|Nutritional Guidelines (per serving)|
|Servings: 12 to 16 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 2g||7%|
|*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.|
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.
- 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
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.).
In a bowl, combine the brown sugar and chopped pecans. Sprinkle them in the prepared pan.
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.
Test for doneness with a long wooden skewer or toothpick -- it should come out clean when inserted into the cake.
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.
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.