Glazed Sweet Potato Mini-Cakes Recipe

Name: Glazed Sweet Potato Mini-Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 1/4 ounce) package yellow cake mix with pudding; 1 tablespoon finely grated orange rind; 2 teaspoons cinnamon; 1 cup unsweetened applesauce; ⅓ cup oil; ¼ cup water; ½ teaspoon maple flavoring; 4 eggs; 2 cups finely grated peeled dark-orange sweet potatoes; 1 cup chopped pecans; 2 tablespoons butter; ¼ cup firmly packed brown sugar; ¼ cup sour cream; ⅛ teaspoon maple flavoring; 34-1 cup powdered sugar; ⅓ cup chopped pecans; 2 -3 teaspoons orange zest, if desired; 1 orange, sliced, if desired

Servings: persons

1 (18 1/4 ounce) package yellow cake mix with pudding
1 tablespoon finely grated orange rind
2 teaspoons cinnamon
1 cup unsweetened applesauce
⅓ cup oil
¼ cup water
½ teaspoon maple flavoring
4 eggs
2 cups finely grated peeled dark-orange sweet potatoes
1 cup chopped pecans
2 tablespoons butter
¼ cup firmly packed brown sugar
¼ cup sour cream
⅛ teaspoon maple flavoring
34-1 cup powdered sugar
⅓ cup chopped pecans
2 -3 teaspoons orange zest, if desired
1 orange, sliced, if desired

1
Heat oven to 350.
2
Grease and flour 12 cup Bundt mini-muffin cups.
3
In large bowl, combine cake mix, 1 T. orange peel, cinnamon, applesauce, oil, water, 1/2 t. maple flavor and eggs.
4
Beat at low speed until moistened; beat 2 minutes at high speed.
5
Stir in sweet potatoes and 1 cup of pecans.
6
Fil greased Bundt cups 3/4 full.
7
Bake at 350 for 20-30 minutes or until toothpick inserted in center comes out clean.
8
Cool on wire rack 5 minutes; remove from pans.
9
Melt butter in small saucepan over medium-low heat; stir in brown sugar.
10
Add sour cream, stirring constantly until mixture is hot and brown sugar is dissolved.
11
DO NOT BOIL.
12
Stir in 1/8 t. maple flavor and enough powdered sugar for desired drizzling consistency; beat until smooth.
13
Drizzle over warm cakes; sprinkle with desired amount of pecans and orange peel.
14
Garnish serving plate with orange slices.

4169

kcal

Calories

Fat

914

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 (18 1/4 ounce) package yellow cake mix with pudding, 1 tablespoon finely grated orange rind, 2 teaspoons cinnamon, 1 cup unsweetened applesauce, and more.

Yes, Glazed Sweet Potato Mini-Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Glazed Sweet Potato Mini-Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions