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Gooey Sweet Potato Butter Cake

Rated as 4.8 out of 5 Stars

"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!"
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1 h 10 m servings 562
Original recipe yields 12 servings (1 9x13-inch cake)


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  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 9x13-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.

Nutrition Facts

Per Serving: 562 calories; 20.6 90.2 6.1 88 447 Full nutrition

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Read all reviews 4
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Forgot cream cheese until the end. I will make it again the right way next.

This was a real winner with my family -- I made this along with the monkey bread for mother's day! Both were a real big hit and they both smelled so GOOD!!!

Very easy to make and very tasty

This cake is SO easy to make. I did make a mistake, when I made my sweet potato casserole, I purposefully prepared too many sweet potatoes so I could use them in this recipe (I did not want to ...