Sweet Potato Cake & Pudding Cups - Bruce's Yams

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Sweet Potato Cake & Pudding Cups

Make Halloween sweeter with our Sweet Potato Cake & Pudding Cups! This recipe is a delicious and unique way to enjoy candy corn.

Prep Time:

10 Minutes

Cook Time:

40 Minutes

Servings:

8 pudding cups

Ingredients:

8 (4”) ramekins
1 (15 oz.) can Bruce’s Yams Cut Sweet Potatoes; drained (reserve liquid)
1 (15.25 oz.) box classic yellow cake mix
2 tbs. whole milk plain yogurt (not Greek)
1 (3.4 oz.) box instant vanilla pudding mix
can of whipped cream topping
candy corn for decoration

Steps to Prepare:

Heat oven to 350°F.
Prepare cake batter according to box directions replacing, 1/2 of the water sweet potato syrup.
Spray a sheet cake pan with non-stick spray and smooth cake batter into pan. Bake for 35-40 minutes until a toothpick comes out clean.
Allow cake to rest 20 minutes then cut 8 circles out of the cake with a 4" diameter drinking glass or biscuit cutter. Carefully transfer cake circles into ramekins; set aside.
Place sweet potatoes in a small food processor and blend with yogurt until smooth.
Prepare instant pudding according to box directions then whisk in sweet potatoes. Divide and spoon over cake circles; refrigerate for at least 2 hours.
Before serving, top with whipped cream and garnish with candy corn.

Sweet Potato Cake & Pudding Cups

Make Halloween sweeter with our Sweet Potato Cake & Pudding Cups! This recipe is a delicious and unique way to enjoy candy corn.

Prep Time:

10 Minutes

Cook Time:

40 Minutes

Servings:

8 pudding cups

Ingredients:

8 (4”) ramekins
1 (15 oz.) can Bruce’s Yams Cut Sweet Potatoes; drained (reserve liquid)
1 (15.25 oz.) box classic yellow cake mix
2 tbs. whole milk plain yogurt (not Greek)
1 (3.4 oz.) box instant vanilla pudding mix
can of whipped cream topping
candy corn for decoration

Steps to Prepare:

Heat oven to 350°F.
Prepare cake batter according to box directions replacing, 1/2 of the water sweet potato syrup.
Spray a sheet cake pan with non-stick spray and smooth cake batter into pan. Bake for 35-40 minutes until a toothpick comes out clean.
Allow cake to rest 20 minutes then cut 8 circles out of the cake with a 4" diameter drinking glass or biscuit cutter. Carefully transfer cake circles into ramekins; set aside.
Place sweet potatoes in a small food processor and blend with yogurt until smooth.
Prepare instant pudding according to box directions then whisk in sweet potatoes. Divide and spoon over cake circles; refrigerate for at least 2 hours.
Before serving, top with whipped cream and garnish with candy corn.

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