Sweet Potato Cream Cheese Bundt Cake with Praline Frosting! This rich, moist, sweet potato spiced cake is swirled with sweet cream cheese and topped with a pecan praline frosting.
Looking for an impressive cake you can serve for dessert or breakfast?
Then you need this Sweet Potato Cream Cheese Bundt Cake with Pecan Praline Frosting immediately!
It starts with a homemade, super moist sweet potato spiced cake that is swirled with sweet maple scented cream cheese.
You can just stop there, or you can top it with a pecan praline frosting! It’s truly pure heaven in bundt cake form.
I feel like I haven’t been giving all the flavors of dessert their due diligence this year.
So it was time for some sweet potatoes to get their fair shake. After all, they are my personal favorite!
I have been making my favorite Fully Loaded Sweet Potatoes since September, but I hadn’t baked with any sweet potatoes yet this season.
I had a few ideas of what I wanted to make but I couldn’t get the idea out of my head for this cake.
I modified the base of this cake from my favorite Pumpkin Dream Cake recipe that we all love.
I had to make a few small changes to accommodate the sweet potato pureé, but it turned out beyond perfect. So moist and full of sweet potato flavor!
Then, I filled it with a gorgeous layer of cream cheese swirled inside of the bundt cake for a fun surprise.
I have made it a few times now and, if I have it on hand, I like to add a little maple extract to the cream cheese layer.
It adds a little extra depth to the flavor to the cake, but is definitely optional and not something you need to go buy if you don’t already have it
Lastly, I topped it with a glorious pecan praline icing that you quickly whip up on the stove top.
It’s really puts this cake over the top (in the best way) and pulls it all together.
I have served this cake for dessert and for breakfast with a cup of coffee and everyone raves about it.
It is seriously perfect for any time of the day. Heck, I may or may not have even had a big slice as a midnight snack. 😉
Head on over to Dixie Crystals for the recipe I developed for them.
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