fbpx
Sweet Potato Cake and Pudding Cups Recipe Image

Share This Recipe:

Facebook
Twitter
Pinterest
Email
Print

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:

  1. Heat oven to 350°F.
  2. Prepare cake batter according to box directions replacing, 1/2 of the water sweet potato syrup.
  3. 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.
  4. 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.
  5. Place sweet potatoes in a small food processor and blend with yogurt until smooth.
  6. Prepare instant pudding according to box directions then whisk in sweet potatoes. Divide and spoon over cake circles; refrigerate for at least 2 hours.
  7. Before serving, top with whipped cream and garnish with candy corn.
Sweet Potato Cake and Pudding Cups Recipe Image

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:

  1. Heat oven to 350°F.
  2. Prepare cake batter according to box directions replacing, 1/2 of the water sweet potato syrup.
  3. 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.
  4. 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.
  5. Place sweet potatoes in a small food processor and blend with yogurt until smooth.
  6. Prepare instant pudding according to box directions then whisk in sweet potatoes. Divide and spoon over cake circles; refrigerate for at least 2 hours.
  7. Before serving, top with whipped cream and garnish with candy corn.

Share This Recipe:

Facebook
Twitter
Pinterest
Email
Print

Bruce's Holiday Cookbooks

Our yams have been a staple ingredient in holiday recipes for years. We’ve compiled some of our favorite Holiday Recipes from Bruce’s Yams and our sister brand, Glory Foods, into Holiday Cookbooks you can download FOR FREE!

Bruce's Holiday Cookbooks

Our yams have been a staple ingredient in holiday recipes for years. We’ve compiled some of our favorite Holiday Recipes from Bruce’s Yams and our sister brand, Glory Foods, into Holiday Cookbooks you can download FOR FREE!