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Sweet Potato Bundt Cake with Toasted Marshmallow Topper

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  • Prep 30 min
  • Total 2 hr 30 min
  • Servings 12
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Sweet potatoes and marshmallows are the perfect pair. Put them together in this easy-to-make cake that is sure to be a hit around the holidays.
By Betty Crocker Kitchens
Updated Jul 30, 2014
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Ingredients

Cake

  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 4 eggs
  • 1 cup mashed cooked sweet potatoes
  • 1 1/2 teaspoons pumpkin pie spice

Toasted Marshmallow Frosting

  • 2 egg whites
  • 6 tablespoons sugar
  • 1/8 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla

Steps

  • 1
    Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
  • 2
    In large bowl, beat Cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Pour into pan.
  • 3
    Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
  • 4
    In 2-quart saucepan, heat 1 inch of water to simmering. In small bowl beat egg whites, sugar, salt and cream of tartar on high speed until well combined. Place bowl over simmering water, and beat constantly until temperature of egg white mixture reaches 120°F.
  • 5
    Remove from heat. Beat egg white mixture 4 to 6 minutes or until stiff peaks form. Beat in vanilla.
  • 6
    Spread mixture on top of cake. Use kitchen torch to toast frosting. Serve immediately. Cover and refrigerate any remaining cake.

Tips from the Betty Crocker Kitchens

  • tip 1
    Try using canned pumpkin in place of the mashed sweet potato for a slight flavor twist.

Nutrition

Nutrition Facts are not available for this recipe
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