Gooey Sweet Potato Butter Cake

  • Servings: 12 servings (1 9x13-inch cake)
  • Prep Time: 0m
  • Cook Time: 0m
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“Easy dessert recipe that is perfect for the holidays. Every time I bring it somewhere, I am always asked for the recipe. If you’re not a fan of sweet potatoes, bananas are a wonderful substitution. Enjoy!”


1 (18.25 ounce) package yellow cake mix

1 stick butter, softened

3 eggs, divided

1 (8 ounce) package cream cheese, softened

1 teaspoon vanilla extract

1 (29 ounce) can sweet potatoes, drained

4 cups confectioners’ sugar


  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 9×13-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.
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