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Sis Scrumptious Upside-Down Sweet Potato Cake

Sis’s Scrumptious Upside-Down Sweet Potato Cake

Sis Scrumptious Upside-Down Sweet Potato Cake
Sis's Scrumptious Upside-Down Sweet Potato Cake
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Sis's Scrumptious Upside-Down Sweet Potato Cake
Ingredients
  • Topping:
  • 1 c. firmly packed light brown sugar
  • 4 T. water
  • 1 c. butter, melted
  • ½ c. corn syrup
  • 3 c. coarsely chopped pecans
  • 1. Preheat oven 350. Stir together the above ingredients and spread on bottom of 2 lightly greased 9” round cake pans (the sides of pans should be at least 2” high.)
  • Cake:
  • 2 c. sugar
  • 1 c. butter, softened
  • 4 large eggs
  • 2 ½ c. flour
  • 1 T. pumpkin pie spice
  • 2 t. baking soda
  • 1 t. salt
  • 1 (29-oz.) can sweet potatoes, drained
  • ⅔ c. buttermilk
  • 2 t. vanilla
Instructions
  1. Beat sugar and butter with mixer until smooth.
  2. Add eggs and beat until blended.
  3. In large bowl, combine flour, pie spice, baking soda and salt. Gradually add flour mixture to butter mixture, beating at low speed until blended.
  4. Add sweet potatoes, buttermilk and vanilla. Mix well.
  5. Spoon ½ batter over pecan mixture in each cake pan.
  6. Bake on foil-lined jelly roll pan for 40-50 minutes or until wooden toothpick comes out of center, clean. Cool on wire rack for 5 minutes. Carefully run knife around edge to loosen cake. Invert cake onto a serving plate.
Notes
*****Flip cake while hot, before sugar syrup has set. If you want to make buttermilk, pour 3 T. vinegar in a measuring cup and add milk to fill to ⅔ c.) If you make buttermilk for this recipe, combine it before you make topping so that it may set for a while. If you want to make only one layer, cut recipe in half and use 1 (15-oz.) can of sweet potatoes. This recipe belongs to my sister-in-law, Sis Morrow Laporte. She has become quite the little baker. She makes great desserts.
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