Preparation

• Preheat the oven to 350°F. Coat a 9×13-inch baking pan with non-stick spray and then line it with parchment paper for good measure and set aside.
• In a large mixing bowl, combine the boxed cake mix, milk, sweet potato puree, eggs, oil, and vanilla extract. Whisk the cake mixture until well combined and smooth. Then set aside.
• In a medium bowl, combine the brown sugar, cinnamon, nutmeg, and salt. Use your hand to stir the mixture until well combined.
• Pour half of the cake batter into the prepared baking pan. Spread the batter to the edges as much as you can. Evenly sprinkle the brown sugar filling on top of the cake batter. Then evenly pour the remaining cake batter over the brown sugar.
• Bake the cake at 350°F for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Meanwhile, prepare the icing.
• In a medium bowl, combine the powdered sugar, milk, and vanilla extract. Whisk the icing until silky smooth and well combined.
• After baking, let the cake cool in the pan for 15 minutes. Then carefully transfer the cake to a cooling rack to continue cooling and pour the icing over the cake. Smooth the icing over the cake evenly.
• Let the cake sit for 10-15 minutes for the icing to set. Slice the cake into 12 wedges and serve. Enjoy!