Chantilly's Simple Sweet Potato Bundt Cake

Sweet Potato Bundt Cake
Edward Pond /Radius Images/Getty Images
  • 70 mins
  • Prep: 10 mins,
  • Cook: 60 mins
  • Yield: 12 to 16 Servings
Ratings

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.

What You'll Need

  • 1/2 cup brown sugar, packed
  • 1/2 cup chopped pecans
  • 1 box vanilla cake mix (French Vanilla, Duncan Hines, or use a butter vanilla cake mix or butter pecan
  • 3 eggs, beaten
  • 1 29 oz. can Bruce's sweet potato pie filling (see substitute, below)

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

Chantilly's Note:  "No frosting is needed because it has its own crunchy brown sugar/pecan topping. Enjoy!"

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.

You Might Also Like

Nutritional Guidelines (per serving)
Calories 210
Total Fat 15 g
Saturated Fat 8 g
Unsaturated Fat 5 g
Cholesterol 70 mg
Sodium 39 mg
Carbohydrates 17 g
Dietary Fiber 2 g
Protein 3 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)