A huge bundt cake, filled with the flavors of sweet potatoes and warm spices, drizzled with a vanilla icing and topped with pumpkin granola. Are you as excited for Fall baking as I am??! I figured we would start out with this sweet potato bundt cake, because I already have a few pumpkin recipes here on the blog, but no recipes using sweet potatoes. And don’t worry…I have a secret ingredient that makes this cake super easy to make. Only one bowl is needed to make this recipe, and no long process of cooking and mashing sweet potatoes for this recipe either!
This recipe has an ingredient in it that might have you scratching your head and saying, “Huh? Really??” But oh yes….trust me! This bundt cake is moist, thanks in part to my secret ingredient. And don’t worry if your bundt cake doesn’t release from the pan beautifully. The secret to the bundt cake releasing from the pan perfectly, is greasing with Crisco and dusting with flour. Despite doing that, I still had a small part that didn’t want to come out. But that’s why we add the icing and toppings, right?!
No bundt pan?? No problem! If you don’t have a bundt pan, you could always divide the batter into two 9×5-inch loaf pans. Just watch the bake time, because it will be different from the bake time on the bundt cake.
Did you figure out the secret ingredient yet?? It’s sweet potato baby food!! That’s why this recipe is awesome: no baking and mashing sweet potatoes to make into sweet potato puree. I had leftover baby food in the pantry from some dog treats I was baking for Jack, and I decided to play around to see if I could add the baby food into a recipe. And it worked! Best shortcut ever!
Sweet Potato Bundt CakePrint Recipe
- 3/4 cup canola oil
- 1-1/2 cups white granulated sugar
- 1/2 cup light brown sugar, packed
- 3/4 cup pureed sweet potato baby food (I used 2 four-ounce packs of baby food)
- 3 eggs, room temperature
- 2 teaspoons vanilla extract (I used Vain Indonesian Vanilla Extracted in Ginger Spirits)
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 2 cups all-purpose flour
- 1/4 cup milk (I used unsweetened vanilla almond milk)
- VANILLA ICING:
- 2 tablespoons butter
- 2 tablespoons hot water
- 1 teaspoon vanilla extract
- 2-1/2 cups powdered sugar
Preheat oven to 325-degrees. Use a paper towel coated with Crisco to grease the entire inside of the bundt pan (and don't forget the tube in the middle). Sprinkle flour over the greased pan and shake the flour around in the pan to coat the grease.
PREPARE CAKE BATTER: In a large bowl, add the oil, white sugar, brown sugar and baby food. Stir until combined. Add the eggs, one a time, to the mixture. Stir each egg into the mixture completely before adding each additional egg. Add the vanilla extract and pumpkin pie spice into the mixture. Add the baking powder and flour to the mixture, stirring until just combined. Stir in the milk.
Pour batter into prepared pan and bake in 325-degree oven for 50-55 minutes, or until a toothpick inserted in the middle comes out without raw batter on it.
Remove baked cake from oven and set on a wire rack to cool. Let the cake cool in the pan for 20-minutes before turning cake out onto wire rack. Allow cake to cool completely before adding the icing.
PREPARE ICING: In a small bowl, add the butter. Melt the butter in the microwave. Once melted, remove the bowl of butter from the microwave and stir in the water, vanilla extract and powdered sugar. Stir until combined and smooth. If icing is too thick, add hot water in small amounts until desired consistency is reached. If icing is too thin, add powdered sugar until desired consistency is reached.
Pour icing over the top of the cake and allow the icing to drip down the sides. Immediately top with granola (optional). Icing will harden quickly.
Store cake at room temperature in an airtight container. Cake will stay fresh for several days. Un-iced cake can be wrapped and frozen for 4 weeks.
To loosen the cake from the bundt pan before turning out, you can use a thin rubber scraper to gently run the rubber scraper down the sides of the pan to help loosen the cake. Turn pan over onto rack to allow cake to come out of the pan.
I used the super yummy Pumpkin Spiced Granola from My Favorite Indulgence to sprinkle on top of my vanilla icing. The granola seemed perfect for topping this cake with!
This is one hefty cake and will definitely feed a crowd! It’s the perfect cake to bring to a brunch or for a breakfast meeting at work.
Have you ever baked with baby food before?? I thought this would be a fun recipe for all my mommas out there that might have a pantry full of leftover baby food. Any sweet baby food could be used in place of the sweet potato baby food I used. Just adjust the spices you use in the recipe, if pumpkin pie spice doesn’t go with the flavor of baby food you are using.
If you would like to purchase the Vain vanilla extract I used in this recipe, click HERE.