Skip to Content
Menu

Browned Butter Sweet Potato Bundt Cake with Bourbon Glaze

  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Holly Haines
Updated Nov 21, 2025
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe

This Browned Butter Sweet Potato Bundt Cake with Bourbon Glaze is an easy, cozy bake with big flavor. Browned butter adds nutty depth, sweet potatoes keep the crumb incredibly plush, and the Betty Crocker™ Vanilla Cake Mix makes the whole thing weeknight friendly. Finished with a simple bourbon icing, it’s the kind of cake that feels special without a lot of fuss.

Recipe Ingredients

Here are the ingredients you’ll need for this tender sweet potato cake.

Browned Butter: Browning the butter adds deep, nutty flavor that complements the warm spices.

Sweet Potatoes: Adding mashed sweet potatoes brings moisture, natural sweetness, and creates a plush crumb.

Cinnamon & Nutmeg: These warm spices enhance the sweet potato flavor and add that cozy fall taste.

French Vanilla Cake Mix: Using a cake mix helps this recipe come together in a snap. With Betty Crocker cake mix you’ll get a tender cake every time.

Bourbon: Gives the icing warmth and depth without overpowering the cake.

Other Ingredients You’ll Need: Water, eggs, and powdered sugar.

ExtraTextTypeImageMediumUrl

How to Make Browned Butter Sweet Potato Bundt Cake with Bourbon Glaze

Here are some helpful tips for making this plush sweet potato Bundt cake—find all the details in the recipe below.

1. Prepare the Pan

Grease a 10-cup fluted tube cake pan with baking spray with flour.

2. Brown the Butter

Brown the butter until a deep amber color; transfer to a bowl and cool.

3. Prepare the Cake

Add cake mix, mashed sweet potatoes, water, eggs, cinnamon, and nutmeg; beat 2 minutes. Pour into the prepared pan and bake for 40 to 45 minutes. Cool for 15 minutes, then remove from pan and cool completely on a cooling rack.

4. Ice the Cake

Whisk icing ingredients until smooth; pour over cooled cake.

How to Store Browned Butter Sweet Potato Bundt Cake with Bourbon Glaze

Follow these easy tips for storing your bundt cake.

Room Temperature

Leftovers can be stored in an airtight container at room temperature for up to 4 days.

Freezer

Wrap uniced cake in plastic wrap and then foil. Freeze for up to one month.

Thawing

Set wrapped cake out at room temperature overnight to thaw. Ice cake right before serving.

Browned Butter Sweet Potato Bundt Cake with Bourbon Glaze

  • Prep Time 25 min
  • Total 3 hr 5 min
  • Servings 12
  • Ingredients 9
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Cake

Icing

  • 1 cup powdered sugar
  • 2 tablespoons bourbon or rum

Instructions

  • Step 
    1

    Heat the oven to 325°F. Grease a 10-cup fluted tube cake pan with baking spray with flour—don't forget the center post.

  • Step 
    2

    In a light-colored saucepan or skillet over medium heat, melt the butter. Continue to cook, stirring frequently, until it foams and the milk solids begin to turn golden brown and smell nutty, about 5 to 7 minutes. Scrape the browned butter, including the browned bits, into a large heatproof bowl and cool to room temperature.

  • Step 
    3

    Add the dry cake mix, mashed sweet potatoes, water, eggs, cinnamon, and nutmeg to the cooled butter. Beat with an electric mixer on low speed for 20 seconds, then increase to medium-high and beat for 2 minutes.

  • Step 
    4

    Scrape the batter into the prepared pan using a flexible spatula; spread evenly.

  • Step 
    5

    Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.

  • Step 
    6

    Cool 15 minutes; remove from the pan to a cooling rack. Cool completely, about 1 hour. 

  • Step 
    7

    Place cooled cake on a serving platter or cake stand. In a small bowl, whisk the powdered sugar and bourbon until smooth. Pour evenly over the cake. 

Nutrition

Nutrition Facts are not available for this recipe

Recipe Tips

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section