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Sweet Potato Bundt Cake with Toasted Marshmallow Topper
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Prep Time:
30 minutes
Total Time:
2 hours 30 minutes
Indulge in the irresistible combination of sweet potatoes and marshmallows in this festive and simple cake recipe that’s a holiday crowd-pleaser.
Ingredients:
  • 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
  • 2 egg whites
  • 6 tablespoons sugar
  • 1/8 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla
Instructions:
  • Preheat oven to 325°F and generously spray a 10- or 12-cup fluted tube cake pan.
  • In a spacious bowl, use an electric mixer on low speed to beat the Cake ingredients for 1 minute, scraping the bowl constantly. Increase the speed to medium and continue beating for 2 minutes. Transfer the mixture into the pan.
  • Bake for 40-45 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes, then invert onto a cooling rack or heatproof serving plate and gently remove the pan. Cool completely for about 1 hour before placing the cake on a serving plate.
  • In a 2-quart saucepan, bring 1 inch of water to a gentle simmer. In a small bowl, whip together egg whites, sugar, salt, and cream of tartar on high speed until fully blended. Set the bowl over the simmering water and continue whipping continuously until the mixture reaches 120°F.
  • After taking the mixture off the heat, whisk the egg whites for 4 to 6 minutes until stiff peaks form, then incorporate the vanilla.
  • Spread the mixture over the cake and caramelize the frosting using a kitchen torch. Serve promptly and refrigerate any leftover cake.

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