Mini Sweet Potato Bundt cakes are a fun and delish fall dessert! The cake is flavored with ginger and cinnamon spices which pair so well with the sweet potato. Each bundt is topped with toasted pecans and then the best part is the homemade caramel sauce that is poured over it all!
This recipe is from one of my many cookbooks: Southern Living Classic Southern Desserts. I linked the cookbook here! This book has so many delicious recipes and I will be either cooking through the entire book or picking one randomly to make and share here on my site! Creating recipes is fun but, sometimes just picking up one of my cookbooks and making a recipe that I didn’t have to think and worry about is just what I need!
I changed the title to this recipe because the directions are written in my own words and a few minor changes were made. But the original can be found on page 83 of the cookbook that is linked above!
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Tips For Making Mini Sweet Potato Bundt Cake
- Use sweet potato from a can for convenience or use 2 cups of cooked and mashed potatoes.
- Toast the pecans for the topping! They taste a little bland if you don’t…
- Store-bought caramel sauce can be used for this. I promise you the homemade sauce here only takes maybe 10 minutes and it requires no thermometers or anything complicated. You haven’t lived until you make and eat homemade caramel sauce 🙂
- I let the mini bundt cakes cool on a wire rack and then set the rack into a baking pan to pour the caramel. And then remove with a small spatula to plates or a storage container.
They remind me of a lava cake because when you cut into it the caramel runs out…yum!
xoxo
Mini Sweet Potato Bundt with Caramel Pecan Sauce
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temp.
- 1 1/4 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- 1 tsp. vanilla extract
- 1 15 oz. can sweet potatoes, drained
- 1/3 cup whole buttermilk
- ½ cup chopped pecans
- 1 cup whole toasted pecans or as needed
- CARAMEL PECAN SAUCE
- 3/4 cup packed light brown sugar
- 1/2 cup butter
- 1 cup heavy cream
- 1/2 tsp. instant coffee granules, optional
Instructions
- Preheat oven to 350°.
- Layer whole pecans in a baking pan and toast for 5-8 minutes. Set aside.
- Add the butter and sugar to a large mixer bowl. Beat until light and fluffy.
- Add eggs one at a time. Mixing after each.
- Whisk together all dry ingredients and add to the mixer bowl.
- Go ahead and add the sweet potatoes, buttermilk, and vanilla to the dry ingredients and mix until the batter is smooth.
- Stir in the chopped pecans.
- Spray 12 bundt pans with cooking spray and fill about ⅔ full with batter.
- Bake 10-15 minutes or until done.
- Allow the cakes to cool in the pan for at least 10 minutes. Remove and finish cooling on a wire rack.
- Set the wire rack into a baking pan and spoon the caramel pecan sauce over each one before serving.
Caramel Pecan Sauce
- Add all caramel ingredients to a heavy-bottomed saucepan. Allow butter to melt and sugar to dissolve and then bring to a boil. Stirring constantly.
- Boil for 1-2 minutes. Remove from heat and allow to cool. After the caramel sauce cools I add the toasted whole pecans directly to the sauce and then spoon over the bundt cakes.
I made this cake and it came out perfect. I used a Bundt pan. Insteaof ginger, I used alspice. I couldn’t find ginger in my local store.
Thanks so much! Great idea to use allspice instead of ginger!