This easy sweet potato cake starts with a cake mix, then is doctored up to become a delicious fall dessert you’ll love!
It’s easier than you think to make a sweet potato bundt cake from a mix, with just a few basic ingredients.
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When fall comes around, many people automatically gravitate toward pumpkin desserts, and for good reason.
There’s something comforting about the pairing of warm spices with sweet treats, and canned pumpkin puree lends moisture, flavor, and vitamins to loads of baked goods.
But an often overlooked ingredient this time of year is sweet potatoes!
If you’re a fan of sweet potato pie or sweet potato casserole at Thanksgiving and Christmas, then you’re going to love this easy sweet potato bundt cake from a mix.
Not only is it a cinch to whip up, but because it uses a cake mix, there’s less time spent measuring.
Quick and easy for the holidays? Yes, please!
Sweet Potato Bundt Cake for the Holidays
Bundt cakes make fantastic holiday desserts for several reasons.
First of all, they’re automatically pretty. You don’t have to assemble layers or do fancy designs with frosting. The mere shape of them makes them lovely!
Not only that, but they’re generally quite easy. You simply make the batter and bake them up.
And when one starts with a cake mix, like this sweet potato cake, it’s a double whammy of a win.
Last, bundt cakes are easy to serve to a crowd.
You can slice one cake into 16-20 slices, depending on how big you slice them.
Adding a dollop of whipped cream or a scoop of vanilla ice cream and a drizzle of caramel sauce instantly takes things up a notch for those times when you want a little extra pizazz with minimal effort.
More Bundt Cake Recipes You’ll Love:
How to Make Sweet Potato Cake from a Mix
It’s quite simple to make this family favorite dessert!
Ingredients You’ll Need:
- Yellow Cake Mix
- Water
- Vegetable Oil
- Sour Cream
- Eggs
- Sweet Potato Puree
- Pumpkin Pie Spice
- Vanilla extract
- For serving: Powdered sugar for dusting, whipped cream for garnish
How to Make it:
(Full printable recipe card is located below)
Mix the batter. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), combine all ingredients.
Begin mixing on low speed until ingredients are incorporated.
Turn the mixer off and scrape down the sides of the bowl, then turn the mixer back on.
Increase the speed to medium-high and beat for about 2 minutes.
Transfer to prepared pan. Pour the cake batter into a greased bundt pan, spreading evenly.
Bake. Bake the cake in a preheated oven for about 34-37 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Cool. Let the cake cool in the pan for about 10 minutes. Then, run a knife along the edges of the pan to loosen the cake.
Place a plate or wire rack over the bundt pan and invert the cake onto the plate/rack.
Let cool completely before serving.
Dust and serve. Dust the top of the cake with powdered sugar just before serving, then slce.
Serve with whipped cream, if desired.
It’s the perfect fall dessert that’s easy to make and disappears fast!
Notes and Adaptations:
- We serve this with just a dusting of powdered sugar and some whipped cream for garnish. However, you could also make the cream cheese glaze from my pumpkin bundt cake recipe if you want an icing to go on top.
- You can use a spice cake mix instead of yellow cake mix if desired.
- Feel free to add chopped nuts to the batter if you’d like–if so, I’d recommend adding between 1/2-1 cup, depending on how nutty you want it!
- Leftover cake can be stored at room temperature, tightly covered with plastic wrap or a cake cover.
- I buy canned sweet potato puree, but you can also make homemade sweet potato puree if you’d prefer. You’ll need roughly 1 1/2 cups homemade.
Recommended Equipment
Sweet Potato Bundt Cake (From a Mix)
This sweet potato bundt cake starts with a cake mix, then is transformed into a holiday dessert that's both easy to make and delicious to enjoy.
Ingredients
- 15.25-oz yellow cake mix
- 1/2 cup water
- 1/2 cup vegetable oil
- 1/3 cup sour cream
- 3 eggs
- 15-oz can sweet potato puree
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- For serving: Powdered sugar for dusting and whipped cream for garnish
Instructions
- Preheat oven to 350F and grease a bundt pan well.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with an electric hand mixer), combine cake mix, water, oil, sour cream, eggs, sweet potato puree, vanilla extract, and pumpkin pie spice.
- With the mixer on low speed, mix until ingredients are incorporated. Turn off mixer and scrape down sides of the bowl.
- Turn mixer to medium-high speed and beat the batter for about 2 more minutes.
- Pour batter into prepared pan, spreading evenly.
- Bake in preheated oven for 34-37 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Let cool in pan for about 10 minutes, then run a knife along the edges of the cake to loosen from the pan.
- Place a plate or wire rack over the pan and invert the cake onto the plate/rack. Let cool completely.
- Before serving, dust top of cake with powdered sugar. Serve with whipped cream for garnish, if desired.
Notes
- We serve this with just a dusting of powdered sugar and some whipped cream for garnish. However, you could also make the cream cheese glaze from my pumpkin bundt cake recipe if you want an icing to go on top.
- You can use a spice cake mix instead of yellow cake mix if desired.
- Feel free to add chopped nuts to the batter if you'd like--if so, I'd recommend adding between 1/2-1 cup, depending on how nutty you want it!
- Leftover cake can be stored at room temperature, tightly covered with plastic wrap or a cake cover.
- I buy canned sweet potato puree, but you can also make homemade sweet potato puree if you'd prefer.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 240Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 38mgSodium: 222mgCarbohydrates: 36gFiber: 1gSugar: 21gProtein: 3g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
Be sure to save this recipe to your holiday desserts board on Pinterest!
