Sweet Potato Cream Cheese Bundt Cake

Prep Time

25m

Bake Time

55-65m

Yields

12 servings

About this Recipe

Sweet Potato Cream Cheese Bundt Cake is a dessert that looks as good as it tastes, and believe us, it tastes incredible. Picture a moist and tender cake, not just your ordinary cake, but a bundt cake with that distinctive ring shape we all love. And this isn’t just any bundt cake; it’s a sweet potato bundt cake, packed with the earthy sweetness of fresh sweet potatoes, giving it a comforting yet wonderfully unique taste.

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Sweet Potato Cream Cheese Bundt Cake

Prep Time

25m

Bake Time

55-65m

Yields

12 servings

About this Recipe

Print this recipe

This Recipe URL has been copied.

Ingredients

Cream Cheese Filling

1 (8 oz) package cream cheese, softened
1/4 cup (4 tablespoons) butter, softened
1/2 cup Imperial Sugar Extra Fine Granulated Sugar
1 large egg
2 tablespoons all-purpose flour*
1 teaspoon vanilla extract
1/2 teaspoon maple extract

Sweet Potato Cake

2 cups all-purpose flour*
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sweet potato purée (boiled and mashed)
1/4 cup vegetable oil
2/3 cup whole milk

Maple Praline Frosting

1/2 cup packed Imperial Sugar Light Brown Sugar
1/4 cup (4 tablespoons) unsalted butter
1/4 cup milk
1 teaspoon vanilla extract
1/2 teaspoon maple extract
1 cup Imperial Sugar Confectioners Powdered Sugar
Chopped pecans, for garnish

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

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.

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Sweet Potato Cream Cheese Bundt Cake

Prep Time

25m

Bake Time

55-65m

Yields

12 servings

About this Recipe

Print this recipe

Ingredients

Cream Cheese Filling

1 (8 oz) package cream cheese, softened
1/4 cup (4 tablespoons) butter, softened
1/2 cup Imperial Sugar Extra Fine Granulated Sugar
1 large egg
2 tablespoons all-purpose flour*
1 teaspoon vanilla extract
1/2 teaspoon maple extract

Sweet Potato Cake

2 cups all-purpose flour*
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sweet potato purée (boiled and mashed)
1/4 cup vegetable oil
2/3 cup whole milk

Maple Praline Frosting

1/2 cup packed Imperial Sugar Light Brown Sugar
1/4 cup (4 tablespoons) unsalted butter
1/4 cup milk
1 teaspoon vanilla extract
1/2 teaspoon maple extract
1 cup Imperial Sugar Confectioners Powdered Sugar
Chopped pecans, for garnish

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.