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.
Want to save this recipe?
We'll email this recipe to you, so you can come back to it later!
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.
I have been pumpkin, pumpkin pumpkin. But can you blame me with those Pumpkin Cream Cheese Swirl Muffins??
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. 😉
Sweet Potato Cream Cheese Bundt Cake
Ingredients
Cream Cheese Filling
- 8 oz cream cheese, softened
- 4 tablespoons butter, softened
- ½ cup granulated sugar
- 1 large egg
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon maple extract
Sweet Potato Cake
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ½ cup (8 tablespoons) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup sweet potato purée
- ¼ cup vegetable oil
- ⅔ cup whole milk
Maple Praline Frosting
- ½ cup light brown sugar
- 4 tablespoons unsalted butter
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon maple extract
- 1 cup powdered sugar
- Chopped pecans, for garnish
Want to save this recipe?
We’ll email this recipe to you, so you can come back to it later!
Instructions
- Preheat oven to 350°F. Grease a 10-inch bundt pan with baking spray or butter and flour it. Set aside.
- Prepare filling first. In a stand mixer, beat cream cheese, butter and sugar until light and fluffy, about 2 minutes. Add egg, flour, vanilla and maple extract and continue beating until smooth. Set aside while preparing cake batter.
- In medium bowl, mix flour, baking soda, pumpkin pie spice and salt. Set aside.
- In large bowl of stand mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla, sweet potato purée and vegetable oil until well combined. Beat in flour mixture alternating with milk.
- Pour half of cake batter into prepared bundt pan. Top evenly with cream cheese filling, leaving a 1-inch border around edge of pan. Top with remaining cake batter.
- Insert a butter knife into cake batter and lightly swirl cream cheese filling into cake. Do not swirl too much, you just need to swirl knife a couple of times through layers.
- Bake for 55 to 65 minutes, until center is set and a toothpick inserted comes out clean. Allow cake to cool completely (in bundt pan) before inverting onto cake plate.
- For Maple Praline Frosting: Combine brown sugar, butter and milk in small saucepan over medium heat. Bring to boil and let boil for 1 minute, whisking constantly.
- Remove pan from heat and whisk in vanilla extract. Whisk in powdered sugar, until frosting is smooth. Gently stir frosting until it starts to thicken, about 2 minutes, and then pour over cake. Garnish with chopped pecans.
Video
Categories:
Head on over to Dixie Crystals for the recipe I developed for them.
RECIPE: Sweet Potato Cream Cheese Bundt Cake
Post may contain affiliate links. Read my disclosure policy.
Hi!! Quick question? Is there a way to make this cake into a cookie recipe. This is my husband’s favorite cake in the world! His favorite kind of dessert though is cookies! I was wondering if there was a way to make this flavors of this cake come through into cookies!
Not this cake, but I do have a yummy recipe for Sweet Potato Cookies with cinnamon cream cheese frosting! 🙂
https://thenovicechefblog.com/sweet-potato-cookies-with-cinnamon-cream-cheese-frosting/
OMGOSH ‼️I made this cake for Christmas gift between my friends they LOVED it♥️♥️
Question: I made this today for our dinner Wednesday. I was going to add the maple glaze right before. Do I refrigerate in the meantime?
Thanks so much!!
Yes, because of the cream cheese you will need to refrigerate the cake. Then I let it come to room temp for about an hour before serving!
Hi… I’d love to try this for thanksgiving but am running out of time in the day before to make it. I’d have time today or tomorrow (but still 4-5 days from Thanksgiving). Has anyone tried making ahead and freezing this (without the glaze)? Does it mess with the cream cheese consistency?
Hi Jen! Yes sadly this cake does not freeze well. The cream cheese layer just does not freeze well and tends to separate when thawed.
How do you make the sweet potato puree?
You bake or boil the sweet potatoes until tender and mash until smooth. You can also use canned sweet potatoes, remove any oil or water, and mash until smooth.
Can information be mailed to me?
How do you get the recipe
Hi Angela, the link is right at the bottom of the post.
Hi Jessica, this cake looks and sounds delicious! I want to take this to a xmas party and I wanted to know if it would work in a 9×13 pan? Would the bake time be less?
Hi Pat! I haven’t tried it in a 9×13, but yes it should cook faster than it would in a bundt cake. Keep a close eye on it!
OMG! LOOKS DELISH! I am personally not a huge fan of bundt cakes…too much cake & not enough glaze! However, this one looks so moist & has a delicious filling along with the glaze!! Im definitely making this for Thanksgiving!
Can you add a little rum,or bourbon in both cake and the praline frosting
Sweet potato Bun cake
WI have been trying to get the recipe for Sweet Potato Cream Cheese BUNDT Cake for over an hour now.I have never seen it so hard to get a recipe in my life!!!!!.I want to get the stuff. To make it with but why is it that I can’t get it Is Dixie Sugar or what.I have been sent to Dixie Sugar and I write what recipe I’m wanting then it goes right back and ask me again What is the Problem
Hi Cindy, I’m sorry you are having difficulties! The link at the bottom of the post takes you directly to the recipe on Dixie Crystals website that I developed for them. Here it is again: http://dixiecrystals.com/recipes/desserts/cakes/Sweet-Potato-Cream-Cheese-Bundt-Cake
Sweet potatoes cream cheese bunds cake
This bundt cake looks superb
Made this for Christmas and it was absolutely fabulous.
That is one gorgeous cake! And I love that you used sweet potatoes!
What a beautiful bundt cake! Its perfect for this time of year!
What a gorgeous bundt cake! And such a perfect dessert for fall. 🙂
This cake looks amazing! I would love having a slice or two or three! 🙂
This cake is gorgeous! You just can’t go wrong with cream cheese! Yum!