Sweet Potato Bundt Cake from cake mix
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.
Servings: 15
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!