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Old New Orleans Sweet Potato Rum Cake

2009 Sweet Potato Cake Contest Winner

Ingredients:

1/2 cup Old New Orleans Cajun Spice Rum
4 eggs
1/2 cup vegetable oil
1/2 cup butter
1 can (15 oz.) sweet potatoes, drained and mashed
1 (18.25 ounce) box French Vanilla cake mix
1 small box (3.4 oz.) vanilla instant pudding
1 teaspoon Pumpkin Pie Spice
1/2 cup pecans, finely chopped

Instructions:

Heat oven to 350 degrees F. Grease a 9 x 13 pan.

Mix rum, eggs, oil and butter with an electric mixer until blended. Add sweet potatoes, cake mix, pudding mix and pumpkin pie spice, and blend on medium speed for 2 minutes.

Sprinkle chopped pecans evenly in the bottom of the prepared pan. Pour cake batter over the pecans. Bake for 45 minutes.

Variations:

Glaze:

1/2 cup butter
1/4 cup water
1 cup brown sugar
1/4 cup Old New Orleans Cajun Spice Rum

To prepare glaze, combine butter, water and brown sugar in a saucepan, bring to a boil and cook for one minute. Add rum.

Poke holes in cake while still in pan, and pour half of the glaze over cake. Turn cake onto serving platter and pour the remaining glaze over cake. Cut into squares and enjoy!

Credits:

Gwen Cashio
Destrehan, LA

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