Sweet Potato Cake from Cake Mix

This moist, soft Sweet Potato Bundt Cake is so simple to make with a box of cake mix! We love to make Sweet Potato cakes in the fall, from layer cakes to cupcakes, pound cakes and more! We're so happy to have another "cozy cake" to add to the list.

The use of canned sweet potato puree in the cake batter adds moisture, flavor, and simplifies this doctored cake mix recipe. Just as with sweet potato casserole, we love sweet potato cakes with added spices and pecans! You'll find all of these great flavors in today's recipe.

Because canned sweet potato puree is a similar consistency to canned pumpkin puree, we decided to base today's cake on a delicious recipe for easy Pumpkin Spice Cupcakes!

Key Ingredients

• Chopped Pecans- for sprinkling in the bottom of the cake pan.
• Spice Cake Mix
• Small Box of Instant Vanilla Pudding
• Canned Sweet Potato Puree (not pie filling)
• All Purpose Flour
• Brown Sugar
• Cinnamon & Ginger - Optional but add a boost of spiced flavor!
• Vanilla Extract

How to Make Easy Sweet Potato Bundt Cake

After preheating the oven, we sprinkled the prepared bundt pan with chopped pecans. (If you are not a fan of pecans, it is fine to leave this step off. We just love the added layer of flavor and a little crunch!)

Next, we sifted the cake mix into the mixing bowl, then added everything else! Using an electric mixer, we combined the ingredients on low speed for about 10-15 seconds and then increased to medium. We mixed for about two minutes., stopping to scrape the bottom and sides of the bowl if needed. That's it!

We scooped the batter into the pan, covering the chopped pecans, and baked at 350 degrees F for about 40-45 minutes **Peek in as the end time approaches and adjust as needed.

Allow the freshly baked sweet potato bundt to cool on a cooling rack for ten minutes. This cake baked up with a tall dome! We trimmed it down a little so it would sit more level when turned out (plus we wanted to sample!) ;0) - Turn the cake out onto your cake board or platter.

Once cooled, store in an airtight container or under a cake dome. This cake freezes perfectly also! You can find details in the Notes section of the recipe.

Isn't it pretty? This cake is so delicious just as it is, but you can also serve it with whipped cream, ice cream, or a drizzle of caramel.

Thanks so much for stopping by. If you give this cake recipe a try, make sure to leave a comment below! We'd love to hear from you.

Sweet Potato Bundt Cake from cake mix

BY Melissa and Bebe

This easy Sweet Potato Bundt Cake from cake mix is so soft, moist and delicious! This is such a great, cozy recipe for fall gatherings.

Prep Time: 20 minutes mins

Cook Time: 15 minutes mins

Course: Dessert

Servings: 15

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Ingredients

• ▢ 1 Box Spice Cake Mix We used Betty Crocker (13.25)
• ▢ 3.4 oz (Small box) Instant Vanilla Pudding (Do not prepare the pudding.)
• ▢ ½ cup all purpose flour (60g)
• ▢ ½ cup light brown sugar (100g)
• ▢ 1 teaspoon cinnamon (optional, see notes)
• ▢ ¼ teaspoon ginger (optional, see notes)
• ▢ 1 cup Canned Sweet Potato Puree (Not pie filling) (8 oz/235g) (We used Farmer's Market brand)
• ▢ 3 eggs room temperature (place in a bowl of warm water for 5 minutes if in a hurry)
• ▢ 1 cup milk (240g)
• ▢ ½ cup Vegetable Oil (we use Canola oil) (108g)
• ▢ 2 teaspoons Vanilla extract (8g)

For sprinkling into bottom of pan before adding Batter

• ▢ ½ cup chopped pecans (optional)

Instructions

For the Cupcakes

• Set oven to 350 F., and prepare your bundt pan. (Either grease & flour or use a baking spray that contains flour). *See notes on pan size
• Sprinkle the bottom of the prepared bundt or tube pan with chopped pecans
• Sift the cake mix into your mixing bowl. Add instant vanilla pudding mix, eggs, brown sugar, flour, canned sweet potato puree, milk, vegetable oil, spices, and vanilla extract.
• Mix on low speed for about 10-15 seconds to incorporate before increasing to medium speed for two minutes. Stop and scrape down the sides of the bowl as needed.
• Pour or scoop the cake batter into the bundt pan (on top of the pecans.)
• Bake for 40-45 minutes. Times will vary based on the size of your pan, and so peek in as end time approaches and adjust as needed. When the tops spring back when lightly touched or an inserted toothpick comes out clean or with just a few crumbs attached, they are ready.
• Allow the cake to cool in the pan on a cooling rack for 10 minutes. Then, turn out. *This cake domes a lot! We trimmed ours down a bit with a thin serrated knife before turning it out so that it would sit more evenly. (Everybody loves bonus cake scraps!)
• Once cooled, store the cake at room temperature in a cake dome or airtight container.

Notes

We used a different bundt pan size than usual- slightly smaller with about a 10 cup capacity. If you are using a larger pan, the batter will be more shallow in the pan than ours was and will bake more quickly. Peek in as bake time approaches and adjust as needed.

Adding Spices: Since we used a spice cake mix, there is already a nice level of spice, but to me it still seemed fairly light. We wanted to bump up the spiced flavor a bit and so we added cinnamon and ginger. You can leave out the additional spices, or adjust amount to your liking.

This cake can be wrapped tightly in plastic wrap followed and foil, and frozen for up to three months! To thaw, move the wrapped cake to the refrigerator the day before. Then, move to the kitchen counter the next morning to bring to room temperature. You can also wrap and freeze cake layers individually!

 

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More Fall Cakes!

We've made several more sweet potato cakes, including scratch Sweet Potato Cake, Sweet Potato Pound Cake, and Sweet Potato Cupcakes! You can find these cakes and more in our roundup of Fall Cake Recipes!