Sweet Potato Bundt Cake is a delicious and easy-to-make dessert perfect for any occasion. This moist and flavorful cake is made with sweet potatoes, warm spices, and a sweet maple glaze that will have everyone asking for the recipe!
Jump to:
- What makes this recipe irresistible
- What you'll need: ingredients
- Creative variations to try
- Step-by-step guide: instructions
- Watch and learn: recipe video
- Essential equipment for this recipe
- Frequently asked questions (FAQ's)
- Deb's tips for the perfect dish
- How to store leftovers
- More bundt cake recipes
- Sweet Potato Bundt Cake Recipe
What makes this recipe irresistible
Typically during the holiday season, we think of pumpkin desserts or a traditional sweet potato pie. However, this recipe takes all the flavors of that sweet pie and combines them into a moist cake that is perfect for any time of the year.
I always get rave reviews about this moist sweet potato cake and you will too!
What you'll need: ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- canned yams or sweet potatoes
- vanilla yogurt
- spice cake mix
- french vanilla pudding
- large eggs
- powdered sugar
- butter
- maple sugar
- pecans
Creative variations to try
- If you can't find a spice cake mix at your grocery store, you can make your own by using a vanilla cake mix and adding 1 ½ teaspoons of pumpkin pie spice and ½ teaspoon ground ginger.
- You can also mix some cinnamon and sugar and then add half the batter to the pan, the cinnamon sugar to make a cinnamon sugar swirl layer to the middle of the cake, and finish off with the remaining batter.
- Not a fan of maple? A cream cheese glaze would also taste amazing on top of this cake.
- You can use leftover sweet potatoes, if you'd prefer. You'll need about a cup and a half.
- I have swapped out a can of pureed pumpkin for the sweet potatoes and also if you don't have yogurt, swap it out for ¾ of a cup of sour cream. It has that same tangy richness.
Step-by-step guide: instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Preheat the oven and prepare the bundt pan by spraying and then sprinkling it with flour.
- Drain the sweet potatoes. Using a mixer, blend the sweet potatoes with the yogurt.
- Next, add the cake mix and vanilla pudding. Mix well to combine. Add the eggs one at a time.
- Spoon the mixture into the bundt pan.
- Place in the preheated oven for 45-50 minutes. Or until a tooth inserted into the middle comes out clean.
- Remove the cake from the oven. Cool for 10 minutes. Invert it onto a cake stand and cool completely.
- Whisk together the powdered sugar, melted butter and maple syrup until it's completely smooth. Drizzle over the top of the cake.
- Chop the pecans and scatter them over the sticky maple sugar glaze.
Watch and learn: recipe video
Hey, if you want to catch all my videos, subscribe to my YouTube Channel. You'll be notified each time I share a new video!
Essential equipment for this recipe
The following are affiliate links. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Don't forget to check out my Amazon storefront for some of my favorite products! 🛍️
Frequently asked questions (FAQ's)
The secret to getting a bundt cake out of the pan is to make sure that you grease and flour the pan in all the crevices. And, then remove it from the pan while it's still warm, if you let it cool completely, it will not slide out as smoothly.
The difference between a bundt cake and a regular cake is that a bundt cake is baked in a special pan, resulting in a circular shape with a hole in the center of the cake. Because the pan is bigger bundt cakes also usually have more batter than a regular cake.
Don't stress! Grease your baking pan with softened unsalted butter or vegetable shortening before you flour it.
Deb's tips for the perfect dish
One of the most important tips I've learned when it comes to making cakes is that you don't want to over-mix the batter. You should never mix a cake batter for more than two minutes total. So, mix until the batter is just combined.
- After spooning the cake batter into the pan, tap the pan gently a few times on the counter to remove air bubbles before you put it in the oven.
How to store leftovers
Storing - To store your cake, store it in an airtight container in the refrigerator for up to 4 days. It will stay moist in the refrigerator.
Freezer - One of my favorite things about this cake recipe is that it's freezer-friendly. I like to slice the cake, and wrap the individual cake slices in plastic wrap, then place them in a freezer bag. Store them in the freezer for up to three months. You can thaw them on the counter for about an hour before enjoying them.
More bundt cake recipes
I think that there is something so elegant about a bundt cake! And they are great for holidays because they can feed a crowd.
I added some of my favorite bundt cakes below. Just click on the links below. All of these cakes are great for the holiday season!
Love a good Bundt cake as much as I do? Be sure to check out my Pistachio Bundt Cake-it's super moist and full of nutty flavor, the Carrot Cake Bundt Cake that's packed with warm spices and topped with cream cheese icing, and my sweet and simple Churro Bundt Cake, which tastes just like your favorite fair treat in cake form!
I'd love to hear your thoughts about it. I appreciate all your comments and can't wait to hear from you!
Sweet Potato Bundt Cake Recipe
Equipment
- 1 bundt cake pan
Ingredients
- 15 ounce can of sweet potatoes or yams, well drained
- ¾ cup vanilla yogurt
- 15.25 ounce spice cake mix I used the Duncan Hines brand
- 3.4 ounce package of french vanilla pudding
- 4 large eggs
- ½ cup powdered sugar
- 4 tablespoons butter melted
- 3 tablespoons maple syrup
- ½ cup chopped pecans
Instructions
- Preheat the oven to 350 degrees. Prepare the bundt pan by spraying with non-stick cooking spray. Sprinkle with flour. Be sure to get in all the nookes and crannies so your cake won't stick! Set aside.
- Drain the sweet potatoes well. Using a hand mixer or stand mixer, blend the sweet potatoes with the yogurt until smooth and creamy.
- Next, add the cake mix and vanilla pudding. Mix well to combine.
- Add the eggs one at a time to incorporate. Spoon the mixture into the bundt pan, smoothing out with the back of the spoon until it's even. Don't forget to pop the pan on the counter to get any bubbles to rise to the top.
- Place in the preheated oven for 45-50 minutes. The cake is done when you insert a toothpick into the middle and it comes out clean.
- Remove the bundt cake from the oven. Place it on a cookie sheet for 10 minutes. Then invert it onto a cake stand or plate and allow it to cool completely.
- *Now, let's make the glaze! In a small mixing bowl, whisk together the powdered sugar, melted butter and maple syrup until it's completely smooth and luscious. Spoon over the top of the cake, allowing it to drizzle over the sides
- Chop the pecans and scatter them over the sticky maple sugar glaze. Serve and enjoy!
Leave a Reply