Sweet Potato Casserole Coffee Cake Recipe

A Happy Accident

I once tried to make sweet potato pie. I grabbed the wrong box mix. It was muffin mix! I decided to just go with it. I still laugh at that.

I added a few things from my cupboard. The result was this cake. It tastes like a hug feels. This matters because cooking is about trying. It’s okay to make happy mistakes.

Why This Cake is Special

This cake mixes two favorite treats. It has the cozy spice of sweet potato casserole. It also has the soft crumb of a coffee cake. Doesn’t that sound amazing?

The best part is the topping. It has a crunchy, sugary streusel. Then a sweet marshmallow glaze goes on top. Every bite is a little party. What’s your favorite part of a coffee cake? Is it the topping or the soft cake inside?

Let’s Make the Cake

First, heat your oven to 350°F. Mix the muffin mix, milk, and melted butter. It will be a lovely, thick batter. Pour it into your greased pan.

Now for the fun streusel. Mix the flour, sugars, cinnamon, and pecans. Pour the melted butter over it. Use your fingers to make crumbs. Sprinkle it all over the batter. The oven will work its magic.

The Magic Topping

While the cake bakes, make the glaze. This part is so easy. You just mix marshmallow fluff with very hot water. Stir until it’s smooth and drippy.

Let the cake cool a little. Then drizzle that glossy glaze all over. Fun fact: Marshmallow fluff was once made from a real plant called the marsh mallow! This matters because the sweet, gooey finish makes it feel like a holiday. Do you prefer your cakes warm or at room temperature?

Sharing is the Best Part

I love to cut this cake into squares. I serve it with a big glass of cold milk. It’s perfect for a weekend breakfast. It’s also great for an afternoon visit with a friend.

The kitchen fills with a warm, sweet smell. It makes everyone feel at home. That’s the real goal of baking. It brings people together. What’s a food that always makes you think of home? I’d love for you to tell me.

Ingredients:

Ingredient	Amount	Notes
Sweet Potato Flavored Muffin Mix	7 ounces	For the Coffee Cake
Milk	1 cup	For the Coffee Cake
Butter, melted	1/4 cup	For the Coffee Cake
Flour	6 tablespoons	For the Streusel Topping
Granulated sugar	6 tablespoons	For the Streusel Topping
Brown sugar	6 tablespoons	For the Streusel Topping
Cinnamon	1/2 teaspoon	For the Streusel Topping
Butter, melted	3 tablespoons	For the Streusel Topping
Pecans, crushed	1/4 cup	For the Streusel Topping
Marshmallow fluff	1 cup	For the Marshmallow Glaze
Boiling water	3 tablespoons	For the Marshmallow Glaze

A Sweet Potato Surprise for Your Morning Table

Hello, my dear. Come sit a spell. Let me tell you about this coffee cake. It tastes like a hug. It mixes sweet potato casserole with your morning treat. I dreamed it up one chilly fall morning. My grandson said it was his new favorite. Doesn’t that just warm your heart?

We will make it together. It is simpler than it looks. I promise. You just need a few bowls and a square pan. The smell while it bakes is pure magic. It fills the whole kitchen with cozy feelings. I still smile thinking about it.

Here is how we make our sweet creation. Follow these steps with me.

Step 1:

First, turn your oven to 350°F. Get out an 8-inch square pan. Give it a quick spray with cooking spray. This keeps our cake from sticking. I learned that the hard way once. What a mess that was!

Step 2:

Now, let’s make the cake batter. Find a big mixing bowl. Pour in the sweet potato muffin mix. Add one cup of milk and the melted butter. Stir it all until it is just combined. A few little lumps are just fine. (Hard-learned tip: Don’t over-mix! It makes the cake tough.)

Step 3:

Pour your lovely batter into the prepared pan. Spread it gently to the corners. See how pretty that orange color is? It reminds me of autumn leaves.

Step 4:

Time for the best part—the streusel! In a smaller bowl, mix the flour, both sugars, and cinnamon. Add the melted butter and crushed pecans. Keep mixing with a fork. It will look crumbly and perfect. Sprinkle this evenly over the batter.

Step 5:

Slide the pan into your hot oven. Bake it for 30 minutes. You will know it’s done when the top is golden. Your whole house will smell amazing. What baking smell makes you happiest? Share below!

Step 6:

Let the cake cool in the pan. Now, for the fun glaze. Put the marshmallow fluff in a bowl. Carefully add three tablespoons of boiling water. Whisk it fast until it’s a smooth, drippy glaze. Drizzle this all over the cooled cake.

Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 9 servings
Category: Breakfast, Dessert

Three Tasty Twists to Try

This cake is wonderful as written. But sometimes, it’s fun to play. Here are three simple twists. They make it new again.

Berry Swirl: Drop spoonfuls of raspberry jam on the batter before the streusel. Swirl it with a knife.

Chocolate Chip Joy: Mix a handful of chocolate chips right into the cake batter. A little surprise in every bite.

Ginger Snap: Add a pinch of ground ginger to the streusel. It gives a lovely, warm little kick.

Which one would you try first? Comment below!

Serving It Up With Style

This cake is a star all on its own. But I love making a plate pretty. For a special brunch, add some crispy bacon on the side. The salty taste is perfect with the sweet cake. A dollop of whipped cream never hurts either.

What should we drink with it? A cold glass of milk is my classic choice. It is always right. For the grown-ups, a hot cup of coffee with cream is just the thing. The flavors dance together so nicely.

Which would you choose tonight?

Keeping Your Coffee Cake Cozy

This cake is best fresh, but it keeps well. Let it cool completely first. Then, cover it tightly with plastic wrap. It will stay happy on the counter for two days.

For longer storage, the freezer is your friend. Wrap slices in plastic, then foil. Pop them in a freezer bag. They will keep for up to three months. I once froze a whole cake for my grandson’s surprise visit. He was so thrilled!

To reheat, just warm a slice in the microwave for 15 seconds. This brings back that soft, just-baked feel. Batch cooking matters because life gets busy. Having a sweet treat ready is a little gift to your future self.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

First, a soggy bottom. This happens if the pan is too small. Use an 8×8 or 9×9 inch square pan. This gives the batter room to breathe and bake evenly.

Second, a dry cake. Do not overmix the batter. Stir just until the ingredients are combined. I remember when I used to stir too much. My cakes were tough little bricks!

Third, streusel that sinks. Make sure your topping is crumbly, not wet. If it is like paste, add a pinch more flour. Getting these steps right builds your confidence. It also makes sure every bite is full of flavor.

Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free? A: Yes! Just use a gluten-free sweet potato muffin mix. Check all your other labels too.

Q: Can I make it ahead? A: Absolutely. Bake the cake the day before. Add the marshmallow glaze right before you serve.

Q: What if I don’t have pecans? A: Walnuts work great. Or just leave them out. The streusel will still be delicious.

Q: Can I double the recipe? A: You can. Use a 9×13 inch pan. You may need to bake it a few minutes longer.

Q: Any optional tips? A: A pinch of nutmeg in the streusel is lovely. Fun fact: nutmeg and sweet potato are old friends in Southern cooking.

Which tip will you try first?

From My Kitchen to Yours

I hope you love making this cozy cake. It fills the kitchen with the best smell. It is perfect for a slow weekend morning.

I would love to see your creation. Sharing food stories connects us all. It is like passing a recipe card across the miles.

Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen. I cannot wait to see your photos.

Happy cooking!
—Anna Whitmore.