Chantilly's Simple Sweet Potato Bundt Cake

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 07/17/19
Sweet Potato Bundt Cake
Edward Pond /Radius Images/Getty Images
Prep: 10 mins
Cook: 60 mins
Total: 70 mins
Servings: 12 to 16 servings
Nutrition Facts (per serving)
210 Calories
15g Fat
17g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 210
% Daily Value*
Total Fat 15g 19%
Saturated Fat 8g 39%
Cholesterol 70mg 23%
Sodium 39mg 2%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 7%
Protein 3g
Calcium 34mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This sweet potato cake is made with a built-in topping of brown sugar and pecans. A cake mix makes this cake super easy to prepare and bake.

This recipe is made with a 29-ounce can of sweet potato pie filling. This is probably not available in all areas, but you can make your own sweet potato pie filling — minus the milk and eggs. See the tips for homemade pie filling.

Ingredients

  • 1/2 cup brown sugar, packed
  • 1/2 cup chopped pecans
  • 1 box vanilla cake mix
  • 3 eggs, beaten
  •  29-ounce can sweet potato pie filling

Steps to Make It

  1. Heat oven to 350 F (177 C/Gas 4). Grease and flour Bundt pan or use a nonstick baking spray with flour (Baker's Joy, etc.).

  2. In a bowl, combine the brown sugar and chopped pecans. Sprinkle them in the prepared pan.

  3. In a mixing bowl with an electric mixer, mix the dry cake mix with beaten eggs and the sweet potato pie filling. Pour into the Bundt pan and bake for about 1 hour.

  4. Test for doneness with a long wooden skewer or toothpick -- it should come out clean when inserted into the cake. 

  5. When done, let the cake stand for 10 to 15 minutes on a wire rack in a pan, then invert it onto a 10-inch plate.

Expert Tips

  • If you don't have the large can of sweet potato pie filling, make this basic pie filling (without eggs and milk). IN a bowl combine 2 cups of mashed sweet potatoes, 1 cup of granulated sugar, 1 teaspoon of ground cinnamon, 1 teaspoon of ground nutmeg, and 1 teaspoon of vanilla extract. Mix well and use in the recipe.

  • Have bamboo or wooden skewers on hand for testing deep Bundt cakes or tube cakes.

Recipe Tags: