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Sweet Potato Bundt Cake

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I just made this cake and it is the best cake ever.

I just purchased my first bundt pan and this was the very first recipe I’ve tried.

It was a hit with the fam; came out perfectly. Followed the recipe to the letter.

My family and colleagues at work enjoyed it very well. Will surely repeat it again

Servings: 12

Time:

Preparation     15 minutes

Cooking           60 minutes

Total                75 minutes

What do you need to make Sweet Potato Bundt Cake

Cream Cheese Filling –                                             

8 oz cream cheese, softened                                   

¼ cup butter, softened                                                

½ cup sugar                                                                

1 large egg                                                                  

2 tablespoons flour                                                     

1 teaspoon vanilla extract                                           

½ teaspoon maple extract                                         

Cake – 

2 cups flour 

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

¼ teaspoon salt 

½ cup unsalted butter, softened 

1 ½ cups sugar 

2 large eggs 

2 teaspoons vanilla extract 

1 cup sweet potato puree 

¼ cup vegetable oil 

⅔ cup milk  

Frosting – 

½ cup packed light brown sugar

¼ cup unsalted butter 

¼ cup milk 

1 teaspoon vanilla extract 

½ teaspoon maple extract 

1 cup powdered sugar 

Chopped pecans, for garnish

How to make Sweet Potato Bundt Cake

FIRST STEP:

Preheat oven to 350, prepare bundt pan with baking spray 

Prepare filling using a hand mixer to beat all ingredients until smooth, set aside

SECOND STEP:

For the cake batter use one bowl to mix flour, baking soda, pumpkin pie spice, and salt together, set aside 

In a large bowl cream butter and sugar until fluffy. Add in eggs one at a time, then stir in vanilla, puree, and oil. Beat in flour mixture and milk. 

Combine well

a)

b)

THIRD STEP:

Pour half of the batter into prepared pan

Top with cream cheese mixture, keeping it 1 inch away from edge of pan

FOURTH STEP:

Top cream cheese layer with remaining cake batter 

Use a butter knife to gently swirl through the center of the batter

FIFTH STEP:

Bake just over 1 hour or until a toothpick in the center comes out clean

Cool completely in pan then turn out onto serving plate 

SIXTH STEP:

For the frosting combine brown sugar, milk, and butter in saucepan over medium heat, let boil for one minute then remove from heat

a)

b)

c)

Whisk in vanilla then powdered sugar until smooth and thickening, pour over cake, garnish with pecans.

a)

b)

Enjoy!

YUM!

Sweet Potato Bundt Cake

Sweet Potato Bundt Cake

Yield: 12
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients

  • Cream Cheese Filling -                                             
  • 8 oz cream cheese, softened                                   
  • ¼ cup butter, softened                                                
  • ½ cup sugar                                                                
  • 1 large egg                                                                  
  • 2 tablespoons flour                                                     
  • 1 teaspoon vanilla extract                                           
  • ½ teaspoon maple extract                                         
  • Cake - 
  • 2 cups flour 
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt 
  • ½ cup unsalted butter, softened 
  • 1 ½ cups sugar 
  • 2 large eggs 
  • 2 teaspoons vanilla extract 
  • 1 cup sweet potato puree 
  • ¼ cup vegetable oil 
  • ⅔ cup milk  
  • Frosting - 
  • ½ cup packed light brown sugar
  • ¼ cup unsalted butter 
  • ¼ cup milk 
  • 1 teaspoon vanilla extract 
  • ½ teaspoon maple extract 
  • 1 cup powdered sugar 
  • Chopped pecans, for garnish

Instructions

FIRST STEP:

Preheat oven to 350, prepare bundt pan with baking spray 

Prepare filling using a hand mixer to beat all ingredients until smooth, set aside

SECOND STEP:

For the cake batter use one bowl to mix flour, baking soda, pumpkin pie spice, and salt together, set aside 

In a large bowl cream butter and sugar until fluffy. Add in eggs one at a time, then stir in vanilla, puree, and oil. Beat in flour mixture and milk. 

THIRD STEP:

Pour half of the batter into prepared pan

Top with cream cheese mixture, keeping it 1 inch away from edge of pan

FOURTH STEP:

Top cream cheese layer with remaining cake batter 

Use a butter knife to gently swirl through the center of the batter

FIFTH STEP:

Bake just over 1 hour or until a toothpick in the center comes out clean

Cool completely in pan then turn out onto serving plate 

SIXTH STEP:

For the frosting combine brown sugar, milk, and butter in saucepan over medium heat, let boil for one minute then remove from heat 

Whisk in vanilla then powdered sugar until smooth and thickening, pour over cake, garnish with pecans. 

Enjoy!

Nutrition Information
Serving Size 1
Amount Per Serving Calories 80Total Fat 12gSaturated Fat 6gTrans Fat 6gCholesterol 140mgSodium 28mgCarbohydrates 120gSugar 10gProtein 12g

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