MAKES 14 TO 16 SERVINGS
Courtesy of Patricia A. Harmon, Baden, PA
- 3/4 cup jarred caramel topping
- 1/2 teaspoon rum or brandy extract, optional
- 1 15-ounce can Louisiana brand cut sweet
- potatoes in light syrup, drained, 1/2 cup syrup reserved
- 1 18.25-ounce package spice cake mix
- 1 1/3 cups water
- 2 tablespoons canola oil
- 7 eggs, divided
- 8 ounces cream cheese, softened and cubed
- 1 teaspoon pumpkin pie spice
- 2/3 cup sweetened condensed milk
- 2/3 cup evaporated milk
- 1/4 cup chopped pecans, toasted
Heat oven to 350ºF. Spray a 15-cup capacity Bundt pan with nonstick cooking spray with flour. Place caramel topping into a small bowl. Stir in rum or brandy extract, if using, and pour into bottom of prepared pan. Place sweet potatoes and reserved syrup into a food processor and process until smooth.
Place cake mix, 1/2 cup sweet potato purée, water, canola oil, and 3 eggs into large mixing bowl and blend with electric mixer until moistened. Beat with mixer on medium speed for 2 minutes. Pour cake batter into cake pan over caramel topping. Set aside.
Place softened cream cheese cubes into a food processor bowl and process until smooth. Add remainder of sweet potato purée and pumpkin pie spice and process until combined, 15 to 20 seconds. Pour condensed and evaporated milks into processor bowl and process carefully until mixture is smooth. Add remaining eggs, 1 at a time, processing only until combined and mixture is smooth. Pour mixture atop cake batter in pan.
Spray a sheet of aluminum foil with cooking spray and cover Bundt pan tightly with foil. This is very important. Place covered Bundt pan into a larger pan with at least 2-inch sides and place on oven rack.
Pour very hot water (heated to just below boiling) around Bundt pan to about 1/2 inch from the top of pan.
Bake for 2 hours. Remove Bundt pan from water and cool for 15 minutes. Remove aluminum foil and invert cake onto a large platter. Cool completely at room temperature. Sprinkle pecans over top of cake. Refrigerate until thoroughly chilled.
This recipe comes to us courtesy of Louisiana Cookin’