Sunday, October 30, 2011

Bundt Cake #10: Sweet Potato with Pecan Praline Frosting

Don't turn your nose up at the idea of a sweet potato bundt cake.  Wait.  Hear me out...

I made this last year for the first time and really, really loved it.  I knew I needed a very honest opinion though, so who did I give some to?  Why two of my very pregnant friends of course!  No one is a better (and more honest) judge of food than a couple of pregnant gals.  Well, the two preggos loved it, so I knew it would be on the blog roll this year.  It really just tastes like spice cake.  The sweet potatoes are incorporated so well that you would never know they were in there.  If your family is like mine, every year at Thanksgiving, we have a sweet potato casserole or sweet potato pie...how about this year, you give them a delicious cake instead?  And as for the frosting...well, if you love pecan pralines, you'll think it's divine.  If you don't...then just leave them out.  This cake is still fantastic with just the cream cheese alone.  My house smelled like Thanksgiving all day Saturday.  Whip up this cake and so will yours.

Shopping List
1 box of spice cake mix
1 small box of instant vanilla pudding
1 small box of instant pumpkin spice pudding (it's seasonal but Jello does make it.  If you can't find this, then substitute another box of vanilla pudding and add in 1 tablespoon of cinnamon to the recipe)
1/2 cup of veggie oil
1 1/4 cups of water
4 eggs
1 cup canned Sweet Potato, drained
1 can cream cheese frosting
1 cup chopped pecans, divided
1 tablespoon butter
1/4 cup sugar

Preheat oven to 350 degrees

Grease (I use Pam) a 10 inch bundt pan

In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer.  Add in sweet potatoes and mix until blended.  Pour into prepared bundt pan.

Bake 40-45 minutes or until toothpick inserted comes out clean.

Let cake rest on counter in pan 10 minutes.  Then, invert cake onto serving plate to finish cooling. 

To make the praline crumbles on top, melt butter in saucepan over low heat, add in sugar and stir until sugar dissolves (it will become a caramel brown color).  Add in half a cup of pecans and stir until coated.  Pour praline mixture out on to wax paper to cool (about 10 minutes).  Break into pieces with hands.  Use as garnish.

To assemble: put can of frosting in microwavable safe bowl, microwave 15 seconds (this gives it a creamier consistency for spreading).  Add in remaining half of pecans.  Stir until incorporated.  Frost cake with pecan cream cheese frosting and top with praline crumbles.

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