet potatoes
2 eggs
1/3 cup milk
1 teaspoon Pantry Cinnamon Plus Spice Blend*
Glaze
½ cup powdered sugar
3-4 teaspoons milk
2 tablespoons pecans, finely grated
Toppings
Ice cream
Butterscotch caramel ice cream topping
¼ teaspoon Pantry Cinnamon Plus Spice Blend**
1/3 cup chopped pecans
1. Preheat over to 350. Lightly spray bottom only of loaf pan with nonstick cooking spray. For cake, combine cake mix, sweet potatoes, eggs, milk and Spice Blend in mixing bowl. Mix according to package directions. Pour into pan.
2. Bake 55-60 minutes or until cake tester inserted in center comes out clean. Cool in pan on cooling rack 15 minutes; loosen edges with knife. Remove from pan; cool completely.
3. For glaze, combine powdered sugar and milk; drizzle over cake. Immediately sprinkle with chopped pecans. Cut and serve.
4. For toppings, microwave ice cream topping until warm. Stir in Spice Blend if desired. Top cake slice with ice cream, topping, sprinkles and pecans.
Yield: 12 servings
* Cinnamon Plus is a Pampered Chef spice Blend. I didn't have any so I just used Pumpkin Pie Spice.
1 pkg. (16 oz.) pound cake mix
1 jar (6 ounces) strained infant sweet potatoes
2 eggs
1/3 cup milk
1 teaspoon Pantry Cinnamon Plus Spice Blend*
Glaze
½ cup powdered sugar
3-4 teaspoons milk
2 tablespoons pecans, finely grated
Toppings
Ice cream
Butterscotch caramel ice cream topping
¼ teaspoon Pantry Cinnamon Plus Spice Blend**
1/3 cup chopped pecans
1. Preheat over to 350. Lightly spray bottom only of loaf pan with nonstick cooking spray. For cake, combine cake mix, sweet potatoes, eggs, milk and Spice Blend in mixing bowl. Mix according to package directions. Pour into pan.
2. Bake 55-60 minutes or until cake tester inserted in center comes out clean. Cool in pan on cooling rack 15 minutes; loosen edges with knife. Remove from pan; cool completely.
3. For glaze, combine powdered sugar and milk; drizzle over cake. Immediately sprinkle with chopped pecans. Cut and serve.
4. For toppings, microwave ice cream topping until warm. Stir in Spice Blend if desired. Top cake slice with ice cream, topping, sprinkles and pecans.
Yield: 12 servings
* Cinnamon Plus is a Pampered Chef spice Blend. I didn't have any so I just used Pumpkin Pie Spice.
** I didn't put the spice in the topping. I thought it would be too much.
This was so good!
Recipe from the Pampered Chef recipe book, 'Delightful Desserts'
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