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Sweet Potato Bundt Cake

Irresistible Sweet Potato Bundt Cake with Creamy Glaze

This sweet potato bundt cake is a perfect blend of cozy flavors and elegance, topped with a creamy glaze.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: DESSERTS
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Granulated Sugar Consider coconut sugar for healthier option.
  • 1/2 cup Brown Sugar Dark brown sugar enhances flavor.
  • 1/2 cup Vegetable Oil Can substitute with melted coconut oil.
  • 1/2 cup Unsalted Butter Use salted butter with reduced salt.
  • 2 large Eggs Can replace with flax eggs for vegan version.
  • 1 teaspoon Baking Soda Always use fresh.
  • 1 teaspoon Baking Powder Always use fresh.
  • 2 cups All-Purpose Flour Can substitute with gluten-free blend.
  • 1/2 teaspoon Salt Don't skip for balanced flavor.
  • 1 teaspoon Ground Cinnamon Adjust according to preference.
  • 1/4 teaspoon Ground Nutmeg Adjust according to preference.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for stronger flavor.
  • 1 cup Canned Sweet Potato Puree Use plain puree, not pie filling.
For the Filling
  • 1/2 cup Brown Sugar Filling Tweak spices based on taste.
For the Cream Cheese Glaze
  • 8 ounces Cream Cheese Vegan cream cheese can be used.
  • 2 cups Powdered Sugar Sift before using.
  • 2 tablespoons Milk Any milk alternative works.
Optional Topping
  • 1/2 cup Chopped Pecans Can substitute with walnuts or leave out.

Equipment

  • 1-pound bundt pan
  • Stand mixer
  • mixing bowl

Method
 

How to Make Sweet Potato Bundt Cake
  1. In a bowl, combine brown sugar, cinnamon, nutmeg, and softened butter until well-mixed and creamy. Set aside.
  2. Preheat your oven to 350°F (175°C) and grease a bundt pan. Blend sweet potato puree, vegetable oil, unsalted butter, eggs, vanilla extract, sugar, and brown sugar until combined.
  3. Gradually incorporate flour, baking powder, baking soda, cinnamon, and salt into the wet mixture. Mix until just combined.
  4. Pour half of the cake batter into the greased bundt pan. Spread the prepared brown sugar filling over, then top with remaining batter.
  5. Bake for 45-55 minutes. To check doneness, insert a toothpick; it should come out clean.
  6. Allow the cake to cool for 20 minutes in the pan before turning it out onto a wire rack. Once cool, drizzle the cream cheese glaze over the cake.
  7. Optional: Sprinkle with chopped pecans.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 22gVitamin A: 1200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure you combine wet and dry ingredients without overmixing. Test multiple areas for doneness.

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