Glazed Sweet Potato Mini-Cakes

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Total Time
50mins
Prep
20 mins
Cook
30 mins

From Pillsbury Bake-Off 1994. These sound like a wonderful fall treat.

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Ingredients

Nutrition

Directions

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