NO-BAKE SHAMROCK SHAKE PIE2 (3.4-0z.) box vanilla instant pudding mix2 c. milk8 oz. Cool-Whip, thawed,…
Sis’s Scrumptious Upside-Down Sweet Potato Cake
- Sis Scrumptious Upside-Down Sweet Potato Cake
| Sis's Scrumptious Upside-Down Sweet Potato Cake | Print |
Recipe By: Alice Morrow
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
- Beat sugar and butter with mixer until smooth.
- Add eggs and beat until blended.
- In large bowl, combine flour, pie spice, baking soda and salt. Gradually add flour mixture to butter mixture, beating at low speed until blended.
- Add sweet potatoes, buttermilk and vanilla. Mix well.
- Spoon ½ batter over pecan mixture in each cake pan.
- 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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