- Prep Time: 1 hour 10 mins
- Cook Time: 50 mins
- Total Time: 2 hours
- Yield: 1 bundt cake
- Prep Time: 1 hour 10 mins
- Cook Time: 50 mins
- Total Time: 2 hours
- Yield: 1 bundt cake
Ingredients
For the cake
- 1 box vanilla cake mix
- 3 eggs
- 1/2 cup water
- 2 cups sweet potato puree*
- 2 teaspoons cinnamon
- 1 teaspoon powdered ginger
- 1 teaspoon vanilla extract
For the pecan streusel
- 1/2 cup finely chopped pecans (toasted preferred)
- 1/2 cup light brown sugar
- 1 tablespoon cinnamon
For the maple syrup glaze
- 1/4 cup Grade A maple syrup
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 3–4 tablespoons heavy whipping cream
Instructions
- Preheat the oven to 350°F. Grease a bundt pan liberally with oil. Set aside.
- In a small bowl, combine the pecans, brown sugar, and cinnamon. Mix with a fork until combined. Set aside.
- In a large bowl, combine all of the cake ingredients, stirring until just combined. Pour half of the batter into the prepared bundt pan. Sprinkle all of the pecan streusel on top. Pour in the rest of the batter. Cook for roughly 50 minutes, until a knife inserted in the center of the cake comes out clean. Allow the cake to cool completely on a wire rack.
- Once the cake is cooled, make the icing. Combine all ingredients in a small bowl and stir with a spatula until mixture is glossy. The icing should create small-sized drips when you pull the spatula out, but should not be runny. Spoon the icing over the cake, drizzling it from the inside to the outside, creating ribbons. Serve!
Notes
*To make homemade sweet potato puree, cut a large sweet potato into 1/2 inch cubes. Boil over medium-high heat until the potatoes break easily when touched with a fork. The texture should be the same as when you boil potatoes for mashed potatoes. Dump the water and put the sweet potatoes in a food processor. Add 1/3 cup of water and pulse until smooth.
