Mini desserts are always better and these little sweet potato bundt cakes are no exception!
Prep Time25 minutesmins
Cook Time23 minutesmins
Course: Dessert
Cuisine: American
Keyword: cake, dessert
Servings: 12
Ingredients
1/2cupunsalted butter, softened
1cupgranulated sugar
2largeeggs, room temp.
1 1/4cupsall-purpose flour
1tsp. baking soda
1/2tsp. salt
1/2tsp.ground ginger
1/2tsp.ground cinnamon
1tsp. vanilla extract
115 oz. cansweet potatoes, drained
1/3cupwhole buttermilk
½cupchopped pecans
1cupwhole toasted pecans or as needed
CARAMEL PECAN SAUCE
3/4cuppacked light brown sugar
1/2cupbutter
1cupheavy cream
1/2tsp.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.
Notes
A 9-inch bundt pan can be used instead of the minis.For this recipe, I used the non-stick mini fluted tube pan from Wilton.**this recipe contains affiliate links