Best Sweet Potato Pudding Cake Recipes

CROCKPOT DULCE DE LECHE SWEET POTATO PUDDING CAKE

Steps:

• Melt butter in a small saucepan over medium heat; cook, whisking constantly, until butter foams and starts to turn golden brown. Place browned butter in a large mixing bowl.
• In a medium mixing bowl, sift together flour, baking powder, baking soda, salt and cinnamon; whisk until combined. Add brown sugar and sweet potato to mixing bowl with browned butter; beat, using a mixer on medium speed, until creamy - about 1 minute. Beat in eggs and vanilla until combined - about 1 minute. Reduce mixer speed to low and gradually beat in flour mixture, alternating with coconut milk until just combined. Stir in pecans until combined.
• Spray a slow cooker with cooking spray. Spread batter evenly into slow cooker; cover and cook on low for 45 minutes. Pour dulce de leche on top, sprinkle with coconut, cover, and cook an additional 1 hour. Turn slow cooker off and allow to cool 45 minutes before serving.

DULCE DE LECHE SWEET POTATO PUDDING CAKE

Steps:

• 1. Melt butter in a small saucepan over medium heat; cook, whisking constantly, until butter foams and starts to turn golden brown. Place browned butter in a large mixing bowl.
• 2. In a medium mixing bowl, sift together flour, baking powder, baking soda, salt and cinnamon; whisk until combined. Add brown sugar and sweet potato to mixing bowl with browned butter; beat, using a mixer on medium speed, until creamy - about 1 minute. Beat in eggs and vanilla until combined - about 1 minute. Reduce mixer speed to low and gradually beat in flour mixture, alternating with coconut milk until just combined. Stir in pecans until combined.
• 3. Spray a 4 qt. slow cooker with cooking spray. Spread batter evenly into slow cooker; cover and cook on low for 45 minutes. Pour dulce de leche on top, sprinkle with coconut, cover, and cook an additional 1 hour. Turn slow cooker off and allow to cool 45 minutes before serving.

SWEET POTATO PUDDING CAKE

Steps:

• Preheat oven to 350. Coat a 9-inch springform pan with cooking spray.
• Toss raisins and rum in a small bowl and let stand.
• Whisk flour, nutmeg and salt in another bowl.
• Mash sweet potato in a large bowl.
• Add eggs and beat with an electric mixer on medium speed until combined.
• Add coconut milk, 1 c brown sugar and butter.
• Beat until combined.
• Stir in the dry ingredients until evenly moistened.
• Stir in the raisins and any remaining rum.
• Spread into prepared pan.
• TOPPING: Combine coconut, 2 T brown sugar and cinnamon.
• Sprinkle on top of the cake.
• Bake until a knife inserted in the center comes out clean--1 to 1 1/4 hours.
• Let cool in the pan for 10 minutes.
• Run a knife around the edge of the pan and remove the ring.
• Cool at room temperature for 1 hour, then refrigerate until cold (about 3 hrs).
• Prep time does not include the cooling and refrigerating.

SWEET POTATO PUDDING CAKE

Steps:

• 1) Preheat oven to 350F. Coat a 9" springform pan with cooking spray. 2) To prepare cake: Toss the raisins and rum in a small bowl and let stand. 3) Mix the dry ingredients together in a small bowl: flour, nutmeg, pumpkin spice, salt. 4) Mash sweet potato in a large bowl (you should have about 1 3/4 cups). Add eggs; beat with electric mixer on medium speed until combined. Add coconut milk, 1 cup of brown sugar and butter; beat until combined. Stir in the dry ingredients until evenly moistened. Stir in raisins and any remaining rum. Spread butter in the prepared pan. 5) To prepare Topping: Combine coconut, 2 tbsp brown sugar and cinnamon in a small bowl. Sprinkle on top of the cake. 6) Bake the cake until a knife inserted into the center comes out clean - 1 to 1 1/4 hours. Let cool in pan for 10 minutes. Run knife around the edge of the pan and gently remove the side ring. Let cool at room temperature for 1 hr, then refrigerate until cold, about 3 hrs. NUTRITION Per Serving: 274 Calories; 8 g Fat; 5g Sat; 1g Mono; 58mg Cholesterol; 47g Carbohydrates; 5g Protein; 3g Fiber; 145mg Sodium; 333mg Potassium