Sweet Potato Bundt Cake from Cake Mix
, Yield: 15 servings
A moist spice-cake-mix bundt boosted with sweet potato puree and pudding mix, baked over a layer of pecans.
| prepPreheat oven to 350°F / 175°C | ||||
| prepGrease & flour bundt pan (or use flour baking spray) | ||||
| 60 g chopped pecans (optional) | Sprinkle pecans in pan | Pour batter over pecans | Bake 350°F / 175°C, 40-45 min | Cool in pan 10 min, turn out |
| 1 box (375 g) spice cake mix | Sift mix, add all; mix 2 min | |||
| 1 small box (96 g) instant vanilla pudding mix (dry, do not prepare) | ||||
| 60 g all-purpose flour | ||||
| 100 g light brown sugar | ||||
| 1 tsp cinnamon (optional) | ||||
| 1/4 tsp ginger (optional) | ||||
| 235 g canned sweet potato puree (not pie filling) | ||||
| 3 eggs, room temperature | ||||
| 240 ml milk | ||||
| 120 ml vegetable oil | ||||
| 2 tsp vanilla extract | ||||
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