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–+ servings
Sweet potato bundt cake on cake stand. The cake has been drizzled with a maple icing and topped with chopped pecans.
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Sweet Potato Bundt Cake Recipe

This easy recipe is the perfect ending for your holidays meals
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 23 minutes
Resting time 10 minutes
Total Time 43 minutes
Servings 12 servings
Calories 353kcal
Author Deb Clark

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!

Notes

*If you're using unsalted butter, add a pinch of salt to the glaze. It balances out the sweetness so nicely!
You can easily stretch this to 12 slices if you're feeding a crowd. 

Nutrition

Calories: 353kcal | Carbohydrates: 53g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 372mg | Potassium: 332mg | Fiber: 2g | Sugar: 35g | Vitamin A: 5244IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 2mg
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