Gooey Sweet Potato Butter Cake – a delicious recipe with yellow cake, butter, eggs, cream cheese, vanilla, sweet potatoes. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Stir cake mix, butter, and 1 egg together in a large mixing bowl until no lumps remain. Press the mixture into the bottom of a 9x13-inch baking pan.
3
Blend remaining eggs, cream cheese, and vanilla extract together in a bowl using an electric hand mixer. Add sweet potatoes and continue mixing on medium speed until most of the lumps are gone. Stir confectioners' sugar in slowly, 1 cup at a time, until the mixture is smooth and batter-like in consistency. Pour batter into the baking dish, on top of the first layer.
4
Bake in the preheated oven until the top just barely jiggles, 50 to 55 minutes.
5
Cool cake at least 30 minutes before cutting. Keep a cup of warm water nearby to dip knife into while slicing, to prevent sticking.
1194
kcal
Calories
39
g
Fat
207
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (18.25 ounce) package yellow cake mix, 1 stick butter, softened, 3 eggs, divided, 1 (8 ounce) package cream cheese, softened, and more.
Yes, Gooey Sweet Potato Butter Cake 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.
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